For decades half board was the standard formula at many hotels, especially by the sea and in the mountains. Today many guests prefer the freedom of bed and breakfast, choosing a different restaurant every evening. Others look for exactly the convenience of dining at the hotel.
Which formula pays off best for your hotel? There's no universal answer, but there is a way to calculate it. Let's look at how to compare half board and bed and breakfast with numbers.
What changes between formulas
| Bed & breakfast | Half board | Full board | |
|---|---|---|---|
| Meals included | Breakfast | Breakfast + dinner | Breakfast + lunch + dinner |
| Guest price | Lowest | Medium | Highest |
| Hotel costs | Low | Medium-high (kitchen, service, ingredients) | High |
| Organisation | Simple | More complex | Complex |
| Typical guests | Couples, business, independent travellers | Families, seniors, long stays | Families, groups, remote locations |
How to calculate which earns more
1. Margin per meal
For each dinner served, calculate:
- revenue: what dinner is worth within the half-board price (the difference between HB and B&B prices);
- direct costs: ingredients, included drinks, any extras;
- staff costs for kitchen and service attributable to dinners;
- other costs: kitchen energy, table linen laundry, maintenance.
Margin per dinner = revenue − costs. If it's low or negative, half board has you working hard for little.
2. Effect on pricing and occupancy
Half board can:
- increase booking value (more revenue per guest);
- attract specific audiences (families, seniors) seeking convenience;
- reduce comparability with B&B competitors and apartments.
But it can also exclude people who don't want to dine at the hotel, and on some OTAs look less competitive in price filters.
3. Kitchen fixed costs
If the kitchen stays open anyway (for the restaurant, outside customers, groups), half board makes use of costs you already carry. If you open the kitchen only for half board, fixed costs weigh much more, especially in low-occupancy periods.
Middle-ground solutions
- B&B with optional dinner: guests choose when booking or during their stay;
- half board only in high season, B&B the rest of the year;
- a set-menu dinner that's simpler to manage;
- partnerships with nearby restaurants for guests who want to eat out;
- packages including one or two dinners.
What guests want today
Look at your data: how many bookings choose half board when it's optional? What do reviews say about dinner? Ask guests whether they prefer flexibility or convenience. Preferences vary by audience and location: at the seaside with families, half board often remains popular; in cities, much less so.
Clear communication and pricing
Whatever formula you choose, make it clear on your website and OTAs: what dinner includes, drinks or not, times, options for intolerances, supplement price. See unclear prices, extras and conditions: how many enquiries are you losing?.
Frequently asked questions
Is half board still in demand?
Yes, especially among families and seniors in seaside and mountain resorts. But more and more guests appreciate being able to choose it rather than finding it compulsory.
Should I open the restaurant to outside guests?
It can help cover kitchen fixed costs and raise the hotel's profile. Consider location, competition and organisation.
How do I compare my half board with competitors' B&B prices?
Take your room-only price plus the value of dinner and compare it with competitors' B&B plus an average dinner at a local restaurant. Half board often works out better value for guests: say so.
Want to know which formula suits your hotel?
With our free marketing audit we analyse the costs and revenue of your formulas (B&B, half board, full board) and help you choose the one that earns most in each period.
