Ever glanced at your cafe bill on a Sunday and thought, "Wait… why am I paying extra for the same coffee I had on Wednesday?" We get it. No one likes extra charges, especially when folks feel like it’s not explained or, worse, justified. But here’s the thing: weekend surcharges aren’t about boosting profits. They help cafes survive, support fair wages and keep your favourite spots open all week.
And for cafe owners? Charging fairly and optimising your weekend strategy can make all the difference.
Why do cafes charge a weekend surcharge?
Weekends are buzzing. Lines out the door, staff are hustling and the kitchen and coffee section order dockets are piling up. But on weekdays? In some venues, it can be a different story. Monday to Friday, many cafes experience slower hours. Think post-morning coffee rush or just before lunch. Of course, venues still need to pay rent, electricity and staff.
That extra weekend charge isn’t just covering the busiest days, it also helps balance the quieter ones, ensuring the cafe can stay open for customers all week long.
Fair wages for weekend work
In Australia, hospitality workers receive higher penalty rates on weekends, as outlined in the Hospitality Industry (General) Award and the Restaurant Industry Award.
Depending on the day and time, casual employees can earn an extra 10–25% on Saturdays and up to 50% extra on Sundays. Without a weekend surcharge, covering these higher wages would be a challenge for many cafes. The alternative? Reducing staff numbers, lowering service or product quality, or even closing on weekends altogether.
A weekend surcharge helps ensure that baristas, chefs and waitstaff are fairly compensated for giving up their weekends to serve you that perfect cup of coffee.
For cafe owners: how to maximise weekend trading (without losing customers)
If you’re a cafe owner looking to open on weekends or improve your weekend profitability, here are key strategies:
Adjust your pricing strategically
Rather than adding a separate surcharge at the end of the bill (which can feel like a sting), consider:
A dedicated weekend menu: Build the surcharge into your pricing so customers don’t feel like they’re paying extra.
Digital menu: Many POS systems allow automatic weekend pricing, removing the need for manual updates.
Order-at-the-table platforms: Many digital ordering systems, such as QR code-based menus, allow for automated weekend pricing adjustments. This ensures that prices update seamlessly without staff intervention.
Higher-value weekend items: Focus on breakfast and brunch dishes that have higher perceived value, allowing for a natural price adjustment.
Understand weekend consumer habits
Larger tables, higher order value: Weekends often bring bigger groups, meaning fewer transactions but higher spend per table.
Breakfast is king: Most weekend customers are brunch-focused, so optimise your menu accordingly.
Tight trading hours = better efficiency: Instead of stretching staff across long shifts, open fewer hours when demand is highest.
Example:
Rather than opening from 7 am – 4 pm with two shifts, try 8 am – 2 pm with one high-energy shift, keeping staff fresh and engaged.
Communicate the surcharge clearly (without losing customers)
Customers are more accepting of surcharges when they’re presented transparently and thoughtfully.
On your menu:
Keep it simple and positive: “A 10% weekend surcharge is applied to support our team with fair wages.”
Or, if built into pricing: “Pricing reflects weekend surcharge.”
On signage or your website:
A quick note at the entrance or checkout can help manage expectations.
On digital menus and ordering platforms:
Ensure your online ordering system reflects the correct pricing to avoid surprises.
It’s also important to check your state’s regulations on surcharge display requirements, as some states mandate that weekend surcharges must be clearly stated on menus or signage. Under Australian Consumer Law, businesses must:
Clearly disclose any weekend or public holiday surcharge before customers place an order.
Display the surcharge notice on the menu in a clear, easy-to-read format. Either as a percentage or by stating that prices include the surcharge.
Avoid misleading pricing by ensuring surcharges aren't hidden in the fine print.
Failure to display surcharges correctly can be considered misleading under the Australian Competition and Consumer Commission guidelines.
The takeaway
A weekend surcharge only makes sense when it’s paired with exceptional service, quality coffee (P&R of course), and a great hospitality experience. It helps cafes stay open throughout the week, ensures fair wages for staff and keeps hospitality businesses sustainable.
For cafe owners, a well-thought-out weekend pricing strategy, menu adjustments and clear communication can make all the difference.
At Pablo & Rusty’s, we believe every coffee can make a positive impact, whether it’s Monday morning or Sunday brunch. If you’re a cafe owner and want to serve specialty coffee that your customers love (weekend surcharges or not), let’s talk. We’re here to help you brew and serve better coffee and run a thriving and sustainable business.
