What does an hour in the hall actually cost?
Most village halls set hire charges by looking at what the hall down the road charges. Here is how to work out the real number — and how to take a rate increase to a committee that does not want one.
Almost every village hall committee has had the same conversation. The accounts show a deficit, or a reserve slowly draining, and someone says the hire charges have not gone up in years. Someone else says the hall exists for the village, not to make money. A third person mentions what the next village charges. Nobody has the one number that would settle it — what an hour's hire actually costs to provide — so the meeting moves on and the rate stays where it is.
That number is calculable in an afternoon, and once the committee has it every subsequent decision gets easier.
Start with total annual cost, not the electricity bill
The instinct is to think about the marginal cost of a booking: the heating and the lighting. That is the wrong figure, because it excludes almost everything that actually keeps the hall standing.
Take the full year's expenditure from the accounts and sort it into three groups:
- Fixed costs — insurance, water rates, licences (PRS, PPL, premises), broadband, alarm monitoring, accountancy or examination fees, bank charges. These are the same whether the hall is used every night or stands empty.
- Semi-variable costs — heating and lighting, cleaning, caretaker or bookings-secretary time, consumables, waste collection. These move with usage, but not proportionally: a hall heated for one booking is heated for the whole evening.
- Long-term costs — the part committees leave out and then wonder why there is never any money for the roof. Redecoration, boiler replacement, floor resurfacing, chairs, the roof itself. These are real annual costs even in the years nothing is spent.
Estimate the replacement cost of each major item and its remaining life, then divide. A £14,000 boiler with fourteen years left is £1,000 a year, every year, whether or not you spend it. Add those up and you have the annual sinking fund contribution the hall genuinely needs. If hire income does not cover it, the hall is quietly consuming its own building.
Then divide by hours actually let
Not hours available — hours let. This is where halls flatter themselves. Go through the bookings diary for a full year and count real let hours, separating the main hall from any smaller room, because they cost differently and should price differently.
Two things nearly always surface at this point. The first is how few hours the hall is actually let for: a hall available 80 hours a week may be let for 15. The second is the shape of it — three regular weekly bookings carrying most of the income, and the committee quietly dependent on the whist drive continuing.
Annual costs: fixed £6,200, semi-variable £5,400, sinking fund £4,000. Total £15,600.
Main hall let 720 hours a year; committee room let 260 hours. Weighting the committee room at a third of the main hall's cost gives 720 + 87 = 807 equivalent hours.
£19.33 per main-hall hour to break even. If the hall currently charges £12, every hour let loses roughly £7 — and the more popular the hall becomes, the faster the reserves fall.
That last sentence is the one that changes committee meetings. A hall losing money on every booking is not helped by more bookings.
Break-even is the floor, not the price
The break-even figure tells you what you cannot go below without eating the building. What you charge above it is a policy decision, and a hall can reasonably run several rates:
- Community rate — for village groups, at or slightly above break-even. This is the hall doing its job.
- Standard rate — for private hire, parties, regular commercial classes. Above break-even, generating the surplus that funds improvements.
- Commercial rate — for businesses using the hall to trade, and for events with extra wear, setup or clean-down.
The important discipline is to make any subsidy visible rather than accidental. If the youth group pays £8 against a £19 cost, the committee is granting £11 an hour of support — which may be exactly right, and is far easier to defend when it is stated as a deliberate decision rather than discovered in the accounts.
The other things worth pricing separately
Deposits for damage and for key return. A cleaning charge for events that need it, rather than absorbing it. Heating in winter, if a booking outside the heating pattern means firing up the system for one group. Extra hours for setup and takedown, which committees routinely give away and which cost exactly the same as the booking itself.
Putting it to the committee
Three sheets of paper win this argument. The cost per hour with the workings visible, so nobody has to trust the treasurer. The current position — what each rate is, what it costs, what the gap is per hour and per year. And the consequence stated plainly: at current rates, reserves fall by £X a year and the boiler fund is £Y short of where it should be by the time the boiler goes.
Then propose staged increases rather than one jump, with the community rate protected. Committees resist a 60% rise; they will usually accept three annual rises with a clear reason, particularly when the alternative has been quantified for them.
The habit that keeps it easy
Record let hours in the bookings diary as you go, in a form that can be added up — room, hours, rate band. Do the cost-per-hour calculation once a year alongside the accounts. It takes twenty minutes when the data exists, and it means the hall never again sets its charges by guessing what the next village does.
If the bookings diary and the accounts have never been put side by side
We take your accounts and your bookings records — in whatever state they are in — and produce the cost per hour by room, the income and usage picture by user and by day, the sinking fund the building actually needs, and a rate card the committee can vote on. You keep the model and can update it yourself each year. Fixed fee agreed before we start.
peter@edwardsbros.co.uk · 07540 288077
Peter Edwards ACMA CGMA · chartered management accountant