As the Christmas season rolls in, the UK hospitality industry braces in anticipation of its annual surge of festive diners, office parties, and last-minute bookings.
Restaurants and pubs usually experience a dramatic increase in footfall during December and this year looks to be a bumper year with Restaurant Online suggesting bookings are up 54% this year compared with the same period in 2023.
While this influx offers incredible revenue opportunities, it also comes with challenges related to team management, supply chain pressures, and the added risk of waste.
So, here are some tips from our team to help you navigate the Christmas rush and keep your operations smooth, your staff happy, and your profits maximised.
Work on Strategic Staffing
Increased trade requires increased manpower, but simply piling on extra hours or temporary hires can lead to inefficiency and burnout. Strategic planning is therefore key to success.
How to do it
Forecast Demand Early – Use data from previous Christmases to predict your busiest periods. Are your Fridays fully booked with office parties? Do Sundays see an influx of families? Align staffing levels with these peaks.
Train Temporary Staff Thoroughly – Seasonal hires can lack the expertise of your regular team. Invest time in training them to understand your processes, menu, and service standards. It can help to run through common festive scenarios like managing large bookings or handling last-minute menu changes.
Implement Shift Rotations – Avoid overloading core staff by introducing fair rotations. Apps like Deputy or Rotacloud can help create balanced schedules and ensure that your staff have enough down time.
Create a Streamlined Menu
The festive season is not the time to experiment with a new expansive menu. A simplified, well-curated menu is easier to manage and reduces waste.
How to do it
Focus on Crowd-Pleasers – Prioritise dishes that are popular during the season—roast turkey, vegetarian wellington, sticky toffee pudding etc. Try to ensure you have a balanced offer of meat, fish and vegetable dishes.
Limit Options – Offer fewer choices but make them shine! A set menu with two to three options per course ensures quicker turnaround in the kitchen and minimises your inventory complexity.
Use Common Ingredients Across Dishes – Design your menu so multiple dishes use overlapping ingredients. For example, a turkey crown can feature in both a traditional roast and a turkey, leek and chestnut pie. Both options are very seasonal and appealing to customers. Not only does this speed up prep but can drastically reduce ingredient waste.
Prepare Your Kitchen for Efficiency
Increased orders mean your kitchen needs to operate like a well-oiled machine. Any errors during service can result in delays and unhappy customers.
How to do it
Be organised with suppliers and orders – ensure you are aware of delivery days and times. Always have a small amount of spare stock in the freezer for emergencies
Batch Prep Early – Prep items like sauces, gravies, and vegetables in large batches. Freeze where appropriate and use them during peak periods.
Assign Stations – If you don’t already then it pays to divide kitchen responsibilities into stations—starters, mains, desserts—to avoid bottlenecks.
Invest in Technology – If you have budget then tools like kitchen display systems (KDS) can help manage orders and reduce miscommunication.
Handle Bookings Like a Pro
During Christmas, managing reservations efficiently can make or break your revenue goals.
How to do it
Implement Booking Deposits – To reduce no-shows, take a small deposit per head for larger bookings. Ensure your policy is clear and customer friendly.
Stagger Reservations – Avoid seating everyone at the same time. A staggered schedule allows the kitchen and front-of-house teams to manage orders more smoothly.
Track Dietary Needs Early – Ask about allergies and preferences at the time of booking. This reduces last-minute surprises in the kitchen. For larger groups (6+) ask for menu choices before the day so that you can prepare ingredient volumes accordingly and reduce the risk of running out and disappointing customers on the day.
Maximise Revenue Opportunities
While the Christmas rush is primarily about managing volume, it’s also an excellent chance to increase your average spend per customer.
How to do it
Upsell Festive Specials – Train your staff to suggest add-ons like mulled wine, festive cocktails, or dessert pairings. For example, a Prosecco upgrade is a great way to offer a glass of bubbly on arrival and boost your profits without straining your resources.
Offer Group Deals – Create packages for office parties or family gatherings that include drinks, mains, and desserts at a slightly discounted rate.
Extend Opening Hours – Consider opening earlier or closing later on key dates to accommodate more diners.
Minimise Food Waste
With higher trade comes the risk of higher waste, but careful planning can mitigate this.
How to do it
Track Inventory Closely – Keep on top of stock levels to avoid over ordering. It can help to work with a company like Trade Together who offer group buying services. As well as providing cost efficiencies we can provide better forecasting tools, and operational flexibility, which collectively improve stock management and sustainability.
Repurpose Leftovers – Transform unused ingredients into new dishes to minimise waste Unused roast vegetables can become a hearty soup, while extra mince pies can feature in a festive knickerbocker glory or mince pie flapjacks.
Partner with Food Banks – Donate surplus food to local charities to ensure it doesn’t go to waste.
Keep Staff Morale High
The festive season can be stressful for your team, leading to burnout and reduced performance. Happy staff are productive staff.
How to do it
Celebrate Successes – Recognise hard work with small gestures like “Employee of the Week” or festive team lunches.
Provide Perks – Offer small incentives like a free meal after shifts or taxi reimbursements for late-night workers.
Encourage Feedback – Set up a channel for staff to voice concerns or suggestions. Listening and acting on their input can boost morale.
Final Thoughts
The Christmas rush in the UK hospitality industry is both a challenge and an opportunity.
By planning ahead, streamlining operations, and focusing on team welfare, restaurants and pubs can thrive during the festive period. Tis the season to shine—not just in terms of tinsel and revenue but in the memorable experiences you create for your customers.
With the right strategies in place, you can survive the holiday chaos, minimise waste, and make the most of the busiest time of the year. Here’s to a successful, stress-free Christmas season for you and your team!
