For restaurants, the holiday season brings both opportunity and stress. Dining rooms fill up, catering orders spike, and gift card sales surge. But without preparation, operators risk missed revenue and burned-out staff.
As someone who’s spent years helping restaurants get through the busiest time of year, I’ve learned a lot about what works, and what doesn’t. Here’s my advice on restaurant holiday preparation across operations, staffing, and marketing.
Operations: Put the Plan in Place Early
One of the biggest mistakes restaurants make during the holidays is waiting too long to prepare.
I always recommend digging into historical sales data and last year’s manager logs now to understand which days typically bring the most volume. With those insights, it’s easier to map out staffing needs, ordering schedules, and prep lists before chaos hits.
In practical terms, that means hiring and training seasonal staff early, confirming product availability with suppliers, and finalizing feature menus with pricing. Marketing to local businesses for holiday party bookings should also happen well in advance.
If your kitchen has the capacity to handle large catering orders, do it! The profit margins are much higher, and you can still fill your dining room on top of the catering.
Use Tech and Accurate Staffing To Stay Ahead
Restaurant management and scheduling software makes holiday prep much easier. These platforms can make the process much smoother to create things like schedules and prep lists. But most importantly they provide the necessary historical data to create an action plan for the season.
And while missing an ingredient can usually be solved on the fly, running short-staffed is far harder to recover from. Having an accurate number of personnel is vital to smooth kitchen operations.
HR and Staffing: Set Expectations and Keep Morale High
Holiday planning for restaurants hinges on staffing. Scheduling is tricky, with employees wanting time off, but the solution is to be proactive and clear.
Set the expectation with your staff that working during the holidays is a requirement of employment at the restaurant, while also being flexible to staff members wanting to spend time with family. This all comes back to the culture and level of respect between employees and management.
I recommend releasing the entire December schedule before the month begins so team members can plan around shifts and arrange swaps early.
Support Staff and Prevent Burnout
When bringing in seasonal hires, give weight to seniority for core staff while also investing in newcomers. You want to make sure that your seasonal staff are getting every opportunity to perform at their best — you never know if they could become a part of your core team.
As for avoiding burnout, focus on culture and leadership.
If employees feel appreciated and valued, then they will put in long hours. This is also a good time for operators and managers to get in the trenches and lead from the front. Bussing tables, washing dishes, mopping floors… show the staff that you’re in this together.
Recognition matters, too, whether it’s free meals, holiday bonuses, or a team party in January once the rush is over.
Promotions, Parties, and Profit: Marketing for the Holidays
Holiday prep for restaurants also means building a strong marketing strategy. One of the most common missed opportunities I see is waiting too long to book large parties. You can’t be too late to market to any large groups that are looking for holiday party options in late summer or early fall.
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Gift card promotions are another win, particularly when paired with incentives. A gift card kickback program is a great way to drive gift card sales, and helps to increase sales after the holidays when customers come to cash in their cards.
For example, provide 10 percent back in funds that must be spent at the restaurant for any gift card purchase over $100. If you get a local car dealership to purchase $10K in gift cards to give to their customers over the holidays, they would get a $1,000 credit that they could use to bring their employees in for their staff holiday party.
Market with Authenticity
On social media, focus on telling the restaurant’s story and building excitement. Email marketing is another great way to attract local businesses and groups for their holiday parties. Promote loyalty programs to get repeat visits after the holidays, and to gain key customer data.
And while promotions and specials help, I always remind operators not to lose sight of what truly sets them apart. At the end of the day, most customers won’t go for gimmicks. They’ll gravitate to sincerity, hard work, and hospitality.
Seasonal Success: How To Win During the Busiest Time of Year
Strong restaurant holiday preparation requires foresight across operations, staffing, and marketing. By planning early, communicating clearly with staff, and focusing on authentic guest experiences, restaurants can make the busiest time of year the most rewarding one too.
Plan ahead, set expectations with your team, and focus on genuine hospitality. That’s what keeps both staff and guests coming back.
Need more help?
Back of House connects operators with tools, insights, and solutions to run smarter, more profitable restaurants. If you’re looking for guidance on staffing strategies, holiday promotions, or operational prep, reach out to the Back of House team. We’re here to help.
