Is your restaurant holiday-ready? Now\u2019s the time to plan ways to grab a greater share of business from the people out, about and hungry amid the end-of-year holidays. Our Gordon Food Service experts weigh in with tips for a successful holiday season.<\/p>\n
\u201cStart planning for the holidays sooner rather than later,\u201d advises Jim Milliman, a Business Solutions Specialist in Tennessee. \u201cCreate a monthly\/weekly timeline\u2014marketing plans, menu ideas, catering strategies and restaurant improvements\u2014that need to be accomplished before the end of October. Look back at what did and didn\u2019t work in the past. What did customers ask you for last year that you had to decline?\u201d<\/p>\n
\u201cThis is the time of year when people are looking to indulge,\u201d says Brighton, Michigan-based Commercial Segment Specialist Doug Clayton. \u201cDon\u2019t tweak your core menu; create a separate holiday menu with a few decadent choices. People aren\u2019t looking at prices so much at the holidays, so you can charge a premium and make a significant profit margin.\u201d You can make holiday meals feel even more special by pairing them with high-profit wine, craft beer, or craft-spirit flights.<\/p>\n
Incorporate seasonal flavors\u2014\u201cpumpkin, cinnamon, cranberry, sage, ginger, peppermint, sweet potato, eggnog and, of course, chocolate\u201d\u2014into your holiday offerings, advises Jeff Goodwin, a Segment Specialist in Fort Wayne, Indiana. These flavors position your restaurant as a festive place.<\/p>\n
Takeaway holiday meals and desserts can be effective sales-builders.<\/p>\n
\u201cFocus on things that are easy for your kitchen to execute, then make it easy for your customer to order,\u201d says Houston, Texas-based Business Solutions Leader Lisa Geagan. \u201cYou can offer regular menu items and dress them up with fancy to-go containers, or tweak the recipes just a bit with seasonal ingredients and flavors.\u201d <\/p>\n
Ted Van Atta, a Commercial Sales Manager for the Lansing\/Brighton region of Michigan, says catering easier when you create an easily executable idea so even last-minute calls won\u2019t have you scrambling. \u201cIf you already cater off-site events, consider adjusting your menu to make it simpler and more profitable. Suggest added services to make parties go more smoothly\u2014\u2018May we suggest adding two of our staff members to oversee your event?\u2019\u201d You want to be a knowledgeable, convenient resource for party planners. <\/p>\n
Consider offering online ordering and setting up a separate phone line for holiday orders, Geagan suggests. \u201cTrain order-takers to listen well and upsell; you want them to ask the right questions to lead the customer through the process and ensure nothing is forgotten.\u201d Retirees, she notes, are a great choice for this temporary position. \u201cThey\u2019re courteous and pay attention to detail.\u201d<\/p>\n
\u201cThe number of gift cards you sell is directly related to the business you\u2019ll do in January,\u201d suggests Tom Enyeart, a Commercial Segment Specialist in Shepherdsville, Kentucky. \u201cPromote them early and everywhere as an easy holiday solution for friends, family, and businesses.\u201d <\/p>\n
Clayton points out that a significant percentage of gift cards is never redeemed, \u201cSo that\u2019s pure profit for you.\u201d<\/p>\n
\u201cIn a tight labor market, finding people to fill staff needs for the holidays might be your top challenge,\u201d Enyeart says. Stay in touch, he advises, with past employees, especially college students who may come home for the holidays. \u201cKeep their email addresses and reach out to them well in advance to see if they\u2019d be interested in picking up some hours while they\u2019re back in town.\u201d<\/p>\n
\u201cTake the time to train seasonal help properly,\u201d advises Burgess Chasteen III, a Commercial Segment Specialist in Dayton\/Cincinnati\/Charleston, Ohio. \u201cServers who are not as knowledgeable or attentive as your usual standards call for can really damage your brand.\u201d <\/p>\n
\u201cRemember that there has to be something in it for your staff,\u201d Van Atta stresses. \u201cWhether it\u2019s a sales promotion wrapped around a menu feature or a holiday party for hitting certain sales goals. You can even tier the party based on the results\u2014from beans \u2019n wienies to a steak dinner. That builds camaraderie and fun into a hectic holiday season.\u201d<\/p>\n
\u201cNew Year\u2019s Eve provides an opportunity to upscale what you usually do … and charge for it,\u201d Milliman says. \u201cIt can be the dinner before attending a party or it can be the party. There are high expectations for this night. Capitalize on them.\u201d <\/p>\n
\u201cThis is your time to shine,\u201d Chasteen concludes. \u201cBe prepared\u2014be over-prepared\u2014and make sure every guest gets the special treatment.\u201d That will create special memories and positive word-of-mouth that can generate increased business throughout the year.<\/p>","protected":false},"excerpt":{"rendered":"
Many little things can add up to a successful season for your restaurant.<\/p>","protected":false},"author":19,"featured_media":4392,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-4391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-running-your-business"],"acf":[],"yoast_head":"\n