FEATURE
« CHRISTMAS
FESTIVE cheer It’s never too early to start planning for Christmas in foodservice to make sure you get your offer just right
R
ight now is the time to put your Christmas thinking caps on, if you haven’t already! The secret to survival at this time of year is preparation and forward planning. Some of you may be ahead of us and have everything in place but with Halloween and Bonfire Night among the events coming up before the biggest of the year, it’s OK to not be ready just yet. And that’s why we’re here, to try and make it as smooth as possible for you with some helpful tips and advice. After all, it’s the most
hectic time of year for everyone in foodservice and quite possibly the best time to make a good impression to keep your venue front of mind for future custom.
PLAN FOR SUCCESS
Many will be looking to eat out over the festive period to make up for missed chances last year. And Christmas parties are back on the cards too. A focus on driving revenue in the run-up to Christmas is really important, so think set menus and go all out to create a festive atmosphere in your venue
to draw customers in and ensure they have a memorable time for all the right reasons.
FOCUS POINTS
Top tip A SIMPLE WAY TO ENCOURAGE TRADING UP IS WITH ADD-ONS TO YOUR MENUS, SUCH AS A BOTTLE OF FIZZ OR WINE
Finances will still be a factor for some, so making sure you have menus that cover all price points and budgets is key. And when it comes to enticing group bookings and work parties, see if you can offer a discount. This year more than ever people want to try something different, be it the dining experience or the food on the menu. Sharing plates and tapas-style dishes tick the box for price and something different and can be a great way for diners to try
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ISSUE 7 2021
« Eat
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