Kia ora, hospitality whānau!
I hope this message finds you well! 
The silly season is upon us, and we know you’re bracing yourselves for the holiday madness: jingling bells, packed tables, and endless orders of “extra festive, please!” But as we all know, once January rolls around, the tinsel comes down, and so do the crowds. So how do we keep things buzzing when the holiday rush fades?
Well, pour yourself a coffee (or something stronger), because we’ve got you covered! This newsletter is packed with ideas for the Christmas period to make the most of it and also clever ways to keep those tables filled throughout the long summer school holidays. From family-friendly menus to outdoor BBQ nights and loyalty perks, we’re serving up strategies to keep the summer vibe alive in your venue.
Let’s keep the good times rolling and make January just as sizzling as December!
Enjoy reading!
With warmest regards,
Mark Collins Team
FEATURE ARTICLE
Festive Marketing and Social Media Strategies for the Hospitality Industry
The Christmas season is fast approaching, creating an ideal window for restaurants, cafes, and food establishments to launch a successful restaurant marketing campaign that not only draws in customers but also boosts profits. For many businesses, the festive period is one of the most profitable times of the year, but it’s also highly competitive. By planning strategic festive marketing initiatives, hospitality businesses can strengthen brand loyalty, increase customer engagement, and keep the holiday spirit (and traffic) alive well into the New Year. Here’s a comprehensive article to help you craft an impactful festive marketing plan that brings in results and sets up a strong start for the year ahead.
Why the Christmas Season Is Critical for Hospitality Businesses
The festive season brings a surge in gatherings, family dinners, and holiday events, all of which present a unique opportunity for restaurants and food businesses to increase revenue. Customers are often looking to indulge and celebrate with loved ones, and for hospitality businesses…Read more
FOOD BUSINESS CONSULTANCY
Tips to Maximise Profits During the Christmas Season!
- Seasonal Staff Management:
– Hire early and conduct holiday-specific training to ensure efficiency during peak times.
– Use flexible scheduling to manage fluctuating demand and avoid burnout.
– Implement incentives to retain temporary staff through the season.
- Upselling Techniques:
– Train staff to suggest holiday specials, premium add-ons, or festive beverages.
– Use seasonal menus to highlight high-margin items and bundle holiday packages.
– Encourage pre-orders for popular items or holiday takeout to boost revenue.
- Peak Period Strategies:
– Extend hours or create seating time limits to increase table turnover.
– Streamline menu options for faster service and reduced kitchen stress.
– Offer pre-paid reservation options to secure bookings and minimize no-shows.
SUSTAINING SUCCESS
Preparing for the Post-Holiday Slump: 5 Strategies to Keep Momentum and Drive Bookings After the Holidays
- Launch a Family-Friendly Summer Menu and Activity Packs
Cater to families on school break by offering a summer-themed menu with kid-friendly options and healthy choices for parents. Include fun activity packs or colouring kits for kids, encouraging families to dine out and enjoy a relaxed, engaging experience.
- Host Outdoor Summer Events and “Backyard BBQ” Nights
Take advantage of New Zealand’s warm weather by organising outdoor dining experiences, like a “Backyard BBQ” night or “Beach Picnic” set-up. These events can attract families and groups looking for casual, fun experiences after the holiday rush.
- Create Weekday Discounts for Families and Group Bookings
Offer weekday discounts or promotions for families and groups, ideal for parents looking for outings during school holidays. Promotions like “Kids Eat Free Mondays” or “Family Combo Deals” can help fill seats during typically quieter days.
- Summer Loyalty Program: Rewards for Multiple Visits
Encourage repeat visits by introducing a summer loyalty program, offering rewards like a free dessert or drink after a set number of visits. This can keep guests returning throughout the holiday period and boost customer loyalty during summer.
- Promote “Summer Staycation” Experiences with Local Tours or Activities
Collaborate with local businesses to create “staycation” packages for families, combining a meal with nearby activities like beach passes, mini-golf vouchers, or aquarium tickets. These packages encourage locals to enjoy a full day out, making your restaurant part of their summer itinerary.
MENU DEVELOPMENT
5 Holiday Menu Ideas That Impress and Generate Profit: Creative, Profitable, and Easy-to-Execute Menu Options for Christmas Dining
1. The Smith’s “Christmas Roast Feast”: The Smith, a popular American brasserie, offers a prix-fixe holiday menu featuring a classic roast with festive sides like honey-glazed carrots and truffle mashed potatoes. This family-style meal attracts groups, increasing average spend perEataly while reducing prep time.
2. The Ivy’s “Winter Wonderland Cocktails”: The Ivy Collection in the UK rolls out holiday-themed cocktails like the “Mulled Wine Martini” and “Spiced Apple Fizz” during the Christmas season. These specialty drinks are priced higher than regular cocktails, creating a profitable addition that customers look forward to each year.
3. Blue Duck Tavern’s “Holiday Takeaway Feast”: This Washington D.C. restaurant offers a high-end takeaway meal package that includes roasted meats, traditional sides, and a seasonal pie, all designed to be reheated at home. Families love this convenient option, and the restaurant benefits from boosted holiday revenue.
4. Nobu’s “Festive Omakase Menu”: At Nobu, their seasonal omakase menu incorporates special ingredients like truffle and caviar, giving regular dishes a festive twist. This premium menu attracts diners willing to spend more on an elevated holiday dining experience.
5. The Cheesecake Factory’s “Holiday Dessert Trio”: This chain offers a dessert trio during the holidays, featuring mini versions of popular seasonal cheesecakes like peppermint bark and eggnog flavors. By selling smaller, shareable portions, they increase dessert sales per table while keeping ingredient costs low.
Share