Foodservice workers often sacrifice time with their own families and friends to help others celebrate during the holiday season. Combine the FOMO and potential loneliness with the stress-inducing hustle and bustle of the season and you run the risk of tensions running high in the kitchen.
In fact, according to the National Restaurant Association, nearly 63% of consumers will eat out during the next few weeks.1
With this in mind, there are a few things restaurant owners and operators can do to help make the holidays merry and bright for both staff and customers:
Hire ahead of peak holiday seasons
Be prepared
During the holidays, many customers may want to book your restaurant for large parties or events. Be prepared to accommodate these groups by having enough staff and seating available.
It is important to encourage customers to make reservations in advance to ensure they receive excellent service and give you the chance to make sure the necessary staff and resources are available.
It's also wise to tighten up your practices in-house before the rush hits. Does your employee handbook or onboarding process need revising? How about your ordering processes? (Restaurants that streamline inventory management during peak seasons like this see significant reductions in food waste and spending).2 Even adopting a simple FIFO system can be helpful.
Hire ahead of peak holiday seasons
Part of your preparation plans for the holiday season should include hiring long before the rush begins. Peak holiday seasons will be busier than usual, with an increase in local and visiting customers. Hire additional staff early to ensure that you have shifts covered and enough trained staff on hand as peak seasons begin.
This early planning will also keep you from facing too much competition from other establishments looking to hire seasonally.
Support your team
Make sure your team is well-trained and prepared to handle the increased customer traffic and demand that comes with the holiday season. Training can make it easier for staff to assist large parties and difficult customers by cultivating skills like multitasking.
Arrange for your team members to have access to the resources and support they need to meet the increased demand and customer traffic during the holidays.
Provide training
Be sure to train your existing staff and any new seasonal hires ahead of peak holiday cycles. Training can make it easier for staff to assist large parties and difficult customers by cultivating key skills, such as multitasking. Cross-training your team where possible can also help prepare your staff ahead of the busy season.
Consider holiday incentives
Many team members may have holiday plans and commitments, so offering flexible scheduling can help them balance their work and personal lives. Practice cultural competency by recognizing that all staff may not celebrate the same holidays and keep this in mind while allowing employees to express preferences about their schedules.
Think about offering bonuses or incentives to your team as a way to show appreciation for their hard work during the busy holiday season.
Celebrate together
Organizing team outings or events, such as a holiday party or team-building activities, can help boost morale and foster a sense of community among your team. You can even get staff involved in decorating the space with twinkling lights, festive centerpieces, and holiday-themed table settings.
Some members of your team may not be able to celebrate the holidays with their family, and having a party or giving small gifts of appreciation can make them feel included in their work family.
Encourage self-care
The holiday season can be stressful, so it's important to encourage your team to take care of themselves. This might include providing resources for stress management, offering time off for relaxation and rejuvenation, or simply reminding them to take breaks and stay hydrated.
Overall, the key to preparing for the holidays as a restaurant is to plan ahead and make sure you are ready for the increase in customers and the demand that comes with this busy time of year.
Show your appreciation for your team and support them in any way you can during the busy holiday season. By taking these steps, you can help ensure that your team is happy, healthy, and ready to provide the best possible service to your customers.
FAQ
What is the 30 30 30 rule for restaurants?
The 30 30 30 rule is a restaurant management guideline suggesting 30% of revenue should go to food costs, 30% to labor, and 30% to overhead/operating expenses, leaving the remaining 10% for profit. It helps restaurant operators optimize pricing and forecasting, especially during the holiday rush.
How far in advance should restaurants start preparing for the holiday rush?
Best practices suggest starting holiday menu planning, staff scheduling, and inventory management at least 1-2 months ahead of peak season for seamless service during high-traffic periods.
How do you handle working with a new team during the busiest time of year?
Focus on comprehensive onboarding, ongoing staff training, and building camaraderie through team events.
What are effective strategies for managing staff schedules during the holiday rush in a restaurant?
Use forecasting and management systems to anticipate demand, offer flexible scheduling, and factor in staff’s personal holiday hours, ensuring coverage for special events, large groups, and holiday-themed promotions.
How can restaurants use social media during the holiday season?
Regularly post about holiday parties, seasonal menu items, gift cards, and special events on social media to engage guests, streamline communication, and boost sales throughout the festive season.
Sources:
1. National Restaurant Association: Restaurants Ready for the Holiday Rush with More Consumers Planning to Dine Out
2. National Restaurant Association: Working to reduce food waste
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