🎄✨Restaurateurs: how to make a success of the holiday season and secure the year 2025

The winter season is crucial for restaurateurs.

A veritable marathon, it begins in November (Halloween and Thanksgiving) and continues beyond New Year's Eve with new trends(dry january, detox brunch, veganuary, galette des Rois , etc.). 

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In terms of figures, online bookings are up 20% on the rest of the year, reflecting a preference for advance planning.(Tendance Hôtellerie)

December accounts for up to 25% of annual sales for many restaurants.(Tendance Hôtellerie)

Customers spend an average of 15% more per meal during the holiday season, favoring more elaborate dishes and upscale beverages.(Tendance Hôtellerie)

Bookings for groups of more than 10 people rose by 30% in December, driven by corporate lunches and family reunions.(Tendance Hôtellerie)

Paradoxically, 60% of restaurateurs report difficulties in recruiting seasonal staff for the winter period, impacting service quality.(Tool Advisor)

Last but not least: online reviews influence 85% of booking decisions during the holiday season, underlining the importance of a positive digital reputation.(Tendance Hôtellerie)

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So how do you go about it?

What are the keys to preparing your restaurant for the festive season?

What targets should be set for the holiday season? What ROI to monitor?

How do you create a festive, attractive experience ? 

How do you adapt your service and motivate your teams ?

What simple gestures can improve the employee experience in these stressful times?

Lessons learned 

Mistakes, successes? What to keep?

The next step: what course for 2025?

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All the answers are in this webinar presented by expert catering coach Laurine Blandin and content expert Sarah Schnebert!

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