Preparing for Silly Season: Your Restaurant’s Festive Checklist

From staffing to cash flow, make sure your Silly Season runs smoothly.

The Christmas countdown is on, and while your customers are getting excited for mulled wine and mince pies, you might be feeling something closer to mild panic.

Operating a restaurant during the festive season can be one of the most challenging and rewarding times of the year. Despite knowing it’s coming, December somehow always sneaks up on us. One minute it’s summer service, and the next you’re dragging the Christmas tree out of the stockroom.

This year, spend a little time working through our festive checklist to keep your business organised, your team calm, and your finances healthy.

Your Festive Feast

Your Christmas menu is probably already in progress, but now’s the time to make sure it’s fully ready for the rush.

• Make sure your festive menu includes vegetarian and vegan options so everyone feels welcome.

• Double-check that all allergens are clearly listed and your allergen matrix reflects any temporary menu items.

• Encourage large groups to pre-order to help manage stock and reduce waste.

• Review your supplier delivery schedule. Holiday periods often bring changes, so confirm cut-off dates and delivery windows.

• Create a simple SOP for festive specials so the kitchen can cross-check every order for key accompaniments like stuffing, cranberry sauce and all the trimmings.

Make Your List (and Check It Twice)

The holidays bring a welcome boost in reservations, but large groups can create logistical challenges.

• Let your regulars know about your festive menu and booking dates before announcing on social media.

• Promote early reservations and let customers know when you’re close to being fully booked.

• If you use a reservation platform such as OpenTable or ResDiary, make sure your settings are up to date. If you’re still taking bookings manually, always record a phone number and email address.

• Clearly communicate any special booking requirements such as minimum spends, set menus, pre-orders or cancellation terms.

• Take deposits for large bookings and consider increasing the amount slightly during December to protect against costly no-shows.

Santa’s Little Helpers

Your team is your biggest asset, especially during the busiest time of year. The festive season can be hectic, so preparation is key.

• Build rotas based on confirmed bookings rather than habit. Use your reservation data to forecast busy days and schedule support accordingly.

• Train any temporary staff thoroughly so they understand menus, service standards and your brand tone.

• Ensure every team member knows who to call for help in stressful situations and that an experienced manager is always on shift.

• Be flexible where possible with time-off requests so staff can enjoy their own celebrations.

• Share tips fairly in line with new regulations and consider a small seasonal bonus for staff working through the holidays.

• Plan a staff party for January. Giving your team something to look forward to after the rush can boost morale and loyalty.

Your Online “Presents”

Your digital presence is just as important as your in-person service. Customers will be Googling, checking reviews, and browsing menus before booking, so make sure your online information is accurate.

• Update opening hours on Google, your website and social channels. Schedule a reminder to change them back in January.

• Test all booking buttons and links to ensure nothing is broken.

• Upload your festive menu and include any seasonal policies, such as deposits or cancellation rules.

• Make sure your preferred contact method (phone, email or DM) is clearly displayed so customers know how to reach you.

• Check your website domain and hosting renewals. The last thing you need is your site going offline just as bookings peak.

Elf and Safety

It’s easy to get caught up in the Christmas chaos, but compliance still matters. EHOs don’t take holidays.

• Refresh team training so health and safety standards stay top of mind.

• Check your supplies of non-consumables such as blue roll, gloves, cleaning products and bin liners.

• Inspect first aid kits, fire extinguishers and emergency lighting to ensure they’re in good working order.

• Increase the frequency of kitchen and stockroom spot checks to prevent waste and maintain quality.

• Appoint an “Elf and Safety” monitor to make sure daily checks and temperature logs are completed properly.

Reward Your Reservations

Christmas may bring in new faces, but the goal is to keep those customers coming back in January.

• Collect contact details securely for every booking and make sure your business is registered as a data controller with the ICO.

• Offer customers the option to opt in to marketing when they book so you can follow up with future offers.

• Reward loyalty. If you notice a repeat guest, a small gesture like a complimentary glass of wine goes a long way.

• Incentivise December diners with vouchers or offers redeemable in January to boost quiet-month sales.

The festive period is your most profitable time of year, but it can also drain cash flow if not managed carefully. Take control before the chaos starts by implementing the Profit First approach, which helps restaurants plan ahead by allocating funds into separate accounts for staff, VAT, suppliers and profit. This simple system gives you clarity and control, even when the pace picks up.

A little preparation now can save a lot of stress later. So check your list, get your finances organised, and make this Silly Season your smoothest and most successful yet.

Need help managing your festive cash flow? Sign up today and let us help you implement the Profit First system in your restaurant.