Let’s make this Christmas a cracker

Whether you’re a restaurant, pub, school or care home, it’s time to dust off the decorations and start planning because preparation is key. There are many ways to host Christmas meal – and plenty of customers ready to enjoy them: in a study commissioned by Premier Foods Foodservice, more than 55% of people said they like to eat out at least once over the Christmas period, and 52% agreed that food plays a huge part in their Christmas party. This creates a huge opportunity for venues this festive season. And with get-togethers and celebrations starting as early as November, it’s time to get cracking…

1. Create a menu for every diet

Turkey says Christmas like no other meat. Offer a traditional roast dinner and also use it in other dishes such as wraps and burgers. You’ll need to offer vegetarian and even vegan alternatives but to truly give all customers a warm welcome, don’t forget to cater to people who are lactose and gluten intolerant or have allergies.

2. Book in advance

Potential customers will already be planning their parties. Large bookings are often made over the phone, and it’s a good idea to have a booking form on your website. Send an email confirmation follow-up and ask for a deposit for groups.

3. Ask groups to pre-order their meals

If you know exactly what people have ordered, it will help you achieve your desired margins, make ordering from your local wholesaler easier and reduce waste.

4. Create a set menu

Keep it simple and stick to just a few dishes for each course. This will give you control, and make preparation and service more efficient. Including a welcome drink makes customers feel special.

5. Decorations

Dress your tables with crackers, festive-coloured napkins, glitter confetti and flowers. And add a sparkle to your venue with twinkling lights, wreathes, festive flowers such as amaryllis or poinsettia, plus a tree if you have space. Could you get a discount from a local garden centre if you promote them?

6. Premiumisation

This is your chance to pull out all the stops, using high-quality ingredients. When it comes to choosing your ingredients, look to source as much as you can locally (and use that in your marketing) as provenance is a key driver for customers.

5. Decorations

6. Premiumisation

7. Staffing

Plan your staffing requirements early and make sure that you have all areas of your venue covered, from the kitchen to cleaning. We’d recommend planning early, and managing the peaks and troughs of the season, training any new starters thoroughly, to ensure a smooth, attentive service.

8. Marketing

Shout about your offering in your venue, as well as on your website and social media. Place chalkboards inside and out – something simple such as ‘Christmas Party Bookings Open’. And make sure your staff are fully briefed on the offer.

Time-honoured traditions

ADVICE FOR COOKING TURKEY

Sarah Robb, Foodservice Marketing Manager at Premier Foods Foodservice.

“Try cooking the turkey upside-down. This will allow the juices from the legs and thighs to run over the breast during cooking, keeping it moist. You could also add some herbs such as sage or rosemary within the foil, or any citrus peelings and spices. Don’t stuff the whole cavity of the bird, this will add to the cooking time and dry out the outer meat. For a simple stuffing, blend 50% Paxo (reconstituted) and 50% sausage meat. To this you can add your own blend of herbs, spices, fruits and chestnuts.”

Mulled Wine Glazed Ham

Baked Camembert with Cajeta Sauce

Chestnut & Mushroom Pie

Ambrosia Sherry Trifle

Perfect for kids

If you’re catering for a school, you’ll want something simple yet delicious, which you can make in large batches. These brownies are ideal for all of the above reasons!