Prepare your restaurant for the holidays: delivery guide

Holiday periods represent significant peaks in delivery demand. Valentine’s Day generates 40% more orders, and Christmas Eve 60%. Anticipation is essential.

Plan your special menu 3 weeks in advance. Test the recipes, calculate the costs, photograph the dishes and post them online at least 1 week before the date.

Special menus at a fixed price work particularly well during holidays. “Valentine’s Menu for 2: appetizer + main course + dessert + drink = 49.90 EUR” is more appealing than à la carte dishes.

Strengthen your team. Parties don’t tolerate improvisation. Plan for an additional 30-50% of manpower and train the reinforcements at least 2 days in advance.

Increase your packaging inventory by 50%. Packaging shortages during a peak are disastrous. It’s better to have excess stock than to refuse orders.

Communicate on social networks 1 week before: photos of the special menu, countdown, preparation stories. Create anticipation to maximize orders on the day itself.