0min
December is traditionally a festive month known for holiday gatherings, office parties, and end-of-year celebrations. Yet in addition to all that merriment, it’s also known for something else in the restaurant world: a veritable boom in takeout and delivery. It’s not just about folks ordering turkey dinners or peppermint-flavored desserts. It’s about holiday shoppers who are short on time, office workers celebrating at lunchtime, families hosting movie nights at home, and friends arranging game nights without having to cook.
In fact, based on figures from the National Restaurant Association, the holiday season sees a noticeable spike in off-premises dining. According to their research, convenience has become a major factor in how many Americans make their mealtime decisions. The hustle and bustle of December only amplifies that trend. Think about it: people have gifts to buy, colleagues to meet, and holiday traffic to battle, so the idea of quick, tasty takeout can feel like a warm blanket on a chilly night.
For restaurant owners, this surge represents a golden opportunity to boost sales, introduce seasonal menus, and strengthen customer loyalty— if they’re ready. The challenge is ensuring that your team, equipment, packaging, and payment options can handle the extra demands of December. The tips and best practices in this article will guide you toward a smoother, more profitable holiday season.
Predicting exactly how many orders will walk through the door (or land in your online ticketing system) is never an exact science. However, examining your restaurant’s historical data to see typical December peaks can help you plan your purchasing and staffing. Additionally, look at local events such as concerts, sports matches, or holiday fairs that might drive heavier traffic on specific dates. Attending to these details allows you to prepare the right amount of ingredients, reducing the risk of spoilage and food waste.
Now’s also the time to curate a takeout-friendly menu that highlights your restaurant’s strengths with a holiday flair. For example, if you run a barbecue spot, consider offering a seasonal twist on your classic slow-cooked meats—like cranberry-glazed ribs. If you’re known for pizzas, add a special “festive toppings” version or gluten-free holiday pies. Keep dishes simple enough to travel well, but appealing enough that people feel they’re getting something extra special.
In your menu descriptions, emphasize the holiday theme so customers feel that festive cheer the moment they open the takeout box. In addition:
Feeding the holiday spirit by offering unique, limited-time specials can further incentivize repeat purchases. It’s a classic marketing draw: nobody wants to miss out on a short-term offer that might not come around again.
With demand on the rise, providing multiple convenient ways for customers to place orders is paramount. Some guests prefer calling in, while others gravitate toward apps, online ordering through your website, or scanning a QR code at your restaurant. To serve them all, integrate easy digital ordering processes.
If you have a website, ensure the ordering link or button is front and center on your homepage. Double-check that the process is smooth: no broken links, no confusing forms. Most customers will bounce if it takes too many steps to complete an order. Our attention spans are short—especially during the holidays!
Consider working with a few well-known delivery apps in your region. While the commission fees can be high, the trade-off might be worthwhile if it exposes your menu to many new customers. A well-placed note on your listing, mentioning seasonal menu items, can catch the eye of potential diners browsing for something festive.
When a surge of takeout orders rolls in, the last thing you want is friction at checkout. Lengthy wait times to settle bills can frustrate both your staff and customers. For those placing online orders, be sure to offer major credit card acceptance, digital wallet options, and an effortless tips feature. Tipping is especially relevant this time of year, as many patrons feel extra generous around the holidays.
In-store, consider modern payment solutions that move beyond the standard payment terminal. For example, sunday provides a QR code-based payment system that makes it easy for customers to settle the bill on their phones without waiting for staff to handle payment devices, remove plates, and bring back receipts. Faster payment means more table turnover for dine-in customers, but it also translates into smoother operations overall. Plus, integrated tipping prompts can help servers, delivery drivers, and your back-of-house staff augment their earnings during the holiday season.
If you’re partnering with a third-party delivery service, be sure you understand their tipping policies and how they work in tandem with your own guidelines. Transparency on how tips are distributed fosters trust and can even increase your staff’s job satisfaction.
Presentation isn’t just for in-house diners. If you want rave reviews from your off-premises customers, you have to pay close attention to packaging. Leaky containers, soggy bread, and bent cardboard boxes can ruin what would otherwise be a delicious meal. On top of that, with the rise in eco-conscious consumers, choosing biodegradable or recyclable materials can significantly enhance your reputation.
Here are key points to consider for holiday takeout packaging:
Don’t forget your finishing touches. Adding a simple holiday greeting note inside the bag can brighten a customer’s day and encourage them to come back soon. If you use third-party delivery services, stay mindful of their performance over peak periods. Monitor your reviews and address any issues promptly.
Staff scheduling can feel like a puzzle during December. Employees may request time off to travel or see family, but your restaurant faces increased volume. Balancing those holiday needs with adequate coverage is crucial.
One strategy is to maintain a flexible workforce. Bring on seasonal hires who can handle order packing, phone calls, or delivery coordination. Cross-training your existing team to handle both dine-in and takeout tasks keeps things running smoothly when the pressure’s on:
When your team is well-prepared, you’ll see fewer bottlenecks and a more upbeat, efficient atmosphere.
December is a time of celebration, and your restaurant should leverage that festive energy. Consider spicing up your marketing with a holiday twist to bring more eyes to your takeout menu. While social media channels offer a fantastic way to connect, don’t discount old-school tactics that still work:
You could also create a sense of anticipation by revealing each new dish one at a time, teasing a “12 Days of Takeout” theme. With each day unveiling a new menu special, customers may want to try them all.
Between holiday gifts, decorations, and travel, many consumers feel financial pressure in December. This can make them especially vigilant about their restaurant spending. By offering cost-effective bundles and upsell opportunities that still come across as a solid deal, you can keep your customers happy and your average ticket size healthy.
For instance, you can bundle a main dish, side, and drink at a slightly discounted rate. Or introduce a “Party Pack” that includes two appetizers, four mains, and a dessert sampler. Using a small table to compare your standard à la carte charges versus your bundle pricing can highlight the savings:
| Item | À la carte Price | Bundle Price (per portion) |
|---|---|---|
| Main Dish | $12 | $10 |
| Side | $4 | $3 |
| Drink | $3 | $2 |
Displaying this information, whether on your website or at the point of sale, drives home the value proposition. A bit of consumer psychology goes a long way in encouraging your customers to tack on that extra dessert or beverage.
Even the most mouthwatering takeout menu will disappoint if your back-of-house can’t keep up once the holiday surge hits. The key is planning the workflow. Consider possible choke points: fryer capacity, oven space, or areas where staff trip over each other. If your menu includes items that must be cooked at different temperatures, or stricter timing for safe handling (like seafood), factor that into your scheduling.
Stay organized by:
A calm, well-prepared kitchen translates into accurately timed tickets, fewer order mix-ups, and higher morale among your team.
In the age of Yelp, Google, and social media, one unhappy takeout customer can quickly share their disappointment with the world. On the flip side, a delighted diner can become a raving fan and an ambassador for your restaurant. Responding to customer feedback—good or bad—is crucial, especially during the holiday season when everyone’s on high alert for quality.
Here’s how to stay on top of feedback:
Positive reviews are especially valuable during December, when new customers are more likely to explore delivery options. If they see multiple five-star testimonials praising your packaging, flavor, and quick service, they’ll be inclined to give your restaurant a try.
December means more than just foot traffic. Don’t forget the digital channels where prospective customers find you. Keep your Google Business profile up to date with:
Also, be sure your restaurant’s contact info, location, and phone number are accurate. Nothing kills trust faster than a disconnect between a Google listing and reality. If you have an active social media presence, post daily or weekly updates on your holiday menu or even behind-the-scenes glimpses of your kitchen prepping for the seasonal rush.
Furthermore, a direct link to your online ordering platform or integrated POS system on your social media bios can remove friction for potential customers. Make it easy for them to say “Yes, let’s order from here tonight.”
December can be an unpredictable month, weather-wise. Snow, ice, or even torrential rain in some regions add logistical hurdles for both customers and staff. Ensure everyone stays safe by:
Consider posting a short update on your social channels if severe weather is expected: “We’re still taking takeout orders, but plan a little extra time for pick-up due to the snowy roads.” This helps keep expectations realistic and demonstrates your commitment to service despite inclement conditions.
Delivering top-notch takeout service in December might feel like a juggling act. Fortunately, technology can keep those juggling balls in the air. From digital order tracking boards in the kitchen to automated text message updates that let customers know their order is ready, modern solutions boost efficiency and reduce miscommunication.
An integrated POS system, for instance, routes order details directly to the kitchen, capturing custom requests or modifications. That’s a lifesaver when your phone lines are ringing off the hook. And if your restaurant uses a QR code-based payment solution like sunday, you can eliminate the wait time for customers, letting them pay instantly on their phones whether it’s for dine-in or a takeout transaction they finalize at the door.
Some restaurants even employ loyalty programs that are reinforced by technology. Returning customers might collect points for every takeout order, redeeming them for future discounts or free items. Such perks are not only practical but also build brand loyalty—key for sustaining business beyond the holidays.
The final month of the year is busy, but what’s your plan once the New Year rolls around? January can sometimes be a slow stretch as people recover from holiday spending. Keeping those December takeout customers engaged into the new year is a wise move.
One excellent approach is to insert bounce-back coupons or discount codes in your December takeout orders. For example, you can attach a small flyer: “Enjoy 10% off your next order in January!” This can inspire loyal customers to return during the typically quieter first month of the year.
You might also use your social media channels or email list to tease new offerings, special diets (like vegan or health-conscious dishes) for those starting fresh in January, or even cooking classes if that’s part of your brand. The idea is to sustain engagement and keep your restaurant top-of-mind.
Below are some frequently asked questions we hear from restaurant owners looking to gear up for December’s takeout rush.
How do I handle the holiday staffing crunch?
Offer flexible shifts and cross-train existing staff so they can handle takeout, delivery coordination, or online order confirmations. Bringing in part-timers for peak hours also alleviates stress. A small bonus or staff meal on busy days can boost morale too.
What’s the best way to ensure an efficient payment process?
Utilize user-friendly POS systems and consider contactless, QR code-based payment options like sunday. This reduces wait times, simplifies tipping, and allows your staff to focus on preparing and delivering the orders.
Should I adapt my menu for takeout specifically?
Yes. Trim down items that don’t travel well, and spotlight those that retain flavor and texture. Highlight holiday specials, but keep it practical. If you want to offer fancy plating, find takeout containers that protect and showcase your dishes without compromising quality.
Is it worth paying commissions to third-party delivery apps?
It can be. While commission fees cut into your margins, these apps expose your restaurant to a wider audience. Tangible upsides might include increased brand visibility and new customers who later return or opt for direct orders. Evaluate both the costs and benefits to see if it’s worth the trade-off.
How can I advertise my holiday takeout menu without breaking the bank?
Social media is typically the most cost-effective channel. Post mouthwatering images of your dishes, share holiday-themed content, and create short promo videos. Low-tech solutions like eye-catching posters and holiday-themed packaging inserts can also boost awareness.
What if customers leave negative reviews?
Respond quickly and politely. Apologize and offer a plan to make it right. This public-facing gesture shows you care about every customer’s experience. Learning from the feedback helps prevent similar issues in the future.
Any tips for preparing my kitchen for more volume?
Yes. Ensure ingredients are well-stocked and labeled, speed up your mise en place for faster assembly, and identify bottlenecks in cooking or packaging. You could also limit or schedule complex orders during peak times.
December’s takeout boom is not just a passing phenomenon—it’s often a key driver of year-end profitability. By fine-tuning your menu, staffing correctly, modernizing your payment process, and ensuring top-notch packaging, you’re putting your restaurant in an excellent position to delight your customers and boost holiday revenues. If executed well, this surge can turn first-time customers into loyal regulars who keep coming back—well after the decorations come down.
