News > Business

Plan and innovate to make Christmas profitable, hospitality industry told

1 commentBy Emma Eversham , 21-Sep-2011

Related topics: Business, Restaurants, Hotels, Pubs & Bars

Hospitality operators should make a proper Christmas plan, mix innovative ideas with tradition and market their offering as early as possible to make this festive season profitable, according to Kerry Foods.

Christmas could be profitable with the right planning, says Kerry Foods

Christmas could be profitable with the right planning, says Kerry Foods

With Christmas Day just over 13 weeks away and the festive season starting several weeks before that, restaurants, hotels and pubs will need to make a proper plan and promptly if they want to make the most of the traditionally busy period.

Last December, sales at many restaurants and pubs were worse than expected as heavy snowfall around the country and lack of cash kept customers at home ,

Although the economy remains shaky, Kerry Foods development chefs Gerard Murphy and Adrian Coulter believe operators could drive sales by having the right plan in place and recommend asking a host of questions about your business and its expectations for the Christmas period, even if some may seem obvious.

"Apart from feeling organised, there are other benefits to getting everything ready in advance," they said. "Many wholesalers and distributors offer price incentives for buying core Christmas produce as early as possible – so if your menus are in place, so don’t be afraid to stock up early and make the most of the deals available, to further drive your menu profitability."

Once you have a plan, the pair also recommend mixing innovation with tradition, advertising your offer in as many places as possible, highlighting provenance of ingredients on menus and making the most of core ingredients.

To read their FIVE TOP TIPS for boosting Christmas profit, download the Kerry Foods paper here .

1 comment (Comments are now closed)

Good Advice

As a wholesaler getting your orders in early ensures you get the best choice and availability of stock.

Report abuse

Posted by Dan
04 October 2011 | 00h02

BigHighlights

Arie van der Spek: Pearls of Wisdom

Arie van der Spek: Pearls of Wisdom

After a long career in the hotel industry, which included a stint with IHG as a chief...

#SocialRestaurant: How to use Twitter effectively

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across the UK have...

Business Profile: Kimchee

Business Profile: Kimchee

After the phenomenal success of Holborn’s Kimchee restaurant, Wasabi owner Dong Hyun Kim is bringing Korean food to...

World's 50 Best Restaurants 2013: El Celler de Can Roca video interview

World's 50 Best Restaurants 2013: El Celler de Can Roca video interview

Joan Roca, the co-founder and head chef of El Celler de Can Roca, has told BigHospitality he...

David Connell: Career Profile

David Connell: Career Profile

David Connell is a prime example of good old-fashioned hard work paying off. Having worked at various...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition