Free digital copy
Get Speciality Food magazine delivered to your inbox FREEGet your free copy
1. Pre-Planning. In order to really reap the benefits of the Christmas season you need to start planning any new products at least six months ahead - it’s not just the recipe that needs finalising in time, but sourcing the correct packaging and labelling takes longer than you think and make sure you have enough time to cost the new product accurately so you’re charging the correct price. Labelling, particularly allergens, can take time too.
2. Staff Training. Before the busy Christmas period begins make sure your staff are trained in all your new products - how to up-sell, flavours and allergen information. In order to motivate our staff, we’re running a competition between our sites for selling the most Christmas puddings and the winning team is going to a local ‘escape room’ venue.
3. Opening Hours. Make the most of the opportunity to extend your opening hours for example during Christmas light switch ons and late night shopping evenings. We have an outside stall on these nights with mulled wine and soup on offer.
4. Early Ordering. Order ingredients that will be in demand in plenty of time so you don’t get affected if they’re in short supply - everyone will be after cranberries and chestnuts so plan ahead so you don’t miss out.
5. Look after your staff. Your business is only as good as your staff so we put on transport for our Christmas party and the business pays for this plus the meal and drink which we do ‘in house’. We also do a big ‘family’ breakfast before we open on Christmas Eve after our massive overnight bake.