There are six weeks across November and December that can make or break your year. For most many hospitality operators, a strong Christmas trading period, and a strong Summer) is what helps you through the quieter months.
The window to maximise this opportunity is now. From securing those last-minute work function bookings, to ensuring your team can deliver under pressure, every action you take this week will compound through December.
This isn’t just about surviving the rush—it’s about banking revenue that carries you into 2026. Finishing January in a strong position will mean executing on three things: filling every available seat possible, running tight operations, and keeping your team intact through the busyness pressure.
6-Week Action Plan
Part 1: Weeks 1 – 3
WEEK 1: CAPTURING LAST-MINUTE REVENUE (mid November)
There are still work functions and group bookings up for grabs. This week is about focusing on filling your remaining availability.
Marketing & Sales push
- Have you contacted those that have made group bookings before, particularly those corporate clients who have held their staff do’s with you in the past? Don’t wait for them to come to you
- Push function packages hard on social media with “limited availability” messaging
- Email your database promoting private dining/function spaces for November/December
- Update your Google Business Profile with Christmas trading hours and special menus
- Create urgency: “Book by [date] to secure your preferred date”
- Promote gift vouchers as early Christmas gifts (pure cash flow, no immediate cost). Contact everyone that has purchased one before
- Ensure your phone and email responses are fast—every hour of delay costs bookings
Staffing foundation
- If you still need to build your Summer team, advertise for seasonal staff immediately (students are finishing exams now). The Association’s Facebook job boards are a great connection point for employers and employees
- Contact your casuals/fixed term employees from previous years to secure their availability – seek advice from the RA Helpline to to make sure you are managing these employment relationships correctly
- Calculate your staffing needs for peak weeks (don’t underestimate)
- Send out an annual leave request deadline to permanent staff
- Get employment agreements sorted for new seasonal hires – the Association has fixed term agreement templates you can access here
Quick Wins
- If you haven’t already, communicate to your customers your Christmas/New Year trading hours
- Set deposit policies for your group bookings (to protect yourself from no-shows)
- Review your cancellation terms—peak period requires stricter policies
WEEK 2: OPERATIONS READY (mid-end November)
Functions and busy service will usually be ramping up this week.
Equipment & capacity check
- Re-test all refrigeration under load—it’s only getting hotter
- Do your coffee machines need attention? (breakdowns during peak = disaster)
- Audit glassware and crockery—order replacements asap
- Test POS system under stress; know your backup plan and who to contact if anything goes wrong
- Ensure air conditioning has been serviced (for staff and customers)
Stock planning
- Identify your high-volume items and ensure suppliers can meet demand
- Place orders for long-lead specialty items (particular wines, premium ingredients)
- Confirm supplier delivery schedules through Christmas/New Year closedown period if you’ll be open
- Have backup supplier contacts for critical items
- Negotiate payment terms if cash flow will be tight
Staffing progress
- Finalize and communicate leave approvals to permanent team
- Start building detailed rosters through to early January
Restaurant Association vouchers
- Contact RA on 09 638 8403 asap if you’re having any problems with redeeming vouchers / gift cards
- Brief your team on the redemption processes—to avoid confusion during busy service. All you need to know is here.
- Note: the Restaurant Association will be taking an annual closedown from 20 Dec – 5 Jan, so sort any questions asap
WEEK 3: TRAIN HARD, EXECUTE (end November – early December)
Functions are in full swing. Your team needs to be sharp, and your systems need to be tight.
Team training & onboarding (Priority each week)
- Run induction for all new seasonal staff early in the week
- Menu training for FOH—they must know dishes, ingredients, dietary options
- Upselling techniques: drinks, desserts, higher-margin items
- Service standards refresh for all staff (including casuals)
- Cross-train where possible—flexibility is everything when you are busy
- Kitchen staff: ensure prep systems and workflows are clear
- Run a mock service or function if you can fit it in
Function execution
- Confirm function details 7 days out (numbers, dietary requirements, timing)
- Create run sheets for each event with clear responsibilities
- Assign experienced staff to lead functions
- Communicate clearly with clients about final number deadlines
- Have contingency plans for common issues (equipment failure, staff sickness)
Menu optimisation
- Simplify your à la carte menu if it’s too complex for peak volume
- Ensure set menus are streamlined and profitable
- Prep lists should be clear for batch cooking efficiency
- Highlight high-margin items for FOH to push
- Drinks menu: summer cocktails, champagne/prosecco front and centre
The money you make in the next six weeks isn’t just December’s profit—as you know, it’s your buffer for the quieter months. Every extra cover, every upsell, every function you secure now is money in the bank when you need it most. But don’t sacrifice your team or your standards chasing revenue. Find the balance between pushing hard and protecting what matters.
Six weeks. It’s what stands between you and a strong start to 2026…
Questions? Need support? Contact the Restaurant Association Helpline team (0800 737 827) – we’re here to help.