The holiday season is a busy time for commerce. Food businesses can get in on the buzz by offering holiday catering. Building a menu to appeal to various customer groups, planning out ideas for food presentation and delivery, and getting a head start on food preparation can guarantee success in holiday catering.
Get a Head-Start
Food businesses with experience in catering during the holiday season will have a good idea what their potential customers are looking for, and how many orders they can expect to get. Drafting a holiday menu early on, publicizing it, and starting to prepare basic dish components in advance, can help lower stress that is generally associated with busy times. Pie crust and cookie dough can be assembled and frozen, ingredients can be pre-ordered, and recipes can be perfected, leaving less room for worry right before the holiday.
Draft Mouth-Watering Menus
The types of menus offered will depend on the food business and target audience. While catering companies may choose to offer a few different menu options, from gourmet to family-style, restaurants
Valentine’s Day is another one of those holidays when restaurant employees are working at full swing, while couples celebrate their love. Despite this downside of Valentine’s Day restaurants, Valentine’s actually holds incredible business and profit potential for the venues that do it right. According to the NRA, about 25% of Americans will turn to restaurants for Valentine Day dinner ideas. By making itself a perfect option for romantic restaurant ambiance and Valentine’s food, a restaurant can put itself on the map and open itself to the possibility of great profits on the holiday.
Going With the Theme
The first step to being Valentine’s Day restaurants is to plan out the Valentine’s Day menu and other Valentine Day dinner ideas that will make the venue attractive. Aphrodisiac Valentine’s food should grace most of the dishes on the menu. The presentation and flavors should be elegant and light, to set the mood for the holiday. The restaurant interior should be tweaked to convey a romantic restaurant, by adding subtle touches such as vases of red roses, soft music, and candlelight, which are stereotypical, but effective ways to instantly increase romantic ambience. The crowd that will dine at the venue during the holiday will also have an important part in setting the mood for the rest of the diners.
Choosing Your Crowd
Venues should consider having an adults-only night when coming up with Valentine’s Day ideas. Having a mature crowd will prevent loudness and chaos that kids can bring, which may be positive at times, but not when setting a romantic restaurant atmosphere. Possibly the most important part of planning Valentine’s Day ideas, is making sure that the venue is in people’s minds when they are coming up with Valentine Day dinner ideas. Publicity is the key to being successful Valentine’s Day restaurants. A venue may not be typically considered a romantic
For the stuffing
- 2 red bell peppers, roasted and seeded
- 3 tablespoons olive oil
- 3 teaspoons chopped fresh rosemary
- 1 leek, cut into 1/4" pieces (white part only)
- 2 cloves garlic, minced
- 1 cup chopped fresh parsley
- 30 spinach leaves
- Kosher salt and freshly ground pepper
- 2 1/2-pound flank steak
For the crust
- 1 cup breadcrumbs
- 2 tablespoons corn starch
- 8 medjool dates (pitted)
- 3 tablespoons chopped fresh parsley
- 4 tablespoons fresh grated horseradish
- 4 oz olive oil
- Kosher salt and freshly ground pepper
For the stuffing
Take the bell peppers and place over an open flame until charred. Rotate it until the whole bell pepper is black. Allow the pepper to cool before removing the skin and seeds under running water. Rough chop the pepper into 1/4" chunks.
Preheat the oven to 425°. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Add the bell pepper and cook for another 10 minutes. Remove from the heat, add the rosemary, parsley and season with salt and pepper. Let cool.
Pound the steak until 1/4 inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Arrange the spinach leaves flat on the meat so it covers all the surface space. Place the roasted pepper mix evenly over the meat, leaving a 1-inch border all around. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.
Make the crust: Pit the dates and place in a bowl. Pour hot water over the dates to soften them (2-3 minutes. You don’t want to let it sit too long or it will kill the sweetness. Drain the water and rough chop or macerate the dates with the side of your knife. Mix the breadcrumbs, corn starch, parsley, dates, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until mixed thoroughly. Press the breadcrumb mixture over the top and sides. Tie the steak in four places, and make sure it’s not very tight (but will hold its shape when cooking).
Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 125 degrees for medium-rare, about 40 minutes. Transfer to a cutting board and loosely wrap with foil. After 15 minutes carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.
Thanksgiving is renowned as a holiday to spend with family. Each family has adopted Thanksgiving traditions that tend to stay the same year after year, whether home-cooking, ordering take-out food to avoid stressing about cooking a delicious meal, or dining out in a nice restaurant with a great atmosphere in order to avoid any hassles at home. Working on holidays can be rough, but by taking steps to ensure that both customers and employees are enjoying the holiday as much as possible, businesses can fully benefit from the restaurant holiday and convince those dining out to adopt the venue as their personal Thanksgiving tradition.
Restaurant Thanksgiving for Guests and Employees
One of the hardest parts of owning a restaurant or being a restaurant employee is working on the holidays. For venues offering Thanksgiving dinner, consolation can be had in knowing that the profit margin is extremely promising. However, this benefit affects only a few restaurant employees, such as the waiters and the restaurant owner. To recompense restaurant employees, such as those working in the kitchen, consider offering higher wages for the night and a festive meal with all the traditional holiday foods, after service. Keeping restaurant employees happy will help ensure a positive vibe during the restaurant holiday. On a similar note, taking reservations in advance and refusing walk-ins is the best way to ensure that the restaurant isn’t over-staffed during the holiday, allowing the maximum possible number of restaurant employees to
Thanksgiving is a time for appreciating family, friends, and life in general. Some people choose to take on the task of preparing the festive dinner from scratch, but others turn to restaurants and food businesses for their holiday foods, ordering out or dining in festive venues. This year, Thanksgiving falls out on the second night of Hanukkah for the first time since 1888, giving added holiday menu ideas and options to increase holiday season business. The public is eagerly anticipating the combination of the holidays, renaming it “Thanksgivukkah” and creating products and sample menus that combine the staples of each one. Thinking in advance about holiday menu ideas and ways to make the restaurant holiday successful and appealing to customers, for any holiday, can help businesses ensure they make the most of the holiday season business potential. By jumping on the bandwagon of all the hype around “Thanksgivukkah,” businesses can profit from the doubly exciting holiday(s).
Thanksgiving Restaurant Menu and Ambience
Holiday foods are sure to draw customers’ eyes for Thanksgiving, Hanukkah, and almost every other holiday. However, unless the restaurant ambience is also accounted for, consumers may choose to enjoy their holiday meal elsewhere. For businesses only offering take-out holiday foods, setting up the venue for the holiday is less necessary, but for those concerned with creating a holiday environment, interior design can, and should, be tastefully altered for the holidays. Venues should be careful to stay away from creating a tacky environment, and focus on elegant touches that will work well with the existing restaurant ambience. For example, adding fall-themed floral decorations and centerpieces for the holidays, such as menorahs filled with flowers in orange,
Catering to the Bride and Groom (and Dozens of Other Involved Individuals)
Wedding catering is possibly one of the most exciting, yet stressful, types of event catering. It is an opportunity for chefs to implement their most creative, high-level catering ideas, with an elegance that is rarely matched in most types of event catering. The opportunity to make a major life occasion so much more memorable, for a couple and their guests, is both the icing on the cake and the source of high pressure, for wedding catering. A caterer will have to offer catering ideas to the hosts, but deal with their every whim and desire. Sometimes the bride’s family and the groom’s family will not be able to come to an agreement about the set-up, styles of service, or catering menu, and it is the caterer’s burden to try to appease both parties. How to cater a wedding is no simple matter. Many factors need to be considered in order to plan all facets of the event.
Event Catering, the Whole Package?
The Super Bowl Business
Super Bowl Sunday is America’s 2nd top eating day of the year, ranking right after Thanksgiving. Football food, the custom of a Super Bowl party, and the Super Bowl restaurant options provide promising opportunities for food businesses to profit from Super Bowl Sunday. Any food business with a television is almost guaranteed to have a booming Super Bowl business due to the one in twenty Americans, on average, who will go to a restaurant or bar watch the Super Bowl. Another 48 million people are expected to order takeout for their football food. Businesses should put forethought into making sure they are a great Super Bowl Restaurant option in order to maximize the profit opportunity the event holds.
Football food and Super Bowl Culinary Trends
Beer! Beer! And more Beer can be guaranteed to flow from the taps for a Super Bowl party. It is expected that 1.3 billion bottles of beer will be drunk during the Super Bowl! Snack foods are also a top sell. An estimated 20 million pounds of chips will be eaten! Super Bowl restaurants should offer guacamole, salsa, and other dips to go along with the chips. Another staple is chicken wings, with 1.25 billion wings projected to be eaten! Sandwiches and pizza are also popular favorites. Though food businesses are
The Holiday Cocktails Season
With the holidays around the corner, many will be taking advantage of their vacation days and going out to celebrate the season. For businesses, this means an exponential increase in customer traffic. To get ahead, venues can already think about the drinks menu and how to stock the bar for the best supply of holiday drinks to offer. Soon enough, eggnog, mulled wine buttered rum, candy cane cocktails, and champagne will lead bottles to fly off the shelf.
What to Offer as Holiday Drinks
The wintery holiday season leads people to crave warm drinks that will contrast with the weather. Eggnog, mulled wine, and buttered rum can all be served cold or hot. Since the holidays also bring a craving for nostalgia and spices, these drinks are ideal to offer on any holiday drinks menu. Other holiday cocktails that remind people of the season will include flavors associated with the holidays, such as champagne and candy cane cocktails.
Most people celebrate the New Year with a nice bottle of champagne, or wine. By having wine and champagne readily available this season, and plenty of bar glassware businesses will be prepared
Restaurant marketing presents more challenges – and opportunities – today than ever. Customers are regularly bombarded with choices, discounts, promotions, and deals, making the job of staying competitive a tough one. At the same time, eatery owners have a multitude of outlets for advertising for restaurants. From good old-fashioned word of mouth to email lists through which you can offer personalized coupons, your business will benefit enormously from your awareness of advertising opportunities and your fair, honest implementation of marketing techniques.
Word of Mouth and Social Media Advertising
One of the most productive ways to increase your restaurant’s popularity is through the use of social media and word of mouth. First and foremost, your restaurant should have a website. Include your menu and prices, eye-catching but tasteful design, and all current promotions. This is one place to make room in your budget for a professional. The cost of hiring an expert should pay for itself within a very short amount of time.
Keep your customers coming in all year long with a selection of the best bar drinks, handpicked especially for the year 2012. This year promises to be full of memorable events, and your customers will be sure to remember their visits to your bar once you serve these entertaining theme drinks. The drinks honor noteworthy occasions from the beginning of the year to the end. Serve them with the latest bar tools and restaurant equipment, including shakers, glassware, and wine accessories that you and your clients will love. The top five drinks to serve in 2012 include:
Outstanding Party Drink Recipes
1. Black Dragon
Why stop celebrating New Year’s at the beginning of January when the Chinese New Year festivities don’t even begin until a few weeks later – and last over two weeks? Give your clients a reason to proclaim this Year of the Dragon with a Black Dragon. To make this impressive drink, create layers in a Libbey shot glass. Fill the bottom third of the glass with peppermint schnapps and the middle third with Kahlua. Top it all off with one-third of a shot of scotch. The layers should stay separate, and by the end of the drink the schnapps have a cooling effect on the burning sensation of the scotch layer.
2. Leap Frog
A day that comes only once every four years is reason enough for a party.