Have you ever bought a bottle of champagne to celebrate a special occasion and then remembered when you got home that Uncle Bob broke your only two champagne glasses at last New Year’s Eve party when he fell on the coffee table after tripping on the cat? Well, it happens. You end up drinking your bottle of bubbly from Mason jars, and that is just wrong!
Most restaurateurs hope to just survive the holiday season, and that’s understandable. Many more diners, larger parties, food delivery delays, special holiday recipes, and a host of other pressures make the holidays a challenge. Throw in the staffing issues (no one wants to work during the holidays) and you have a recipe for heartburn. How can a restaurant handle these issues and turn them around to make the holiday season a profitable and pleasant time? Here are a few suggestions..
