Thanksgiving is one of the busiest and most profitable times of the year for restaurants, caterers, and institutional kitchens.
Between bulk orders, special menus, and tight schedules, it takes more than great food to keep everything running smoothly.
Continue reading Your Game Plan for a Stress-Free Thanksgiving Week
Adding a seasonal dessert can do more than sweeten your menu, it can boost profits, attract new customers, and keep regulars coming back for something fresh.
But before you start baking pumpkin pies or peppermint brownies, it’s worth asking: Is a seasonal dessert right for your operation?
Continue reading Should You Add a Holiday Dessert This Season?
When diners start reaching for sweaters, your menu should do the same—offer warmth. Fall is the season when comfort food shines, and for restaurants and caterers, that means hearty dishes that bring people together and boost sales.
Holiday shopping kicks into high gear earlier each year—and gift cards continue to top the list of go-to presents. If you want to capture that demand, now’s the time to build your strategy.
Shoppers are already planning. By November, many customers have chosen where they’ll buy gift cards. If you’re not visible now, you risk losing those sales to competitors.
But gift cards aren’t just seasonal revenue. They create long-term value for your business:
Feature them on your homepage, near the register, and in emails. Convenience drives sales.
Did you know that Lions Deal also sells gift cards? Check it out here.
Digital, physical, reloadable—variety makes it simple for customers to choose what fits their needs.
Consider limited-time bonuses: “Buy a $50 card, get $10 free.” Small incentives can drive big volume.
Gift cards aren’t just seasonal revenue—they bring customers back in January when redemptions happen. That means more traffic, more upsells, and a stronger start to the new year.
Thanksgiving is one of the busiest dining holidays of the year. Tables fill fast, large parties book early, and if you’re not ready, you’ll feel the crunch. Here’s how to stay ahead:
Continue reading 5 Ways to Get Ahead of Thanksgiving Reservations
Halloween isn’t just for kids—it’s one of the best times of the year for restaurants to attract new guests, boost sales, and create buzz. With the right promotions, your place can be the go-to spot for spooky fun and tasty food. Here are some creative ways to fill your tables this Halloween season:
Nothing draws a crowd like prizes. Invite guests to come in costume and offer rewards like free appetizers, gift cards, or a “Dinner for Two” for the best-dressed. Bonus tip: create categories (scariest, funniest, most original) to keep it fun for all ages.
Limited-time items are always a win. Think “Witch’s Brew” cocktails, pumpkin-inspired appetizers, or desserts with candy toppings. Rename menu favorites with Halloween twists (ex: “Bloody Mary’s Revenge,” “Monster Burgers”). Seasonal, fun menu names alone can generate social media buzz.
Host an early-evening event where kids in costume get free treats while parents enjoy dinner specials. A safe, fun environment can make your restaurant the family stop of the night.
Encourage adults to celebrate with discounted themed cocktails or draft specials during happy hour. Pair drinks with small plates to keep people ordering longer.
Team up with nearby costume shops, haunted houses, or pumpkin patches. Offer cross-promotions like “show your ticket and get 10% off” to reach new customers already in the Halloween spirit.
Create a “Fright Night” photo challenge. Ask diners to post their costumes or Halloween-inspired food pics from your restaurant with a hashtag. Pick winners for prizes—it spreads your brand and encourages repeat visits.
Go all in with cobwebs, jack-o’-lanterns, and mood lighting. Themed decorations not only set the vibe but also make your restaurant photo-worthy, which drives organic social sharing.
The magic of Halloween is in its short season. Make your promotions time-sensitive so guests feel the urgency to visit before it’s over.
By combining festive food, engaging contests, and a dash of spooky fun, your restaurant can turn Halloween into one of the busiest and most profitable nights of the year.
The fourth quarter isn’t just about the holidays—it’s your last, best chance to hit revenue goals, clear inventory, and close the year strong.
Here’s how to prepare your kitchen, staff, and menu for a profitable Q4:
Now’s the time to analyze your top-selling menu items, catering packages, and promos from Q4 last year. Look at what sold fast, what created bottlenecks, and what your team handled with ease. Use this to streamline your menu and focus on your high-margin winners.
Avoid mid-season backorders or equipment breakdowns. Audit your kitchen tools, servingware, and small appliances. Replace worn-out items and stock up on catering disposables, buffet gear, and cleaning supplies now—before demand peaks.
From holiday desserts to Thanksgiving trays, fall and winter are your chance to create crave-worthy, limited-time menus. Think comfort food with flair—plus drinks and desserts your customers can’t make at home.
Whether it’s temporary help for catering orders or cross-training team members to handle a rush, Q4 success starts with smart staffing. Start onboarding now to avoid scrambling in November.
Set up early-bird deals for Thanksgiving and holiday catering. Offer limited-time pricing or free delivery to lock in bulk orders ahead of the rush.
To-go orders, delivery, and catering will skyrocket—make sure your packaging holds up. Stock up on insulated carriers, sturdy containers, and foil pans that travel well and look good.
Have discontinued items, off-season gear, or overstock? Use Q4 to run a flash sale or create bundles. Clear space for 2025 while encouraging large orders.
Planning now means fewer surprises later. Review your data, prep your team, and stock up so you can focus on delivering great food and great service—without the last-minute stress.
Christmas is in the air and the New Year is fast approaching. Normally, the holiday catering season would be in full swing. From family gatherings to workplace holiday parties and other festive occasions marking the end of the old and the beginning of the new, this season has normally been a boon for foodservice providers and for the catering industry. The advent of COVID-19, however, has put a damper on the festivities and a new spin on what is considered ‘normal.’ From social distancing protocols and limited guest numbers at live events to virtual gatherings where get-togethers take place online only, you may think a caterer’s job is a thing of the past.
There is good news on the menu, however, for professional catering companies, party organizers, and event planners! Due to the coronavirus, the takeout/ordering-in paradigm is now in full bloom. The public is starting to gather again, albeit in small groups, and they are willing to pay top dollar for their favorite catered holiday meals and desserts.
Continue reading Tips for Catering a Holiday Party During COVID
Attention restaurant owners: If you are looking the latest recipes to add to your menu, think casseroles! The quintessential oven-baked creation is making a comeback, and for good reason. Budget-friendly and family friendly, casseroles can be as rich or as simple as your customers’ palates desire. They are easy to prepare, nutritious, delicious, and are typically made from many of the staples you already have in your pantry. Think cost-effective ingredients such as pasta, rice, flour, canned or frozen vegetables, canned soup, beans, and a choice of meat, cheese, fish, or vegetarian options. Moreover, casseroles make plenty of servings and are easy to freeze and store.
Here’s more good news for restaurateurs: With a trove of tried-and-true casserole recipes available, and with an endless variety of dishes your chefs can concoct on their own, it is no wonder the casserole has become the “go-to” dish for many restaurants these days. Continue reading Casseroles Making a Comeback on Restaurant Menus
Fruitcake season is here, and with it, a golden opportunity for your restaurant to feature far out fruitcakes and attract the masses of holiday consumers to your eatery. While no one knows exactly how the dense, candied, nutty, sweet, and booze-soaked dessert became associated with the Christmas tradition, the fact is that customers wait all year long to indulge in the traditional treat. At the same time, they are ready and eager to sink their teeth into new and updated recipe.
From Fruitcake Classics to Flavorful Twists
Typically eaten by the slice and popularly given away as holiday gifts, new flavorful twists on the age-old dessert include recipes for fruitcake cookies, bars, mini-bites, shortbread, and even fruitcake waffles and donuts! Decadent no matter how they are prepared, let’s learn more about the culinary science and art of making magnificent fruitcakes. To do so, take off your apron, take a load off your feet, and prepare to take a journey into the past as we indulge in some fascinating fruitcake history…
History of Fruitcakes Across the Ages
Did you know that the modern-day fruitcake has been making the global rounds for millennium? Food historians have determined that the placing of cake loaves on the tombs of loved ones was customary as far back as ancient Egypt, over 3,000 years ago (perhaps as nourishment for the afterlife). But it was not until ancient Roman times that the fruitcake became popular and really took off. Touted for its portability and long shelf life – and hence frequently brought to the battlefields by Roman soldiers – the first fruitcakes were made of a pomegranate-pine nut-barley mash that was molded into a ring-shaped dessert.
Similarly, during the Middle Ages, fruited breads were widespread among Crusaders travelling the world and featured the addition of preserved fruits, spices, and honey.
Continue reading Holiday Fruitcakes for Your Restaurant Menu