Holiday inventory prep isn’t about restocking everything at once. It’s about knowing what runs out first once volume climbs, and ordering ahead of that curve instead of behind it.
1. Build Your Holiday Inventory List by Category
Review inventory by area rather than trying to restock the entire operation at once. Check dry storage, disposables, takeout packaging, tabletop, bar and beverage service, catering supplies, and cleaning products separately. Use last year’s holiday usage, upcoming reservations, and scheduled catering orders to identify which items are most likely to run low.
2. Review Vendor Lead Times Before Ordering
Popular disposable takeout supplies, catering items, and other high-use products can become harder to replenish as holiday demand increases. Review normal vendor lead times and order critical items earlier than usual when upcoming reservations, events, or catering orders indicate higher demand.
3. Check Catering and Buffet Supplies
Holiday parties and catered events can increase demand for chafing fuel, food pans, serving utensils, and other buffet supplies. Check what is already in storage, confirm that you have enough for scheduled events, and replenish frequently used chafer supplies and accessories before holiday bookings begin to overlap.
4. Adjust Par Levels for Fast-Moving Disposables
Takeout containers, napkins, disposable tableware, and similar supplies can move much faster during busy holiday weeks. Compare normal weekly usage with last year’s holiday demand and this season’s expected order volume, then adjust par levels and reorder points so frequently used items are replenished before they run low.
5. Prepare the Bar and Beverage Station
Holiday parties and larger group reservations can put extra pressure on bar and beverage service. Check glassware, bar tools, garnish containers, pitchers, and other frequently used service pieces, and make sure there are enough on hand for peak periods and additional service stations.
6. Keep Backup Smallwares Ready
Busy holiday service often means more prep stations, more staff, and more utensils in use at the same time. Check quantities of tongs, ladles, serving spoons, and other frequently used kitchen utensils, and replace missing or damaged pieces before peak service begins.
7. Prepare for Higher Hot Beverage Demand
Holiday breakfasts, brunches, catered events, and group functions can increase coffee and hot beverage demand. Make sure you have enough cups, servers, airpots, and other beverage essentials on hand, and consider additional coffee urns if you need greater capacity for large groups or extended service.
8. Restock Cleaning and Sanitation Supplies
Higher guest counts and increased food preparation can mean heavier use of cleaning chemicals, sanitizing products, and other cleaning and janitorial supplies. Review current stock before the holiday rush and reorder high-use products based on expected volume and normal replenishment times.
A little advance planning can help reduce last-minute orders, avoid preventable shortages, and keep busy holiday service moving smoothly. Review what you used last year, account for this season’s bookings, and stock the items your operation is most likely to need.