Holiday Catering – Are you ready?

The key to success happens before the event: how to guide your clients.

These 6 simple actions will help you generate winning, profitable sales in line with your resources. Your teams will love them!

Step 1 – Be top of mind with your clients… for the holidays 

Clearly display on your website, Facebook, or Instagram page: holiday catering and menus.

By stating it explicitly, you position yourself for these events and make it easier for search engines to associate you with them – helping current and potential clients find you.

Bonus: if you have testimonials from past clients, share them.

Step 2 – Reassure your clients

Outline the information your clients need for their catering requests. You save them time, demonstrate your efficiency and expertise, and reinforce your reputation as an organised professional.

2025 Holiday Catering Submission Guide:

• Event location
• Preferred service style: plated, buffet, or mixed (e.g., dessert buffet)
• Event date
• Number of guests
• Estimated budget (range) – specify whether drinks are included

Step 3 – Engage your clients

Remind past and current clients that now is the ideal time to get in touch: now is the right time for your customers to contact you. Summer is the last period before the busy start of the new season (which begins in mid-August). 

Highlight that all your holiday menus include gluten-free, nut-free/peanut-free, and vegetarian options – essential for client satisfaction.

Example:
Individual dessert: chocolate molten cake and gluten-free chocolate molten cake.

Step 4 – Prepare “Wow” proposals

This is your core expertise – your comfort zone. Stand out by helping clients understand your offering as if they could taste it.
Emphasize the benefits of your creations in terms of flavour, sustainability, “clean” ingredients, and local sourcing.

A few examples:

• Savoury bites: 3 festive plant-based bites (+ your recipes) served on small square and round tartlet shells – crispy and easy to handle
• Plated service: meat (your recipe) with a crispy, creamy individual Emmental gratin dauphinois
• Individual desserts: Basque cheesecake (5 ingredients, no preservatives or colourings), decorated with premium red berries and Vergers Boiron raspberry coulis
• Individual desserts: Lemon tartlet, fruity and tangy with a crisp crust

Step 5 – Choose your profitability allies

Select high-quality ingredients and culinary aids to protect the integrity of your recipes, especially considering the inevitable delay between preparation and client consumption.
Key factors:

• The three stages of execution: preparation, cooking, assembly
• Waste reduction (e.g., under-packaged trays allowing batch defrosting)
• Adjustment factor (+/- 15%)

Example: Opt for high-quality tartlet shells with moisture-resistant coating for your fillings.

Step 6 – Close the sale

Your holiday menu must be:

• Refined: every detail counts (microgreens, butter-based cooking, fruit origin)
• Innovative: new flavours that stand out yet remain approachable
• Elegant: good food should look beautiful
• Generous: portions that satisfy

Ensure your descriptions of savoury and sweet offerings meet these four criteria. Have your team or partners review them before sending to clients.

If you’re already well into the season, no worries. Pick one of these six easy steps to help you out. You’ll definitely see results.