Your Christmas and summer menu is one of the easiest things to get right when you plan ahead, and one of the hardest to fix on the fly once the rush is on. Nine weeks out gives you time to test dishes properly, cost them accurately, and train the team before things get busy.
10 weeks until December
Week 2: Build Your Summer Menu
1. Balance festive with practical
A menu that leans too heavily into rich, complex Christmas dishes can slow your kitchen down exactly when you need speed. Aim for a mix: a few standout festive specials that create buzz, alongside dishes that hold up well under summer heat and high volume.
2. Cost every new item properly
Before a new dish goes on the menu, know its food cost percentage. Rising ingredient costs and last-minute substitutions during peak season can quietly erode margin on items that looked profitable when you first costed them in a quieter month.
3. Test and train before you launch
Run new menu items in a quiet service first. Make sure the whole team, not just your best chef, can execute them consistently under pressure. A dish that only one person can make well is a risk once your busiest weeks arrive.
- For Bakeries: this is the time to plan festive ranges and gift packs, since production and packaging often need longer lead times than day-to-day baking.
- For Cafes and Restaurants: build limited-time summer specials that use ingredients you already stock well, rather than introducing entirely new suppliers during your busiest season.
Frequently Asked Questions
Download the Summer Hospitality Checklist