Holiday party catering for restaurants: a November and December playbook
Holiday parties are the one time of year when offices, teams and families all want to feed a group in the same few weeks. If your restaurant can cater, this is when the demand is loudest. The catch: the people planning these parties decide weeks ahead, and they book whoever is in front of them first.
How much demand is there?
Challenger, Gray & Christmas surveys companies about holiday parties every year. In its December 2024 report, 64% of companies planned a holiday celebration, matching 2023, while 17% planned to spend less on it (Challenger, Gray & Christmas, December 2024). Most companies still celebrate, and many are watching the budget. That favors restaurants with clear per-person packages over expensive event venues.
ezCater's 2026 data shows heavy appetizers are an occasion for 46% of workplace catering orderers and dinner for 59% (Food On Demand, June 2026), which lines up with what holiday parties look like: grazing food, late afternoon or evening.
The timeline
| When | What to do |
|---|---|
| Late October to early November | Build holiday packages. Update your catering page. Start ads and outreach. |
| November | Peak booking window for office parties. Answer every inquiry within an hour. Take deposits to hold dates. |
| Early December | Last-minute and smaller team parties. Push next-day and drop-off packages. |
| Mid to late December | Fulfill. Collect feedback and reorder interest for January events. |
| January | Follow up with every holiday client about Q1 meetings and recurring lunches. |
If you are reading this in November, you are not late. Smaller teams and departments book well into December.
Build holiday packages, not a holiday menu
Give buyers two or three clear options:
- Office party drop-off: heavy appetizers or a buffet for 20 to 50, delivered and labeled. Priced per person.
- Team dinner: a fuller meal with a dessert, for 10 to 30.
- Private event at your restaurant if you have the space: a room or a buyout with a set menu and a minimum spend. See restaurant private events.
Include in every package: headcount range, per-person price, what is included, dietary options, lead time and deposit. Use our pricing guide to set the numbers.
Who to target
- Office managers and HR teams at companies near you
- Department heads who run their own small team celebration
- Past catering customers from this year
- Regulars who work nearby or host family events
- Local groups: churches, schools, clubs, sports teams
How to reach them
Your own customers first
Table tents, a line on every receipt and takeout bag, an email or text to your list, a Google Business Profile post. These are free and reach people who already like your food.
Direct outreach
Email or visit offices within your delivery range with a one-page holiday menu. Mention one specific date range and a deadline to book. Follow the sequence in how to get corporate catering clients.
Meta ads
Run a holiday-specific Leads campaign with a short form that asks the party date, headcount, type of party and budget. Show real food set out for a group, with the occasion stated plainly on the image ("Office holiday party for 30, delivered"). Start in early November and keep it running while you have capacity. Setup details are in catering Facebook ads.
Capacity and operations
Holiday demand clusters on the same Thursdays and Fridays. Plan for it: - Set a cap per day based on kitchen and delivery capacity. Stop taking orders for a date once it is full. - Require deposits to hold dates. See catering deposit policy. - Set a headcount deadline, typically a few days before the event. - Prep lists by date, shared with the kitchen a week out. - Confirm every order 48 hours before by phone or text.
Answer fast, especially in December
During holiday season, planners often ask several restaurants at once and book the first one that gives them a clear answer. In a 2026 study of 807 event inquiries to restaurants and venues, only 13% got a human reply within an hour (Hermetic AI, 2026). Call back within the hour and you are already ahead. Scripts are in how to respond to catering inquiries.
Turn holiday clients into year-round clients
Every holiday party customer is a workplace that buys food. In January, call each one: - Thank them and ask for honest feedback. - Ask what meetings, trainings or celebrations they have in Q1. - Offer a recurring lunch slot.
Common questions
When should a restaurant start promoting holiday catering?
By early November. Many office parties are booked weeks ahead, and smaller team parties keep booking into December.
What should a holiday catering package include?
Headcount range, per-person price, what is included (food, serving tools, plates), dietary options, delivery or pickup, lead time and deposit terms.
How do I avoid overbooking during the holidays?
Set a daily capacity cap, require deposits to hold dates and set a final headcount deadline.
Should I raise prices for holiday catering?
Holiday packages often carry a different menu and more service, which can justify a different price. Make sure the per-person price is clear and compare it to what buyers in your area pay.
Want more holiday party inquiries this season?
ModernClicks runs catering-focused Meta ads for independent restaurants, including holiday party campaigns, with a short form for date, headcount, event type and budget and every inquiry sent to your pipeline with an instant alert. Book a call and we will look at your capacity and area.
Want more catering inquiries?
ModernClicks runs catering-focused Meta ads for independent restaurants and sends every inquiry, with date, headcount, event type and budget, to your own pipeline with an instant alert.
Book a call