The festive season is fast-paced and the lead up to Christmas Day is hard work in the restaurant industry, but it doesn’t all stop after the 25th December.
Is Boxing Day a hard day to get bookings and how do you let customers know about what you’re doing?
We are lucky to have a good number of regulars who live in the area so we can spread the word through them in the weeks before Christmas. It might sound like something from a manual but word of mouth is still the best marketing tool for an establishment such ourselves. We also use our M newsletter, a very useful tool to communicate with guests that have dined before. And of course, social media is a huge asset, especially to get last minute bookings.
How do you prepare the Boxing Day menu?
We offer our a la carte menu but we have a roast-like main course as a special dish of the day. We also have a very Christmassy set menu with fowl, turkey, pheasant and all the appropriate spices.
How do you staff the restaurant on Boxing Day?
We rotate the staff so they either get Christmas or Boxing day off, but we also try our best to create a more Christmassy atmosphere at work – managers spread the love among the staff even more than usual during the festivities. There are always plenty of treats for them before and after the shift.
Do you have any tips for keeping staff happy and engaged after the rush of the build up to Christmas Day and the big day itself?
A good amount of good quality, warming, staff food from Chef Mike twice a day (rumour has it he’ll make his family recipe Christmas pudding for all the staff too). And plenty of chocolate at the pre-shift briefing!