Christmas in Foodservice

Christmas in Foodservice:

Why This Season Is About More Than the Rush

For cafés, restaurants and caterers, Christmas is never just a date on the calendar.

It’s the busiest stretch of the year, the most emotionally charged, and often the point where the cracks start to show — in rosters, cash flow, energy levels and wellbeing. While other industries slow down, foodservice does the opposite. Doors stay open longer, teams work harder, and expectations are higher from every direction.

Christmas matters to our industry because it keeps businesses afloat — but it also tests them.

This season isn’t just about turning tables or filling function rooms. It’s about people. And if there’s one thing this industry has learned the hard way, it’s that you can’t run strong businesses without taking care of the people inside them.

The Pressure Is Real — and It’s Cumulative

For many venues, December can represent 20–30% of annual revenue. Functions, catering orders, end-of-year lunches and group bookings stack up quickly. The upside is obvious — but the pressure underneath it often isn’t talked about.

Staff shortages don’t disappear just because it’s Christmas. In fact, they often get worse. Casual availability drops. Sickness spikes. Visa constraints, fatigue and burnout don’t take a holiday.

At the same time, operators are juggling:

• Higher wage costs

• Increased supplier demand and delivery delays

• Tight margins despite higher turnover

• Customer expectations for flawless service

• Personal commitments that don’t pause because the business is busy

It’s no surprise that December is also one of the most stressful months of the year for foodservice owners and managers.

Christmas Is a Team Sport

One of the strongest things about the foodservice sector has always been its sense of community. Kitchens, cafés and catering teams run on trust, rhythm and shared pressure. When it works, it’s powerful.

Christmas amplifies that.

This is the time of year when teams either pull together — or pull apart.

Clear communication matters more than ever. So does empathy. A tired staff member isn’t being difficult — they’re exhausted. A supplier running late is under the same pressure you are. A customer snapping at the counter may be carrying their own stress into the room.

Taking care of each other during December isn’t about lowering standards. It’s about recognising that everyone is operating closer to their limits.

Looking After Staff Is Looking After the Business

The venues that come through Christmas strongest aren’t always the biggest or the busiest. They’re often the ones that:

• Plan rosters early and realistically

• Avoid overpromising on bookings they can’t staff properly

• Check in with team members, not just about shifts, but about how they’re coping

• Keep meals simple and service systems tight

• Build short breaks into long days where possible

Small things matter.  A staff meal that’s actually nourishing. A manager stepping in to cover a station. A genuine “thank you” at the end of a long service.

Retention doesn’t start in January. It starts in December, when staff decide whether they feel valued or expendable.

Operators Need Care Too — Even If No One Talks About It

Foodservice owners are often the last to admit when they’re running on empty. There’s always another problem to solve, another bill to pay, another decision to make.

But Christmas can be isolating at the top.

Long hours, financial pressure, and the responsibility of keeping people employed weigh heavily — especially in a year where cost pressures haven’t eased, and margins remain tight.

Taking care of yourself doesn’t mean stepping away from the business. It means being honest about limits. It might mean:

• Closing one extra day between Christmas and New Year

• Reducing menu complexity

• Saying no to low-margin work that adds stress without return

• Asking for help — from advisors, peers or industry bodies

There’s no badge for burning out quietly.

Why This Matters Beyond December

How a business treats its people at Christmas is remembered long after the decorations come down.

Staff remember whether they were supported or stretched beyond reason. Customers remember whether the atmosphere felt welcoming or tense. Operators remember whether they finished the year proud or relieved it was over.

Christmas is a pressure test. But it’s also an opportunity to reinforce culture, leadership and values.

The businesses that take care of their teams — and themselves — are the ones best positioned to start the new year with energy rather than exhaustion.

A Season Built on Hospitality

At its core, foodservice is about hospitality. About feeding people, bringing them together, and creating moments that matter — especially at Christmas.

That hospitality shouldn’t stop at the front door.

This season, taking care of each other isn’t a soft idea. It’s a smart one. It’s good for teams, businesses, and the long-term strength of our industry.

From all of us at Restaurant & Catering Australia, we recognise the effort, resilience and commitment it takes to get through this time of year.

Look after your people. Look after yourself. And take a moment to acknowledge what you’ve built — because getting through Christmas in foodservice is no small thing.