Never too early for Christmas
2014-08-26 05:30
No sooner has the tan had time to peel until restaurateurs tempts with Jansson and ham.
A well-attended Christmas is important for restaurateurs and means for many the difference between profit and loss.
With four months to go until Christmas feels the idea of stockfish and Rice à la Malta distant for most people. But in the restaurant business, planning for this year’s Christmas dinner going on since long and already in early summer, usually the prices must be set.
When the holiday is over for most starts advertising – and reservations – to take off.
It starts the book very well. Among the larger groups, there are some who are booked since last year, but now it starts to enter reservations even for smaller companies, says Carl Frosterud, restaurant manager at Operakällaren in Stockholm.
As in most restaurants serving Christmas dinner the season starts in late November and lasts until Christmas.
On Christmas Eve, we have our last sitting, says Frosterud.
Among the guests expected many regular customers, especially on the business side.
Christmas buffets are an important source of revenue for the industry, there is no doubt. In round numbers, Christmas buffets turnover of 2.5 billion a year, making December to one of the most important restaurant months.
No comments:
Post a Comment