Canada Thanksgiving catering can drive strong family-order revenue. The biggest risk is underpricing side dishes, packaging, and labor. This guide helps you build holiday turkey packages that stay profitable.
At a Glance
- Use guest-count package tiers
- Separate premium sides as paid upgrades
- Allocate labor for carving and assembly time
- Set clear pickup and late-change rules
Why Holiday Trays Get Underpriced
- Treating side dishes as low-impact extras
- No limit on substitution requests
- Underestimated packaging for hot and cold mix
- Weak deposit and cancellation policy
Thanksgiving Package Formula
Turkey package price = (Protein + Sides + Packaging + Labor + Holiday waste buffer) / Target food cost %Example: 8-Person Turkey Dinner Package (Example Numbers)
- Turkey and gravy: CAD 128
- Sides and desserts: CAD 92
- Packaging and labels: CAD 26
- Labor and assembly: CAD 74
- Holiday waste buffer: CAD 20
- Total cost: CAD 340
Target food cost: 34%
CAD 340 / 0.34 = CAD 1,000A final package range around CAD 980 to CAD 1,050 is usually safer than a headline price built only from turkey cost.
Simple Holiday Operating Rules
- Offer two fixed side sets only
- Lock order edits after cutoff date
- Collect deposits at booking confirmation
- Add clear reheating and holding instructions
Local Data Check (Canada)
- Government of Canada Statutory Holidays
- Statistics Canada Consumer Price Index
- Statistics Canada Labour Data
Holiday demand is powerful when your package math includes every real cost line. KitchenCost helps you set turkey package tiers with fewer pricing surprises.