Christmas catering demand is strong and concentrated. If pricing is vague, a busy week can still end with weak margins.
Quick Summary
- Price holiday proteins from tested cooked yield
- Set minimum order values and deposit rules early
- Separate premium ingredient surcharges clearly
- Lock delivery windows before peak week
This guide gives you a simple framework for holiday menus that stay profitable.
Holiday Cost Risks to Watch
- Premium protein price swings
- Extra packaging and reheating instructions
- Route delays in peak traffic windows
- Last-minute guest-count changes
Plan these costs before publishing your menu.
Christmas Catering Formula
Holiday order price = (Food + Packaging + Labor + Delivery + Risk buffer) / Target food cost %Risk buffer is especially useful in late December.
Example: 30-Guest Christmas Order (Example Numbers)
- Protein and sides: $460
- Desserts and bread: $110
- Packaging and labels: $62
- Labor and delivery: $190
- Risk buffer: $48
- Total cost: $870
Target food cost: 35%
$870 / 0.35 = $2,485.71Quote around $2,490 to $2,550 depending on service level.
Operational Rules That Save Margin
- Final headcount deadline
- Final payment deadline
- Clear reheating and holding notes
- Delivery window with late-fee terms
Clear rules reduce holiday confusion for both sides.
Local Data Check (US)
USDA and BLS food inflation data can help set seasonal price adjustments. Use December updates to refresh high-risk ingredient lines before final quote windows.
Do This Now
- Test your roast yield: cook a bird and measure cooked weight
- Define your Christmas menu tiers (standard, premium, deluxe)
- Calculate per-guest cost including protein, sides, dessert, packaging
- Add a 5-10% risk buffer for late-December uncertainty
- Divide per-guest cost by 0.35 to find your menu price at 35% food cost
- Set deposit requirement (50%), final headcount deadline, and delivery windows
Christmas catering should be warm for guests and clear for your business. KitchenCost helps you plan holiday menus with confidence.