New Year’s Eve can be your best dinner service of the year. It can also become chaotic if pricing and seating plans are unclear.
Quick Summary
- Build a limited prix fixe menu for speed
- Price with labor premium and event extras included
- Use early and late seating waves
- Set firm deposit and cancellation rules
This guide helps you set a clean NYE prix fixe model with fewer surprises.
NYE Is an Event, Not a Normal Service
Typical NYE differences:
- Longer table occupancy
- Higher labor demand
- More beverage-heavy checks
- Midnight service extras
Your menu price must cover these differences.
NYE Prix Fixe Formula
NYE price = (Course costs + Labor premium + Event overhead + Waste buffer) / Target food cost %A modest labor premium can protect the whole night.
Example: 4-Course NYE Dinner (Example Numbers)
- Food cost per guest: $18.40
- Labor premium per guest: $4.20
- Event overhead per guest: $3.30
- Waste buffer per guest: $1.10
- Total cost per guest: $27.00
Target food cost: 33%
$27.00 / 0.33 = $81.82Round to $82 or $85 depending on market and included extras.
Upsells That Fit NYE
- Sparkling wine pairing
- Premium dessert add-on
- Midnight toast package
- Window-seat premium tier
High-intent guests often accept these when presented clearly.
Local Data Check (US)
Monitor local wage rules and alcohol service regulations before final pricing. Restaurant labor data from BLS can help estimate staffing pressure for year-end nights.
Do This Now
- Create a 4-course limited menu (no substitutions)
- Calculate per-guest food cost
- Add a labor premium ($4-6 per guest for NYE stress)
- Add event overhead (midnight toast, special service)
- Divide total cost by 0.33 to find your menu price at 33% food cost
- Set two seatings (early 6-8 PM, late 9-11 PM) with deposit requirement
A strong NYE menu is simple, timed, and well-priced. KitchenCost helps you test holiday prix fixe pricing before the busiest night of the year.