How do you schedule for holidays and busy seasons?
Forecast and communicate early
Start by reviewing sales data from previous years to predict busy days. Holidays like Thanksgiving, Christmas, and New Year's Eve often see higher demand, but patterns vary by restaurant type and location. Share your expected busy periods with staff at least a month in advance.
Ask employees to submit time-off requests by a firm deadline. Once you have that, build the schedule and post it early—ideally two to three weeks out—so people can plan.
Staffing strategies for peaks
During busy seasons, you may need to hire temporary or seasonal workers. Cross-train existing staff so hosts can bus tables or servers can run food. Offer incentives like holiday pay, shift meals, or bonuses to encourage people to work undesirable shifts.
Consider adjusting your service model during peaks: simplify the menu, use call-ahead seating, or add a dedicated takeout station to reduce pressure on the dining room.
- Set blackout dates when no time-off requests are approved.
- Hire seasonal staff 2–4 weeks before the rush.
- Cross-train employees to fill multiple roles.
- Offer premium pay or perks for holiday shifts.
- Schedule a mix of opening, mid, and closing shifts to cover all hours.
Common mistakes
- Waiting until the last minute to ask for availability, leading to gaps in coverage.
- Assuming all holidays are equally busy—some may be slow, so check your own data.
- Overhiring for a short peak and then having to cut hours, which hurts morale.
