For restaurants, hotels, contract caterers, pubs, cafés, and event venues, December isn’t a quiet wind-down. It’s the busiest, most intense period of the year — long shifts, high volumes, festive menus, large bookings, and little room for error.
With the pressure rising in every kitchen, small oversights can quickly snowball into bigger problems. So here are some practical, supportive tips to help hospitality teams stay organised, safe, and stress-free throughout the festive rush.
1. Keep Your Walk-in Organised (It Will Save You Hours)
During peak season, deliveries come thick and fast, and space becomes tight.
A well-organised fridge or freezer helps your team:
- Avoid wasting time searching for items
- Reduce the number of door-openings
- Maintain stable internal temperatures
- Prevent cross-contamination
- Reduce stock loss
A 2-minute tidy at the start of each day can save a LOT of time later.
2. Don’t Overfill Refrigerators and Freezers
It’s tempting to squeeze “just a bit more” into every unit at Christmas — but overpacking can block airflow, making temperature control unreliable.
If possible:
- Spread high-volume items across multiple units
- Keep gaps between items to allow circulation
- Use shelving smartly to maximise efficiency
- A fridge that can’t breathe can’t keep food safe.
3. Train Temporary or Seasonal Staff Early
Seasonal hires are often essential — but they can also be a risk if rushed into service without guidance.
A quick briefing helps avoid common issues:
- Correct storage locations
- Understanding raw vs ready-to-eat separation
- Proper cooling, reheating, and hot holding rules
- The importance of closing fridge/freezer doors fully
A 10–15 minute induction can prevent a week’s worth of mistakes.
4. Watch Out for Temperature Spikes
Festive kitchens run hotter and busier:
- Ovens open constantly
- Hot food moves rapidly
- Teams work in tighter spaces
This often causes refrigeration units to work overtime, especially when doors are opened dozens of times per hour.
Keeping an eye on temperatures — especially during service peaks — can prevent a costly stock loss.
5. Label Everything — Especially During High Pressure
With multiple menus, specials, and festive prep, proper labelling becomes even more important.
Clear labels help your team:
- Avoid waste
- Maintain organisation
- Prevent date mix-ups
- Reduce cross-contamination
The festive period multiplies the number of moving parts. Labelling makes everything smoother.
6. Plan Deliveries Wisely
If possible, schedule larger deliveries:
- Outside of peak service hours
- When there’s enough space in fridges/freezers
- With one person dedicated to receiving and storing efficiently
This reduces disruption, keeps stock organised, and avoids the classic issue of “delivery items blocking the kitchen.”
7. Keep Staff Well-Fed, Hydrated & Supported
It sounds small, but it makes a huge difference.
December shifts are long, intense, and physically exhausting. Offering:
- Water breaks
- A quick staff meal
- Rotation during quieter moments
…can massively boost morale and performance. Happy teams make smoother services.
8. Hold a 3-Minute Team Brief at the Start of Each Day
It doesn’t need to be formal — even a quick chat helps everyone stay aligned.
Good topics:
- Bookings and expected volume
- Menu changes or 86’d items
- Any known issues with equipment
- Who’s leading certain areas
- A short reminder of safety priorities
- Briefings create calm in the chaos.
Final Thoughts
The festive season pushes every hospitality team to its limits — but a few small habits can make the biggest difference.
Staying organised, communicating well, and keeping control of your chilled storage can transform a stressful December into a smooth, enjoyable (and profitable) one.
