The Christmas connundrum

Well Xmas and new year are coming up and we have to plan and then publicise what we’re doing over the festive period. For us this is always a bit of a conundrum – what do people expect and what can we do?

In our last business (which was a hotel/restaurant) we were open for Xmas lunch – which some years worked well, but others was a disaster. We would then close the evening and have a bit of Xmas for ourselves. New year is the REALLY stressful one, though. We were too small there,as we are here, to have a band or other kindof entertainment, so is just a meal enough? The bookings we found came in relatively late as people decided last minute what they were doing , which was an added worry , as a half full restaurant doesn’t promise much ambience! We would finish really late, of-course – around 3 or 4 am and that would be without clearing up the party debris! We could only really do that as we refused breakfast to hotel guests and we didn’t do lunch in the Dordogne.

Our first year here we decided not to take the risk of getting it completely wrong and opened for Xmas lunch, closed the evening, with a festive fixed price menu, and closed new years eve. We found that very effective for removing the stress! Not only that, we found new years day lunch worked extremely well. So we did the same thing last year. Stress-free holidays!

So we are following the same pattern this year. The only thing is we are having a LOT of enquiries for New Year. It seems that there is a bit of a market for a Cosy quiet-ish night out with just some good food and wine. A sort of not-a-new-years-party. We’ve had so many enquiries that we are feeling a bit guilty for not working it! The thing is with the next days lunch also being busy I really don’t know if there would be any time for actual sleep between services and I’m really not into that. It shall be something to ponder on for next year.

In the meantime Dave, Myself and Mittens shall eat, drink and make merry. Cheers!


About chefinheels

We own and run a small restaurant in the Pyrenées, South France. Tiffany is in charge of the food and Dave, her husband, does everything else.
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