When it comes to holiday kitchen prep, United Trimen Account Manager Etienne Garceau suggests starting now. “September and October are when you should be preparing, not in December when the rush is already upon you.” Etienne brings more than your average restaurant experience to the table; he previously spent time at two-Michelin-starred (previously three stars, held for over a decade) Alinea. In total, he spent 15 years as a chef and has plenty of experience behind the stove in school cafeterias and other restaurants. That, combined with the past three years at United Trimen, gives Etienne first-hand advice for any establishment wanting to get a head start on the holiday rush.
Read on for Etienne’s advice on surviving the “most wonderful time of the year.”
Supply Chain Challenges
Etienne shared another reason to start your supply list early: transportation delays. “Take an inventory of your smallwares and tabletop items now so you can plan an order with time to spare. Tariffs can cause issues, or there may be added delays depending on where the items are coming from. Border delays or extra paperwork processing can both slow down transport.”
Talk with a United Trimen team member today for up-to-date lead times and advice on getting your most in-demand items ASAP.
Busy-Time Breakage
He emphasized the importance of backstocking items you might use more of — and potentially break — during busy times. “If you’re hosting large groups or banquets during the holiday season, it’s wise to anticipate an increased breakage rate in those big turnovers.” Think glassware, plates, ceramic sauce cups, gravy boats; items that might not survive a tumble during busy service or time-crunched table clearing.
Not sure where to start? A thorough inventory and conversation with seasoned staff members can help identify any gaps.
Cheers to Specialty Cocktails
Beyond featuring standard seasonal fare, Etienne noted that updated menu items aren’t typical during the hectic holiday season; restaurants are often too busy juggling extra diners to accommodate new dishes. One exception? Specialty drink menus. “New cocktails are really popular during the winter months: hot toddies, eggnog, that sort of thing. But they won’t have the same impact unless the serving glass is just right.”
Etienne advised that United Trimen specialists can help operators find the appropriate glassware for any beverage type.
Jingle All The Way Into a Successful Holiday
Although there may be a lot to do between now and the first of many winter festivities, taking the first step toward prep is a win in itself. Start by finalizing your cocktail menu or confirming group table settings, then take on bigger tasks like a full inventory.
Feeling daunted by a flurry of tasks? United Trimen specialists can help you make a list and check it twice.
Contact us at sales@unitedtrimen.com or call 800-461-0000.
