January hits hard and fast — especially for venues unprepared for the tourism wave. In Part 16 of the Holiday Gear-Up Series, discover the seven essential steps to mastering the New Year’s Rush, including summer menu tweaks, staff training for tourist traffic, ordering adjustments, January specials, and the marketing push that drives huge post-Christmas walk-ins.

Most Christmas specials flop — they’re overcomplicated, low-margin, and slow your kitchen to a crawl when you need speed the most. In Part 14 of the Holiday Gear-Up Series, discover the festive menu items customers actually buy, the drinks and desserts that skyrocket margins, and the Bam Bam rules for building holiday specials that sell fast without wrecking your workflow.

Christmas Week (Dec 20–26) is the most intense, emotional, and profitable stretch of the entire hospitality calendar — and most venues walk into it unprepared. In Part 15 of the Holiday Gear-Up Series, discover the step-by-step operational plan, staff strategies, customer scripts, and menu adjustments that will help your venue survive and thrive through the busiest week of the year.