The holiday season is the most lucrative time of year for beverage programs. Guests are not just looking for a meal; they are looking for "cheer." They are more willing to splurge on premium spirits, second rounds, and dessert drinks than at any other time of year.

Planning to keep you restaurant open this Christmas? Here's what you need to know.

If you are still running your standard drink menu in December, you are leaving money on the table. A dedicated seasonal menu featuring Christmas cocktails creates urgency, increases check averages, and offers free marketing when guests snap photos of your beautiful creations.

Here are 12 profitable, crowd-pleasing holiday drinks to add to your menu this season to keep spirits, and sales, high.

Also Read: Top 10 Menu Ideas for Cafes to Crush the Holiday Rush

The "Nostalgia" Drivers (Creamy & Sweet)

These drinks appeal to guests looking for comfort. They often replace dessert, allowing you to capture that final $12–$15 add-on at the end of a meal.

1. The Gingerbread Martini

Turn the season’s favorite cookie into a high-margin cocktail.

• The Mix: Vodka, Baileys, and gingerbread syrup.
• The Upsell: Rim the glass with crushed ginger snaps and top with a dollop of whipped cream.
• Why it sells: It sounds like a dessert but drinks like a martini. It’s the perfect "liquid dessert."

2. Peppermint White Russian

A minty twist on "The Dude’s" favorite drink.

• The Mix: Vodka, coffee liqueur, peppermint schnapps, and heavy cream.
• The Presentation: Serve with a mini candy cane hanging off the side.
• Why it sells: It’s visually iconic. The red-and-white candy cane garnish signals "Christmas" immediately to anyone looking around the dining room.

3. House-Made Spiked Eggnog

Store-bought eggnog has a bad reputation, but house-made eggnog is a premium luxury.

• The Mix: Bourbon or dark rum, cream, sugar, eggs, and fresh nutmeg.
• The Twist: Offer a "flight" of eggnogs (e.g., one bourbon, one rum, one tequila-based) to increase ticket size.
• Why it sells: It screams tradition. Marketing it as "made from scratch in-house" justifies a higher price point.

The "Batch-Ready" Profit Makers (Fast & Efficient)

Speed of service is critical during the holiday rush. These holiday drinks can be pre-batched before the shift, allowing your bartenders to pour and serve in seconds.

4. Classic Mulled Wine

The ultimate high-margin winter warmer.

• The Mix: Red wine (use a cost-effective bulk wine), brandy, oranges, cinnamon sticks, cloves, and star anise.
• The Operation: Keep it warm in a slow cooker or urn behind the bar. The smell alone will sell it to guests walking through the door.
• Why it sells: It’s an impulse buy driven by aroma.

5. Cranberry Mule (The "Yule Mule")

A festive spin on the vodka staple that requires zero new training for staff.

• The Mix: Vodka, ginger beer, lime juice, and a splash of unsweetened cranberry juice.
• The Garnish: Fresh rosemary sprig and frozen cranberries.
• Why it sells: Mules are already best-sellers. The color change (red) and the name change make it feel seasonal without scaring off customers who want something familiar.

6. Winter Sangria

A lighter option for lunch crowds or large groups.

• The Mix: Red wine, pomegranate juice, triple sec, and slices of winter citrus (blood oranges, grapefruits) and pears.
• Why it sells: Pitcher sales. This is the perfect drink to suggest to a table of four, instantly boosting the beverage sale by $40–$50 in one command.

The "Instagram" Sparklers (Elegant & Fizzy)

These Christmas cocktails are designed to look beautiful. They are perfect for toasts, celebrations, and social media shares.

7. Pomegranate Rosemary Royale

A sophisticated upgrade to the Kir Royale.

• The Mix: Prosecco or Champagne topped with a splash of pomegranate liqueur.
• The Garnish: A single sprig of rosemary. The bubbles cling to the rosemary needles, looking like a Christmas tree covered in snow.
• Why it sells: It looks high-end but has a low liquor cost (mostly sparkling wine).

8. The "Grinch" Mimosa

A bright green cocktail that is fun and playful.

• The Mix: Sparkling wine mixed with melon liqueur (Midori) or green juice (for a healthier vibe), topped with a red cherry.
• Why it sells: The color is shocking. It stands out on tables and encourages people to ask, "What is that?"

9. Spiced French 75

• The Mix: Gin, lemon juice, Champagne, and a house-made cinnamon-clove syrup instead of simple syrup.
• Why it sells: It transforms a sophisticated classic into a warm, spiced holiday favorite.

The "Cold Night" Warmers (Hot Drinks)

If your restaurant is in a cold climate, these are mandatory.

10. Hot Buttered Rum

• The Mix: Dark rum, boiling water, and a "batter" of butter, brown sugar, and spices.
• The Secret: Make the butter batter in bulk. All the bartender has to do is add a scoop of batter to rum and water.
• Why it sells: It’s rich, warming, and feels like a hug in a mug.

11. Boozy Mexican Hot Chocolate

• The Mix: Hot chocolate, tequila or mezcal, and a pinch of cayenne pepper.
• The Rim: Cinnamon sugar and chili powder.
• Why it sells: The spicy kick makes it memorable and distinguishes it from a kid’s drink.

12. The Smoked Maple Old Fashioned

For the serious drinker who doesn't want cream or bubbles.

• The Mix: Bourbon, maple syrup (instead of sugar), walnut bitters, and a smoked glass presentation.
• Why it sells: It’s theatrical. If you smoke the glass at the table or bar, the visual performance justifies a premium price (e.g., $18+).

Quick Tips for Launching Your Holiday Menu

1. Print a Separate Insert: Don't bury these Christmas cocktails in your main menu. evocative descriptions on a small card clipped to the menu work best.
2. Mocktail Options: Ensure at least two of these (like the Mule or the Hot Chocolate) have a "zero-proof" version available. Non-drinkers want to feel festive, too.
3. Use What You Have: You don’t need to buy 20 new spirits. Most of these rely on syrups (gingerbread, cinnamon, peppermint) which are cheap to make or buy, rather than expensive new liquors.

By introducing these holiday drinks, you aren't just selling alcohol; you are selling the holiday spirit. Cheers to a profitable December!

Ready to launch your holiday menu? Ensure your operations are smooth and your inventory is accurate this season with OneHubPOS. Book a free demo today to see how our software helps you manage the holiday rush with ease.

Every year, as the calendar turns to December, restaurateurs face the same high-stakes dilemma: Should we keep the lights on for Christmas Eve and Christmas Day?

It is a decision that pits potential profit against employee morale, and operational headaches against brand loyalty. For years, this choice was driven by gut feeling or tradition. But today, we have data, real numbers on consumer spending, staffing trends, and market demand, that can turn this emotional debate into a calculated business decision.

Below, we break down the statistics to help you decide if your restaurant should be serving holiday feasts or taking a well-deserved winter’s nap.

See Also: Top 10 Holiday Menu Ideas for Cafes to Crush to Holiday Rush

The Case for Opening: The Revenue Opportunity

The narrative that "everyone eats at home on Christmas" is outdated. Recent trends suggest a massive shift in consumer behavior, driven by convenience, changing demographics, and a desire to escape the kitchen.

1. The Demand is Higher Than You Think

The National Restaurant Association has reported startling figures in recent holiday seasons. Their data indicates that roughly 57% to 77% of consumers plan to let restaurants handle their cooking during the holidays, whether through dining in or takeout.

• The "Convenience" Factor: 82% of consumers cite stress reduction as their primary reason for dining out on holidays.
• The "Burnout" Factor: After Thanksgiving, many home cooks are fatigued. By Christmas, the appetite for scrubbing pots and pans plummets, creating a surge in demand for full-service dining.

2. The "Blue Ocean" Advantage

While demand is high, supply is often low. Data from OpenTable suggests that a significant portion of independent restaurants close on Christmas Day.

• Market Share: If 60% of your competitors are closed, the remaining 40% absorb 100% of the dining demand.
• Visibility: Being one of the few options available boosts your SEO and discovery. Queries for "restaurants open on Christmas near me" spike dramatically on December 24th and 25th.

3. Higher Check Averages

Christmas diners are not looking for a quick bite; they are looking for an experience. Data has shown that while overall transaction counts might dip compared to a standard Friday night, the Average Order Value (AOV) often skyrockets—sometimes by 40% or more.

• Why? Holiday diners are less price-sensitive. They order alcohol, appetizers, and desserts. They are there to celebrate, meaning the "per-head" revenue is significantly higher than a typical service.

4. Niche Cuisines Thrive

If your concept falls into specific categories, opening is almost a guaranteed win. Historical data shows that Asian cuisine (particularly Chinese and Indian) and Hotel Restaurants see massive spikes in traffic on Christmas Day.

• The Cultural Staple: For many Jewish families and those who do not celebrate Christmas religiously, dining at a Chinese restaurant is a beloved tradition. If you operate in this niche, closing is leaving significant money on the table.

The Case for Closing: The Operational Reality

Despite the revenue potential, the data also supports a strong argument for closing. It’s not just about being "nice"; it’s about long-term sustainability and labor economics.

1. The "Ghost Town" Risk for General Concepts

While AOV goes up, overall traffic volume can be volatile. Data in past years has shown that for general American dining concepts, sales on Christmas Day can be up to 84% lower than the average December day.

• The Risk: If you are a casual burger joint or a sandwich shop, you may not attract the "celebratory" crowd. You risk paying holiday labor rates for a dining room that sits empty.

2. The Staffing Crisis & Labor Costs

Labor is the single biggest hurdle.

• The Cost of "Yes": To convince staff to work Christmas, you often need to offer double time or significant bonuses. If your labor cost percentage usually sits at 30%, it could easily balloon to 45-50% on Christmas Day.
• The "Great Resignation" Hangover: In a tight labor market, employee retention is gold. Forcing staff to work major holidays is a leading cause of burnout and turnover. The cost of recruiting and training a replacement (often cited as $2,000 - $5,000 per employee) far outweighs the profit from one single day of service.

3. Reputation and Brand Perception

There is a growing consumer sentiment that values businesses that prioritize employee well-being.

• The "Good Guy" Bonus: Announcing that you are "Closed to let our team be with their families" generates positive social media engagement. It builds goodwill that pays dividends in January and February, notoriously slow months where you need local loyalty the most.

Strategic Decision Framework: How to Decide

Don't guess. Use this three-step framework to analyze your specific situation.

Step 1: Analyze Your Location Data

• Urban vs. Suburban: OpenTable data reveals that urban centers maintain about 40% restaurant availability on Christmas, whereas suburban areas drop to 12%.
  
  • If you are in a city center: Open. You have a captive audience of tourists, travelers, and locals.
  • If you are in the suburbs: Close. Your customer base is likely at home with family.

Step 2: Survey Your Staff (The "Veto" Vote)

Before you look at a P&L, look at your roster. Conduct an anonymous survey in October or November.

• Question: "Would you be willing to work Christmas Day for [Insert Incentive: e.g., Double Pay + $50 Bonus]?"
• If less than 60% of your core team says yes, close. Forcing the issue will breed resentment that rots your culture from the inside out.

Step 3: Check Your Historical Data

If you have been open previously, pull your POS reports.

• Look at Labor Cost Percentage for December 25th specifically.
• Did you break even? Did you make a profit?
• Pro Tip: If you only broke even, it wasn't worth it. The operational stress requires a healthy profit margin to justify the day.

If You Do Open: The Playbook for Success

If the data says "Go," do not treat Christmas like a normal Tuesday. You must operationalize differently to ensure profitability and staff happiness.

1. Ticketed Events Only (Or Deposits):
   
   • Use a reservation system like Tock or OpenTable to require a deposit. No-show rates can be erratic on holidays. A $25-$50 per person deposit ensures that if you staff up, the revenue is guaranteed.
2. Prix Fixe Menus are Mandatory:
   
   • Do not run your full à la carte menu. Offer a 3-course set menu.
   • Why? It streamlines kitchen operations, reduces food waste, allows you to run with a smaller back-of-house crew, and guarantees a high check average.
3. Limited Hours:
   
   • Open for a specific window (e.g., 12:00 PM – 6:00 PM). This captures the main demand but allows your staff to get home for a late dinner with their own families.
4. Aggressive Marketing:
   
   • Update your Google Business Profile immediately. The #1 frustration for holiday diners is driving to a restaurant that says "Open" on Google, only to find the doors locked.
   • Promote your "Pre-Order Takeout" heavily. Many families want the food but not the dining room experience. This is high-margin revenue with lower labor costs.

The Verdict

Should you open?

• YES, IF: You are in a high-foot-traffic city, near hotels, offer Asian cuisine, or have a staff that is eager for overtime pay.
• NO, IF: You are a casual concept in the suburbs, your staff is burned out, or your historical data shows slim margins on holidays.

The days of opening "just in case" are over. Use the data, talk to your team, and make the choice that ensures your restaurant — and your people — prosper in the New Year.

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It’s mid-December. The streets are freezing, the shopping malls are chaotic, and your customers are exhausted. They aren't looking for a three-course meal; they are looking for a micro-escape. They want 15 minutes of warmth, a sugar hit, and a reason to smile.

For cafes, the holiday season is the ultimate playing field. While restaurants fight for expensive dinner reservations, cafes thrive on the "Lipstick Effect"—the economic theory that consumers still buy affordable luxuries even when money is tight. A $6.00 Gingerbread Latte is that affordable luxury.

If your menu still looks the same in December as it did in July, you are leaving thousands of dollars on the table. The "Golden Quarter" belongs to the coffee shops that embrace the festive spirit. But throwing a candy cane in a cup isn't enough. You need a strategy that balances speed, aesthetics, and nostalgia.

Here are the top 10 Christmas menu ideas specifically curated for cafes, coffee shops, and bakeries, designed to drive foot traffic and skyrocket your average ticket size.

Interesting Read: Should you keep your restaurant open on Christmas Day and Christmas Eve?

Category 1: Liquid Profits (High-Margin Signature Drinks)

In a cafe, liquids are your financial backbone. Holiday drinks are the easiest way to upsell. They require zero kitchen prep time, just a well-trained barista and the right syrups.

1. The "Snowball" White Hot Chocolate

Classic hot cocoa is fine, but white chocolate feels rarer and more indulgent—perfect for the holidays.

• The Concept: High-quality white chocolate sauce steamed with milk (or oat milk for a creamy vegan option), topped with a mountain of whipped cream, mini marshmallows, and a dusting of edible silver glitter or coconut flakes to mimic snow.
• Why It Wins: It is visually striking. The "all white" aesthetic stands out on Instagram feeds dominated by red and green. It appeals heavily to non-coffee drinkers and children, making your cafe a destination for families shopping nearby.
• Barista Tip: Pre-rim your takeout cups with vanilla frosting and coconut shavings for speed during the rush.

2. The Spiced Maple & Pecan Latte

Move over, Pumpkin Spice. By December, customers are ready for deeper, nuttier flavors.

• The Concept: A double shot of espresso, maple syrup (real maple, not flavored corn syrup, makes a huge marketing difference), and a dash of pecan bitters or syrup. Finish with a sprinkle of roasted pecan crumb on the foam.
• Why It Wins: It feels sophisticated. While gingerbread and peppermint are fun, maple and pecan appeal to the adult palate looking for a "comfort" coffee that isn't sickly sweet. It pairs exceptionally well with pastries, encouraging food attachment.

3. Mulled Apple Cider (The Coffee Alternative)

Not everyone wants caffeine at 4 PM. A warm, fruit-based option is essential for the late-afternoon crowd.

• The Concept: Unfiltered apple juice simmered (or steamed to order via the wand) with cinnamon sticks, star anise, and orange peel. Serve it with a dehydrated apple slice garnish.
• Why It Wins: The aroma. Steaming apple cider releases a scent that fills the entire cafe, acting as olfactory marketing to anyone who walks through the door. It’s also gluten-free and dairy-free by default, making it a safe haven for customers with dietary restrictions.

Category 2: The Pastry Case (Impulse Buys)

Your display cabinet is your silent salesperson. These Christmas menu ideas are designed to be grabbed impulsively while waiting for coffee.

4. The "Mince Pie" Croissant

Fusion pastries are trending globally. This takes a polarizing British classic (the mince pie) and wraps it in a universally loved vessel (the croissant).

• The Concept: A standard butter croissant filled with spiced fruit mincemeat (raisins, currents, nutmeg, cinnamon) and topped with flaked almonds and a dusting of icing sugar.
• Why It Wins: It solves the "dry pastry" problem. The mincemeat keeps the croissant moist from the inside out. It allows you to charge a premium price ($5-$7) for a standard item by adding a low-cost filling.

5. Cranberry & White Chocolate Scones

Scones are a high-margin item with low food costs. Dressing them up for Christmas is a no-brainer.

• The Concept: A fluffy vanilla scone packed with dried cranberries and white chocolate chunks. The key here is the visual contrast—the bright red berries against the white dough.
• Why It Wins: They look festive without artificial coloring. They are durable (they hold up well in the display case all day) and they encourage the purchase of a hot drink to "dunk" them in.

6. Gingerbread "People" Dippers

Cookies are standard, but the shape matters for cafes.

• The Concept: Instead of wide, round cookies, bake long, rectangular gingerbread fingers or tall, thin gingerbread men specifically designed to be dipped into a takeaway coffee cup.
• Why It Wins: It creates a "pairing ritual." You can sell these as a combo deal: "Get a Latte + Dipper for $8." It engages the customer and makes the coffee break feel like an activity.

Category 3: Savory Lunch & Brunch (The midday fuel)

Cafe food needs to be fast. You don't have the luxury of 20-minute ticket times. These ideas utilize ingredients you likely already have, remixed for the season.

7. The "Boxing Day" Toastie (The Ultimate Leftover Sandwich)

This is arguably the most searched-for cafe item in December. If you don't have a version of this, you are losing lunch trade.

• The Concept: Thick-cut sourdough bread, sliced turkey (deli style or roast), a layer of stuffing (sausage or vegetarian), cranberry sauce, and—crucially—brie or camembert. Pressed in the panini press until the cheese is molten.
• Why It Wins: It hits every comfort trigger. It’s savory, sweet, crunchy, and gooey. It’s easy for line cooks to prep in the morning (mise en place) and fire in 3 minutes during service.

8. Roasted Butternut Squash & Sage Soup (Sippable)

Soup is often an afterthought in cafes, but in winter, it’s a primary revenue driver if packaged correctly.

• The Concept: A smooth, creamy roasted squash soup with hints of nutmeg and fried sage. Crucially: Serve this in a coffee cup.
• Why It Wins: "Sippable soup" is a massive trend for busy workers who don't have time to sit with a spoon. It allows customers to walk out with a "lunch latte" (soup) in one hand and a coffee in the other. It’s high margin and can be made in bulk batches that last 2-3 days.

9. Eggnog French Toast (Brunch Special)

If your cafe does plated brunch, this is your December hero dish.

• The Concept: Thick brioche bread soaked in a custard made of eggs, cream, nutmeg, and a splash of rum extract (or real rum if licensed). Top with pomegranate seeds for a pop of color and tartness to cut the richness.
• Why It Wins: It uses stale brioche (reducing waste). It commands a high price point. It smells incredible when cooking.

Category 4: The Gifting Angle (Retail)

Cafes aren't just eateries; they are retail spaces.

10. "Take the Holiday Home" DIY Kits

While not a menu item to eat in, this is a menu item to buy.

• The Concept: Pre-packaged boxes containing 6 of your unbaked frozen cookies, a small tub of icing, and sprinkles. Or, a bag of your house espresso beans paired with a small bottle of the gingerbread syrup you use behind the bar.
• Why It Wins: It solves a problem for your customer ("I need a small gift for a teacher/coworker"). It increases your average transaction value significantly without clogging up your kitchen or seating area.

3 Rules for Executing These Christmas Menu Ideas

Implementing these ideas requires a shift in operations. Here is how to make sure these christmas menu ideas translate into actual profit.

1. The "Limited Time Only" Scarcity

Don't let these items drag on into January. Put a hard stop date on them (e.g., December 26th). Scarcity drives urgency. Use signage that says "Here for the Holidays" or "December Exclusive."

2. Smell Marketing is Real

In a cafe, the nose buys before the eyes.

• If you are baking the gingerbread cookies, bake them at 8:00 AM and 11:30 AM (peak traffic times).
• If you are serving the Mulled Cider, keep a small pot simmering near the POS (Point of Sale) so the scent wafts toward customers as they order.

3. Speed of Service Engineering

A complex menu item that slows down your coffee line will kill your morning rush.

• Syrups: Batch mix your spices into the syrups in the morning, so the barista isn't measuring cinnamon powder for every single latte.
• Toasties: Pre-assemble all sandwiches before 11:00 AM. The lunch rush should only involve placing items in the press, not slicing cheese.

Conclusion: Making the Season Bright (and Profitable)

The difference between a good December and a record-breaking December often comes down to your menu. Customers are emotionally ready to spend; they just need an excuse.

By adopting these Christmas menu ideas, you are giving them that excuse. You are transforming your cafe from a place to get caffeine into a destination for holiday cheer. Whether it’s the comfort of a Brie and Cranberry toastie or the indulgence of a Snowball Hot Chocolate, these items tell your customers that you are celebrating with them.

So, update your chalkboard, train your baristas on the new pours, and get ready to serve up the holidays.