• Prep-ahead dishes: Choose recipes that can be partially or fully prepared in advance
• Shared ingredients: Design dishes that use overlapping ingredients to reduce waste and simplify ordering
• Signature festive items: Offer 2-3 standout Christmas specials rather than overhauling your entire menu
• Dietary requirements: Ensure you have clear vegetarian, vegan, and allergen-free options ready

Pro tip: Test your Christmas menu during a quieter service in November to iron out any timing or execution issues.

Stock Up and Organise Your Inventory

Running out of key ingredients during peak service is a nightmare scenario. Avoid it by:

• Ordering early: Place orders for non-perishables and frozen items well in advance
• Building buffer stock: Keep extra supplies of high-demand items like turkey, potatoes, and cream
• Organising storage: Label everything clearly with dates and contents. Use a first-in, first-out (FIFO) system
• Daily stock checks: Assign someone to monitor inventory levels and flag shortages immediately

Maximise Your Prep Time

The more you can prepare in advance, the smoother your service will run. Create a detailed prep schedule that includes:

• Week before: Prepare stocks, sauces, and pastry items that freeze well
• Two days before: Prep vegetables, marinate proteins, and portion desserts
• Day before: Final mise en place, setting up stations, and briefing the team
• Morning of service: Last-minute garnishes and quality checks

Delegate effectively: Assign specific prep tasks to team members based on their strengths and experience levels.

Optimise Your Kitchen with the Right Tools and Equipment

Time is precious during Christmas service, and every second counts. This is where the right tools can make all the difference. One often-overlooked efficiency booster is using Wrapmaster dispensers for your cling film, foil, and parchment. Everyone knows that cling film and foil rolls can be fiddly, unsafe and frustrating to use during busy service. Cut out these well-known frustrations as Wrapmaster dispensers provide:

• A precise cut every time: Cut exactly what you need every time, pull and cut film, foil or parchment with a single motion
• No more wrestling with rolls: The dispenser holds the roll securely in place for the next use, eliminating tangled messes
• A safer environment for everyone: the concealed blade reduces the risk of injury to staff, and the enclosed design reduces cross-contamination, protecting your customers

During peak Christmas service, these benefits can add up significantly, allowing your team to focus on what’s really important, not fighting with food wrap.

Brief and Motivate Your Team

Your staff are your greatest asset during the festive period. Set them up for success:

• Pre-service briefings: Run through the menu, specials, allergen information, and table bookings
• Clear communication: Ensure kitchen and front-of-house are aligned on timing and expectations
• Recognise effort: Acknowledge hard work with incentives, bonuses, or post-Christmas celebrations
• Manage breaks: Schedule regular breaks to prevent burnout and maintain service quality

Manage Bookings and Customer Expectations

Overbooking leads to chaos; under booking means lost revenue. Strike the right balance:

• Stagger reservations: Avoid having all tables arrive at once by spacing bookings 15-30 minutes apart
• Set clear policies: Communicate deposit requirements, cancellation policies, and group menu options upfront
• Confirm bookings: Send reminder emails or texts a few days before to reduce no-shows
• Be realistic: If you’re fully booked, don’t squeeze in extra covers that will compromise service quality

Final Thoughts

There’s no pretending that Christmas service is stress free, but with careful planning, efficient systems, and the right tools to streamline your kitchen operations, you can deliver exceptional hospitality while maintaining your sanity and profitability.

The key is preparation: plan your menu, organise your inventory, brief your team, and invest in equipment that saves time and reduces waste. Do this well, and you’ll not only survive the Christmas rush, you’ll thrive in it.

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Nostalgic Desserts and Eye-Catching Presentation

The report highlights how seasonal flavours, nostalgic desserts and eye-catching presentation can help drive footfall and increase spend. From chai, espresso martini and mulled pomegranate-inspired serves to indulgent toppings such as toasted panettone, peppermint bark and blondie s’mores, winter menus are evolving to deliver comfort, creativity and shareable moments. The report also points to growing demand for adventurous flavour combinations, including sweet-meets-savoury pairings and emerging tea-inspired desserts, alongside the continued importance of texture and visual appeal.

Released as part of Comelle’s 75th anniversary celebrations, the latest Forecast provides practical inspiration for operators looking to boost dessert sales and profitability throughout autumn and winter.

To explore the full Autumn/Winter Soft Serve Forecast 2026 and discover more seasonal menu ideas, download the report from Comelle.

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latest additions

Among the latest additions are Heavy Duty Refuse Sacks, supplied in cases of 200 and manufactured from 100% recyclable polythene. Offering increased strength and tear resistance, they are CHSA-certified, giving operators confidence that they meet independently verified standards for specification, durability and performance. It’s another practical solution from a brand focused on delivering dependable everyday products that help foodservice businesses control costs while maintaining high operational standards.

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Growing Popularities

While sweet-and-spicy combinations have long featured in Latin American and Asian cuisines, the growing popularity of bold, visually appealing dishes has helped propel the “fricy” trend into the mainstream. As diners increasingly seek memorable flavours and social media-worthy menu items, products like these offer operators an easy way to tap into consumer demand without adding preparation time.

Supplied frozen and ready to cook, Pacific West’s Chilli & Mango Prawns provide a convenient solution for busy kitchens looking to add contemporary flavours to starters, sharing platters or light bites. The launch also highlights how established products can gain fresh relevance as food trends evolve.

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Supporting Menu Flexibility

Suitable for ovens, combi ovens, air fryers and deep fryers, the versatile range delivers consistent, high-quality seafood regardless of the cooking method, helping operators simplify service without compromising on taste. Ideal for schools, care homes, pubs, hotels and contract caterers, Flexi-Cook supports menu flexibility, reduces waste and helps kitchens adapt to changing operational demands.

The range includes Whitby and Kilkeel scampi, Discovery scampi, scampi and cod poppers, tempura haddock goujons and breaded and tempura king prawns, offering plenty of opportunities to refresh menus across multiple occasions.

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Aiming to Improve Stability

Designed as a direct 1:1 alternative to dairy soft serve, Flora Professional’s frozen dessert solution aims to improve stability during delivery while simplifying back-of-house operations. The research also suggests operators could benefit from higher yields, improved margins and reduced waste, alongside a lower carbon footprint compared with traditional dairy soft serve.

Growing Demand

With growing consumer demand for dairy-free options, the product also helps businesses broaden their appeal without the need to manage multiple dessert lines. Blind taste testing found no compromise on flavour, reinforcing its potential to satisfy a wider range of customers.

For operators looking to maximise frozen dessert sales, the research highlights an opportunity to combine operational efficiency, sustainability and consistent quality to unlock profitable new occasions.

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Natasha’s Foundation, the UK’s food allergy charity, is launching a new breakfast club training course for school staff on 1 October to help keep children with food allergies safe.

Research shows when children start the day with full stomachs and a healthy breakfast, it boosts their attendance, behaviour and focus.

To ensure all children start the day ready to learn, the Government has introduced free breakfast clubs in primary schools.

As 1,400 further primary schools across England join the scheme, Natasha’s Foundation is helping schools ensure all pupils can join in safely and feel the benefits, including the 1 in 13 children with food allergies.

Through the Foundation’s educational programme Allergy School, it has joined forces with High-Speed Training and leading school catering company Chartwells to create an indispensable and easy-to-use course for all staff involved in delivering breakfast clubs.

Called Conducting a food allergy safe breakfast club, the training covers everything staff need to know to keep children with food allergies safe and fully included.

The short, online and FREE course includes:

• Understanding food allergies and other food hypersensitivities
• Checklists and allergen identifiers
• Controlling cross-contamination
• Reporting issues and concerns.

Around 2 children in every classroom now live with food allergies so this free training provides a powerful and vital tool to help staff deliver a safe and fully inclusive breakfast club.

With the Government’s breakfast club scheme ultimately set to extend to every primary school in England, Allergy School’s short online course can empower schools to take part with confidence.

It is also totally compliant with Benedict’s Law, new legislation which has introduced robust statutory allergy safety guidance in schools across England.

However, the free training can also provide valuable support to schools right across the UK. Wales and Scotland have led the way on free breakfast club provision, and Allergy School’s new training has been designed to be applicable across all the UK nations.

Schools in England can also sign up for Allergy School’s free Allergy and anaphylaxis training, designed to get schools fully compliant with Benedict’s Law and meet the new requirement for allergy training for all school staff.

So far, more than 180,000 educators and school staff have completed this free and fully accredited training, which compliments the new breakfast club training course.

Tanya Ednan-Laperouse OBE, founder of Natasha’s Foundation, said:

“Children with food allergies need safe food options so they can enjoy breakfast clubs without fear or anxiety.

“This training will give schools the tools they need to ensure that free breakfast clubs are food allergy safe environments.”

Jan Parnell, Director of Education at Natasha’s Foundation, said:

“School staff need the confidence and knowledge to deliver a free breakfast club programme, while ensuring that all children are safe, including those with food allergies.

“This new free training will help ensure that all children, including those with food allergy, are included and protected.”

Schools can sign up now for FREE training at the allergy school website.

Meg Hughes, Director of Nutrition and Sustainability at Compass Education, said:

“We’re proud to have worked with Natasha’s Foundation and High-Speed Training on this important new training resource. It will help school staff deliver safe and inclusive breakfast clubs for all pupils.

“The clubs play a huge role in supporting children’s health, wellbeing and readiness to learn, so it’s wonderful to see the government expand the scheme.

“At Chartwells, we are passionate about helping schools create environments where every child can thrive. Through this training, teams will be given the knowledge to meet the needs of all pupils, including those living with food allergies, helping ensure every child can start the day safely.”

Allergy School

Allergy School, the educational arm of Natasha’s Foundation, is a pioneering national initiative which aims to transform how schools manage food allergy so all children feel empowered, included and protected.

Allergy School offers a variety of free training and resources for all stages of education, as well as out-of-school settings. Its range of dynamic and age-appropriate resources are endorsed by the Department for Education.

About Natasha’s Foundation

Natasha Ednan-Laperouse lived with multiple food allergies. She died in 2016, aged 15, after eating a baguette containing sesame, to which she was allergic.

The sesame seeds were not visible, and the allergen was not marked on the label. Natasha’s death was entirely preventable.

Natasha’s parents, Tanya and Nadim Ednan-Laperouse OBEs, launched Natasha’s Foundation to advance research, raise awareness and strive for breakthroughs to better protect people with food allergy.

To find out more about Natasha’s Foundation and its mission to create a future without food allergy, visit the Natasha’s Foundation website.

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Nutrition and Hydration Week returns for its 15th year, running from Monday 15th to Sunday 21st March, with organisations across the UK and around the world — from Australia to Canada to Spain to Qatar— taking part. Wednesday 17th March will once again put Afternoon Tea in the spotlight, giving colleagues everywhere a chance to indulge in cake and, of course, scones.

Nutrition and Hydration Week exists to highlight, promote and celebrate improvements in the provision of nutrition and hydration locally, nationally and globally. In keeping with that shared objective, this year the Week is running a scone recipe competition. The competition invites teams to enter any of the two classes, showcasing their culinary skill, creativity and innovation, with the aim of leaving a long-term legacy and inspiring, good practice across health and social care.

The Competition Classes

Class One – Scones
Recipes for either or both sweet and savoury scones, which may include regional or international variants.

Class Two – Allergen-Free Scones
Recipes for either or both sweet and savoury scones that meet all 14 known allergens as defined by the Food Standards Agency (FSA). Recipes in this class must be vegan.

Judging Criteria

• Compliance with each class requirements
• Costed recipes
• Innovative ideas and presentation
• To have fun

Andy Jones, founder of Nutrition and Hydration Week, said:

“Wednesday is a global focus through that most British of institutions, an Afternoon Tea. It appears to grab our colleagues overseas to join us in sharing and promoting good nutrition and hydration in health and social care around the globe, whilst having a bit of fun and providing a novel experience for the people they care for.”

Anyone wishing to enter should submit their recipes and photographs by the closing date of Wednesday 18th November 2026, by email to nhweek@yahoo.co.uk.

Find out more

Further details of the legacy that Nutrition and Hydration Week is building across health and social care can be found at the Nutrition and Hydration Week website.

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During the eighties, David saw the potential in a disused old jewellery shop 150 metres from the sea and together the happy couple
decided it was time to go their own way once again. Country Cousins Restaurant opened its doors in 1986 and celebrated its 40th birthday last April. Now 76 years old, David still runs the restaurant with the same vigour, enthusiasm and principles as when he started.

After 40 years I can honestly say I still love my job, says David:

“After 40 years I can honestly say I still love my job,” says David. “I actually retired a few years ago and leased out the business. It was a real struggle to adapt to doing nothing and when the new tenants couldn’t make it work, I didn’t hesitate in taking the reins again.”

The business employs around 16 staff members and serves around 150-200 covers a day. “It’s not like it used to be that’s for sure. We’d be doing 200-300 covers a day. Now it’s more like 150 midweek and 200 on a Sunday. The way people socialise and eat has changed and there is so much more competition now, plus the cost-of-living crisis is continuing to squeeze the pockets of consumers.”

With a friendly welcome, the finest customer service and excellent value, the restaurant focuses on traditional Devonshire home-cooked dishes made using locally sourced ingredients. “We have always stuck to what we know so I would say our menu
is very classical English. We offer great seafood as we have amazing produce on our doorstep, bountiful breakfasts, pies, burgers,
steaks, salads, ploughman’s, Devonshire cream teas and we also have an all-day carvery with seven veg, two types of potatoes and three meats on offer.”

“We use a wide selection of the Country Range products across our menu including the seasonings, sauces and key staple store cupboard ingredients. They never let us down.”

On the future, David has no plans to give it all up again. “I tried the retirement lark and that wasn’t for me. I will continue until I literally can’t do it anymore. I have two daughters who are my pride and joy so I am hoping one of them may continue the legacy.”

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What does the talent pipeline into professional kitchens look like right now?

From employers, we hear that the talent pipeline is challenging and it’s not just about current vacancies; they are concerned about whether young people see hospitality, and kitchens in particular, as a positive long-term career.

There is demand for chefs at every level, especially entry-level talent who will stay and build their craft. Many young people still associate hospitality with long hours, low pay and limited progression. We know that is outdated, but perception remains a major barrier.

A stronger bridge between schools, training providers and industry is needed, so young people can experience modern kitchens,
meet role models and understand the breadth of careers available.

What advice would you give to a small business that wants to nurture talent but does not have the budget of larger organisations?

Start small, but deliberately. Talent development does not have to mean a graduate scheme or training programme.

It can begin with one young person, one meaningful work experience placement, or a conversation about what a hospitality career can offer.

Young people need exposure to understand the range of kitchen careers. If every small operator created one positive first experience, the collective impact would be enormous. Young people remember the person who gave them a chance.

What are the fundamentals of getting that first week right?

The first week is critical because it shapes how that young person sees the industry. The fundamentals are clarity, kindness and structure: they should know where to go, who to ask for, what is expected, and that questions are welcome.

The chef’s role is to make the environment feel safe, professional and welcoming through proper introductions, clear basics and small tasks that help the young person feel useful without being overwhelmed.

What does good mentoring actually look like day to day?

Good mentoring is both structured and informal. Young people need to know what they are working towards, but real learning often happens in the small moments: explaining a dish, showing how to organise a section, or taking two minutes to say what went well and what to try next. The best mentors keep it simple. They are consistent, patient and interested. They notice effort, correct standards clearly, and show that every task, even the basic ones, is part of becoming a professional.

What skills do senior kitchen staff need to bring young people on well?

Being a brilliant chef and developing a young person are not always the same skill. Communication, patience and the ability to break tasks down in a simple and relatable way are key.

They also need to remember what it felt like to be new. A young person may not understand kitchen language, pace or pressure, so the chef has to translate that world and set clear expectations.

What do the chefs who volunteer for FutureChef tell you they get out of it personally and professionally?

They tell us it is genuinely energising. Many volunteer because they want to give something back, but working with young people often reminds them why they fell in love with food in the first place. Professionally, it develops leadership and coaching skills. Chefs have to explain, encourage, judge fairly and inspire. We also see many FutureChefs go on to build lasting relationships with their mentors, zoften staying connected and working with them well beyond the programme.

How is FutureChef shaping young talent?

Graeme Cheevers is a great example. He first came through FutureChef in 2003, and today he is chef owner of Unalome in Glasgow, which has achieved Michelin-star recognition and has just opened his new restaurant Loma at Cameron House. His journey shows why early inspiration matters.

FutureChef helped give Graeme an early platform, confidence and industry connection. His success is down to his talent and determination, and he now gives back through alumni events and judging the competition regionally and nationally.

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