Thanksgiving Restaurant Marketing
Capture the biggest food holiday of the year with catering, dine-in, and take-home feasts.
November (4th Thursday)
Publish 2 months before
Thanksgiving is the single largest food consumption day in America. While many families cook at home, a growing segment prefers restaurant catering, heat-and-serve packages, or dining out entirely. Smart restaurants capture all three segments. This guide covers catering operations, pre-order systems, and marketing strategies for America's feast day.
Thanksgiving Food Stats
46M
Turkeys Consumed
50M
Pies Eaten
29%
Dining Out/Catering
$22B
Total Food Spending
Nearly 1 in 3 families now use restaurant catering or dine out for Thanksgiving. This segment grows yearly.
Marketing Tips
Offer Three Tiers
Full catering (delivered hot), heat-and-serve packages, and dine-in options cover all preferences.
Start Marketing in October
Thanksgiving catering orders start 4-6 weeks ahead. Early-bird discounts lock in revenue.
Position as 'Stress-Free'
Your message: enjoy family time, not kitchen stress. Convenience is the selling point.
Create Multiple Package Sizes
Packages for 4-6, 8-10, and 12+ people cover everything from small families to large gatherings.
Offer Traditional AND Alternatives
Classic turkey feast plus options like ham, prime rib, or vegetarian mains for diverse families.
Promotion Ideas
Complete Thanksgiving Feast
Full turkey dinner with all sides, delivered hot and ready to serve
Whole turkey + 6 sides + gravy + cranberry + 2 pies for 10-12 = $325
Heat-and-Serve Package
Pre-cooked components that families reheat at home for fresh taste
All components pre-cooked with reheating instructions = $275 for 10
Thanksgiving Dinner at the Restaurant
Traditional prix fixe Thanksgiving meal for those avoiding home cooking
4-course traditional dinner with wine pairings = $85/person
À La Carte Sides
Individual sides for families cooking turkey but outsourcing the rest
Mashed potatoes, stuffing, green bean casserole by the pan
Pie Pre-Orders
Housemade pies for pickup the day before
Pumpkin, pecan, apple pies at $28-35 each
Online Ordering Tips
Set Strict Cutoff Dates
Final orders 5-7 days before Thanksgiving. Late orders create chaos.
Require Full Pre-Payment
No-shows are devastating for Thanksgiving. Require deposits or full payment upfront.
Create Pickup Time Slots
Wednesday afternoon/evening slots for orderly distribution. Avoid Thanksgiving morning chaos.
Communicate Heating Instructions
Detailed reheating guides prevent customer complaints. Include temp and time for each item.
Upsell Breakfast/Friday Leftovers
Thanksgiving breakfast packages and Black Friday leftover meals extend the revenue opportunity.
Preparation Timeline
8 weeks before
Finalize Thanksgiving packages and pricing
Set up pre-order system with time slots
Plan staffing for prep days
Design marketing materials
6 weeks before
Launch early-bird promotion
Email past Thanksgiving customers first
Open orders to general public
Start social media campaign
4 weeks before
Weekly email reminders
Share 'slots filling up' urgency
Confirm all orders and deposits
Finalize vendor orders
2 weeks before
Final order cutoff approaching
Prep schedule for kitchen team
Confirm pickup/delivery logistics
Send customer confirmations with details
Frequently Asked Questions
When should Thanksgiving orders be placed?
Most restaurants close orders 5-7 days before. Popular restaurants sell out 2-3 weeks ahead.
Should I offer delivery on Thanksgiving?
Pickup is easier to manage. If offering delivery, limit to a radius and charge premium ($50+).
What about vegetarian/vegan options?
Yes! Offer at least one complete meatless option. This segment is growing and underserved.
How do I price Thanksgiving catering?
Calculate food cost at 25-28%, add labor premium. Per-person pricing of $30-45 is typical.
Make Thanksgiving Stress-Free
RestauNax streamlines Thanksgiving pre-orders, payments, and pickup scheduling—so you can focus on the feast.