Best Practices for Capitalizing on Workplace Holiday Party Trends

It's beginning to look like a festive holiday season at workplaces as office party attendance and budgets are rising, according to ezCater's first-ever Workplace Holiday Party Trends Report, which reveals emerging trends and insights from 1,600+ employees and decision-makers nationwide.

Kaushik Subramanian, Chief Revenue Officer at ezCater, told Modern Restaurant Management (MRM) magazine that the report allows restaurants to predict seasonal trends and prepare their offerings as workplaces nationwide put on their holiday celebrations.

According to the report, 81 percent of employees plan to attend their company’s holiday celebration this year and 43 percent of businesses are increasing their party budget. Above all, food is set to be the star of the event, 92 percent of employees say attending a holiday party with exceptional food makes them more excited about the event and 78 percent of employees are looking forward to the food at holiday parties the most. 

Workplaces are willing to spend more this year: 92 percent of businesses plan to spend the same or more on this year’s holiday party. On average, companies spend nearly $30k on their holiday parties and have a food and beverage budget of $44 per person.  

What are things restaurants can do to encourage holiday spirit in their menus?

"To infuse holiday spirit into their menus, restaurants can offer seasonal items like roasted meats, hearty sides, and holiday desserts like traditional pies or cookies,"said Subramanian. "Charcuterie boards and other finger foods are important to have on your menu to capture orders from workplaces planning holiday happy hours rather than full meals. While holiday-themed items are a hit this time of year, restaurants must be sure their menus also cater to different dietary needs, from vegan and vegetarian to gluten-free."

Buffets and self-serve food are on the menu: 66 percent of organizers say they’re having buffets, instead of: 

• Heavy appetizers – 34 percent
• Stations (e.g. carving station, salad station) – 25 percent
• Formal sit-down meals – 25 percent
• Build-your-own bars – 20 percent

"The appeal of a buffet to post-pandemic party goers lies in its flexibility – 64 percent ofemployees would like to select the meal or item they want instead of having it chosen for the group," said Subramanian. "Party planners are aligned with employee preferences as 66 percent plan to serve a buffet-style meal at their company party this year."

Millennial employees have holiday spirit: 52 percent of Millennials look forward to festive drinks and cocktails, and they’re 23 percent more likely to say this than any other generation. Millennials are also more likely to want alcohol available at a holiday party (71 percent) than other generations (66 percent).