The restaurant that starts thinking about Ramadan a few days before it begins finds out that competitors started two months earlier. Seasons punish the late. Demand spikes at specific times, the kitchen schedule changes, and guests decide where to order their iftar or holiday gathering long before the season starts. So work to a timeline instead of waiting for inspiration.
A timeline to follow before any big season
- Six to eight weeks out: review last year
Go back to your order history or your notes. What sold out fast? What did nobody order? When was the peak? This is the most useful information you have.
- Four to six weeks out: lock the menu and prices
Decide on the seasonal items, test them, and price them after working out the cost. Talk to suppliers about extra quantities early, because prices rise and stock tightens as the season gets closer.
- Two to three weeks out: announce and photograph
Photograph the new items, add them to your menu, and tell your guests. People who know in advance plan their order with you.
- One week out: train the team and prepare the kitchen
Make sure every staff member knows the new items and what is in them, and that your adjusted opening hours are clear.
- During the season: watch and adjust daily
If an item runs out, switch it off immediately. If an item is not selling, replace it or move it on the menu.
Fewer items, not more
The common seasonal mistake is adding ten new items, which confuses the kitchen and slows everything down. It is better to offer a small number of well-made seasonal items and perhaps trim the regular menu to ease the pressure. One or two limited-quantity items create a sense of occasion. “Available until sold out” pushes guests to order early, as long as it is actually true.
What is specific to Ramadan
- Timing matters most: orders cluster just before sunset and again after evening prayers for suhoor, so prepare the kitchen for those two peaks, not for an average day.
- Group meals: many families order for several people. Consider bundles with a clear price and clear contents.
- Delivery cut-off times: tell guests the last time you accept orders before iftar so nobody's food arrives late.
- Opening hours: they often change, so state them clearly on every channel you use to talk to guests.
- Dates, drinks, and sweets: side items guests add to the main meal, and a chance to raise the order value.
Telling your guests
Do not wait for guests to stumble on your offer. Post the seasonal menu on your accounts, put a notice on your website, and tell your regulars directly. If your restaurant has an app, one notification a week before and another at the start of the season is enough. Do not flood guests with daily messages, or they will switch them off.
When the season is over
Write down on one sheet what worked and what did not, the quantities you sold, the hours that crushed you, and what you wish you had done. That sheet is the base of next year's plan, and it saves you weeks of guessing. If you use a system like Ordavya, keep the order history to look back on, then tune your offers and notifications according to what you see.