How to Make Your Restaurant Stand Out From the Crowd This Easter (2025 Edition)
Quick stat: U.S. consumers are expected to spend $23.6 billion on Easter food, gifts, and celebrations in 2025, up 5 percent from last year Reuters. That surge means thousands of diners in every market will be choosing where, and how, to celebrate. Here’s how to make sure they choose you.
1. Refresh (and Differentiate) Your Easter Game Plan
Offer an Experience, Not Just a Meal
- Themed family activities. Replace the tired photo‑op bunny with a hands‑on “decorate‑your‑own cupcake” station or a short, child‑friendly egg‑hunt between seatings.
- Weekend‑long programming. Stretch revenue over three days: Good Friday fish specials, Saturday “kids eat free” brunch, and Sunday grand buffet.
- Instagram moments. Set up a spring‑floral backdrop and encourage guests to tag your location; repost user‑generated photos to build buzz.
Internal resource: Need new displayware for that cupcake station? Explore our dessert & pastry stands for eye‑catching presentations.
2. Create a Modern, Seasonal Menu
Easter‑Inspired Brunch Classics (With a Twist)
| Dish Idea | Why It Works | Helpful Gear |
| Maple‑mustard glazed ham carving station | Plays into tradition while adding chef theater | Carving stations & heat lamps |
| Mediterranean roast leg of lamb with chimichurri | Global flavors resonate with adventurous diners | Commercial convection ovens |
| Pastel‑colored deviled eggs (beet‑ or turmeric‑dyed) | Highly shareable “wow” plate for social media | Egg slicers & prep tools |
| Plant‑forward sides, roasted rainbow carrots, quinoa‑kale salad | Meets growing flexitarian demand | Hotel pans & serving utensils |
Sweet Endings
- Chocolate-hazelnut bread pudding in mini cast‑iron skillets
- Lemon‑lavender cheesecake bites served on marble slabs
- Cotton‑candy‑topped milkshakes for children’s menus (dual‑purpose: beverage & dessert)
3. Market Early & Smart
- Segment your list. Send loyalty‑members a “first dibs on reservations” email two months out.
- Short‑form video. Post 15‑second reels of your chef torching the ham glaze or assembling pastel desserts.
- Local partnerships. Cross‑promote with a nearby florist for table‑top bouquets; tag each other on socials.
- Press releases & community calendars. Regional TV and city‑guide sites still pull traffic, submit key details six weeks prior.
Pro tip: Include a reservation landing page link with a single clear CTA, don’t make guests hunt.
4. Gear Up for the Rush
Verify Equipment Capacity
- Holding & serving: Check that all chafing dishes & induction warmers have enough fuel or extra induction discs.
- High‑volume beverage: Expect spikes in coffee, tea, and juice, service flows faster with a dedicated commercial coffee brewer and insulated dispensers.
- Speed‑scratch prep: A reliable commercial food processor can knock hours off vegetable mise en place.
Staff Scheduling & Training
- Run a mock buffet line the week prior, time each station’s replenish cycle.
- Incentivize holiday shifts with a tiered bonus (e.g., higher bonus for double shifts).
- Train one “floater” per ten employees to tackle surprise bottlenecks.
5. Add a To‑Go Revenue Stream
Not every family dines on‑premise. Capture incremental sales with:
- Pre‑ordered Easter brunch boxes, sealed in take‑out containers.
- Heat‑and‑serve ham dinners packaged in foil pans & lids.
- Online ordering cutoff: Good Friday, noon; curbside pickup windows every 15 minutes on Easter Sunday.
6. Sustainability & Cost‑Control Tips
- Rising egg prices? Offer dyed pickled‑egg garnishes instead of whole egg take‑aways.
- Reduce single‑use plastics by switching to compostable disposable cutlery.
- Batch‑cocktails in glass beverage dispensers to cut labor and packaging waste.
7. FAQ Corner
How early should restaurants open Easter reservations?
Start promotions six to eight weeks in advance. According to OpenTable’s 2024 data, Easter brunch slots fill 19 days sooner than an average Sunday.
Is a buffet or plated service better for Easter?
Buffets handle higher volume and broaden menu variety, but plated meals provide more control over food cost. Many operators offer a hybrid: plated entrées with buffet salads and desserts.
What’s a good non‑traditional Easter protein?
Salmon en croûte or prime rib are trending alternatives that photograph well and command premium pricing.
How can I accommodate dietary restrictions?
Label buffet items clearly and provide at least one vegan entrée (e.g., mushroom Wellington) plus gluten‑free sides such as quinoa‑herb pilaf.
Final Thoughts
Easter is more than a single busy Sunday, it’s a springboard for winning new regulars. By refreshing your concept, showcasing seasonal menus, marketing intentionally, and ensuring your equipment and staff are Easter‑ready, you’ll create an experience families return to year after year.
Need last‑minute gear or disposables to nail your brunch buffet? GoFoodservice has you covered, shop our full range of restaurant supplies whenever inspiration (or emergencies) strike.
Happy planning, and here’s to a record‑setting Easter service!
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