Seasonal Menu guide for Chefs. Thanksgiving and Holiday menus for restaurants.

Holiday Menu Planning

Turn the Season’s Bounty into a Winning Feast

As the days grow shorter and the holidays approach, now is the moment to shift into menu-mood and get ahead of the game. Drawing inspiration from our seasonal guide, we’ve crafted a checklist for Holiday Menu Planning for Chefs.
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Stock Seasonal Anchors

Highlight several key ingredients that are both in season and pre-orderable, giving you a strong base for holiday catering menus.

Key Items to Build Around:

Winter & autumn squash like butternut #2366, delicata #843 2, acorn #2363, kabocha #3495, and spaghetti #237 0.
Fresh cranberries #3176, pomegranates #2474 – ideal for vibrant color and holiday feel.
Persi mmon s Fuyu #2467, Hachiya #13180 are pre-order – seasonal fruit to add a twist.
Dairy & baking staples like whole milk, large eggs, unsalted/salted butter, heavy cream.
Catering & take-out supplies, click to view stock.
Major proteins like choice ribeye #13529 and #13561 – good to pre-order for high volume events.

Tip: Use these items as your pillars – “holiday squash trio”, “cranberry-persimmon chutney”, or a “chef’s take-out mini sourdough & sides” option.

Build Your Menu Framework

Map your service types

Sit-down service
Buffet / station service
Take-out / holiday meal kits
Corporate catering / drop-off trays

Match seasonal ingredients to service types

Squash bisque or roasted squash as first course for sit-down.
Cranberry-pomegranate salad station for buffet.
Mini sourdough #12749 bowls with carved white-meat and squash puree for take-out kits.
Ribeye carving station with russet potato #5426 sides for corporate event.

Consider prep, flow & yield

Lock quantities early based on guest estimates especially for pre-order products.
Plan prep workflows (peel & cube in advance, large batches).
Design menu items that scale well (sheet-roasted root veg, slow-braised squash, large-batch desserts).

Play With Flavor Profiles & Visual Storytelling

Use seasonal ingredients for more than just flavor—there’s story and visual appeal.

Use the vibrant colors of pomegranates, persimmons and cranberries as accents.
Showcase textures: crunchy roasted squash skins, creamy purees, crisp root veg.
Emphasize seasonal sourcing & quality you can count on.
Use packaging or plating that shows off autumn hues and form (turban squash bowls, mini sourdough vessels).

Procurement & Inventory Tips

Pre-order items: Items like butternut squash, kabocha squash, persimmons. Lock in early.
Lead time matters: For large holiday service, you’ll want to secure your dairy, baking staples, protein and key produce now.
Storage & yield: Winter squash keeps well. Root vegetables, potatoes, whole dairy items—plan storage in your cold rooms ahead.
Supplies: Don’t neglect non-food items—take-out containers, lids, trays, plates.

Menu Item Ideas & Adaptations

Starter: Roasted delicata & honey-maple glaze, topped with pomegranate arils and microgreens.
Vegetable side: Butternut squash gratin with sage brown-butter breadcrumbs.
Salad: Mixed greens with fresh cranberries, sliced Fuyu persimmon, toasted pecans, goat cheese, citrus-vinaigrette.
Main: Choice ribeye served with russet potato purée & kabocha squash mash.
Take-out or kit: Mini sourdough boule filled with butternut squash bisque, cover separate topping sauce.
Desserts: Limoncello Mascarpone cake #13913 or mini New York cheesecake #13917 served with pomegranate-cranberry compote. See all desserts here.

Staffing & Workflow Considerations

Stationing: For fast-moving holiday service, assign one chef to squash/root-veg prep, one to proteins, one to final plating/garnish.
Batch cooking: Squash and root veg benefit from batching—roast large trays, portion, hold warm.
Take-out kits: Pre-assemble components (bread, sauce, garnish) the day before. Use consistent packaging.
Menu briefings: Give your team a “seasonal story” hand-out: “This week we highlight honeynut squash & fresh cranberries” so they can speak confidently to guests or clients.

Marketing & Guest Messaging

Use language like “locally-sourced winter squash”, “fresh autumn cranberries & pomegranate accents”, “chef-crafted holiday take-out”.
In your menu or website, highlight that many items are pre-order only to create urgency.
Visual cues: Autumn-hued photos, warm lighting, rustic elements to reflect the produce and season.
Consider social-media posts featuring behind-the-scenes of squash prep, and cranberry sauce kitchen action.

Holiday Service Checklist

Lock in your ingredient order lists seasonal produce, baking essentials, protein, and carry out.
Confirm storage and cold-room capacity.
Draft your menu framework, assign prep workflows.
Train staff on new seasonal items and guest messaging.
Create take-out kits/packaging plan.
Design plating & packaging visuals around warm fall colors.
Launch marketing push: pre-order holiday sides, limited persimmon salad.

Contact Get Fresh Produce to place your seasonal pre-orders!

630-665-9665
orders@getfreshproduce.com