By Sara Perez Webber
’Tis almost the season—will your stockings be stuffed with holiday bookings?
In what may be a sign of an extra-cheerful season ahead, caterers and venues contacted by CFE News report stronger holiday event bookings than at this time last year, with clients preferring midweek corporate parties and interactive culinary experiences at their November and December bashes.
“We’re anticipating a very busy holiday season, with bookings pacing ahead of last year, thanks to a continued increase in demand for both corporate and social celebrations,” says Daniel Alvarez, executive chef for the offsite culinary team at Atlanta-based Proof of the Pudding.
Rich Comfort Foods and Festive Cocktails
Proof’s leading early orders for holiday events include “rich comfort dishes like our Cabernet Braised Beef Short Ribs and festive signature cocktails,” says Alvarez, adding that seasonal savory small bites and chef-crafted grazing boards are also client favorites.
One popular chef-attended holiday station features three mouthwatering protein choices: Cedar Plank Salmon with Miso Herb Crème Fraiche, Dill and Garlic-Braised Swiss Chard; Grilled Ribeye Tomahawk Chop with Cauliflower and Celery Root Puree, Grilled Asparagus and Red Wine Demi-Glace; and Southern Fried Turkey Breast with Drunken Mustard Gravy and Cranberry Chutney.
“We’re seeing a rise in weekday gatherings and slightly smaller guest counts, with hosts prioritizing unique experiences for extra socializing,” adds Alvarez.
As in previous years, Proof is offering an early-booking incentive—clients who reserve a holiday party by Oct. 1 receive a complimentary S’mores Bar at their event. The offer both creates a sense of urgency and “is designed to add a memorable, interactive touch” to holiday gatherings, says Alvarez.
Interest in Interactive Experiences
Interactive culinary experiences are also in high demand for Abigail Kirsch Culinary holiday events.
“We’re seeing strong momentum across our venues” for holiday bookings, says Mia Krichavsky, director of catering at The Loading Dock, an Abigail Kirsch venue in Stamford, Connecticut. Chef-led stations “offer guests more than just a plate of food; they offer a moment of creativity and engagement. It’s an elevated way to foster connection, spark conversation, and bring a little extra fun to a holiday celebration.”
New additions to Abigail Kirsch’s holiday menus that have clients buzzing include:
- Cannoli Shop Station: A chef action station with freshly filled cannolis (traditional or chocolate), filled with ricotta mousse, strawberry mousse or chocolate mousse, and dipped in assorted toppings.
- Cobbler à la Mode Station: Oversized, oven-warm cobblers (apple maple bourbon and peach blueberry) scooped and served à la mode (vanilla or rum raisin ice cream).
- Hot Chocolate Charcuterie Board: A guest favorite that invites everyone to build their own cup of cheer, with a variety of flavors and toppings, including whipped cream, crushed peppermint, graham cracker crumble, caramel bits and more.
High Demand for Weeknight Parties
Constellation Culinary Group’s The Restaurant at The Norton in West Palm Beach, Florida, started getting holiday party inquiries in June. “We are seeing the trend of companies wanting to host their holiday party on a weeknight right after work,” says Aubrey Trolley, director of catering at the Norton Museum of Art. “Most company planners are looking for a cocktail reception with passed hors d’oeuvres and interactive food stations in order to make it convenient for team members to come and go as they please.”
Rather than an overwhelming holiday or winter theme, clients are looking for elegant seasonal touches in food, drink and décor, adds Trolley: “This year, I predict that the Frosted Mistletoe Punch will be popular [tequila, cranberry juice, orange liqueur and lime juice, garnished with sugared cranberries] as well as the Gingerbread Cheesecake Verrine [layered pumpkin pie spice cheesecake and gingerbread crumb crust].”
Trending: Festive Activations, Early Events and Wellness
The Elser Hotel in Miami is seeing “strong momentum for holiday bookings in 2025, with corporate groups and social gatherings both trending ahead of last year,” says Aziza Ikromova, catering sales manager.
Ikromova points to several trends defining this year’s holiday season:
- Experiential Formats: Groups are leaning into festive activations like themed beverage stations, lawn games and live entertainment to enhance the social atmosphere.
- Flexible Timing: More organizations are booking weekday afternoon or early-evening events, aiming to create work-life balance for employees.
- Wellness and Sustainability: Guests are requesting lighter menu options alongside indulgent dishes, and there is growing interest in eco-friendly practices such as filtered water stations and reduced single-use plastics.
Earlier Booking Window Than Last Year
In New York, the Arlo NoMad in Manhattan expects its December calendar to be near capacity. “Interest is already trending above last year’s pace,” says Elyse Williams, director of events. “Many of our returning clients have already reached out with potential dates, and we are also seeing a notable increase in new clients.”
Confirming a preference for midweek events—with Tuesdays and Wednesdays booking faster than in the past—Williams has noticed a shift toward earlier booking windows, with inquiries for holiday events starting in early July.
Holiday event guests “tend to gravitate toward seasonal, shareable favorites,” adds Williams. “Passed hors d’oeuvres like truffle arancini and endive spears are consistently popular, as are festive cocktails, such as our Holiday Spritz and Winter Negroni. Menu staples such as the tuna tartare cones and petits fours are hits year-round.”
Health-Conscious Menu Planning
While bookings tend to be more last-minute in Miami, demand at Arlo Wynwood for holiday events is slightly stronger than last year, notes Qi Zhan, event sales manager at Arlo Wynwood.
Zhan has noticed earlier wrap times for holiday parties, with many concluding around 10 p.m. “Conscious menu planning is also on the rise, with more requests for vegetarian, vegan and health-focused options,” she adds. “In addition, groups are seeking creative, experiential elements, such as mixology cocktail classes, to make their gatherings more interactive and memorable.”
