Every year more families decide that someone else should cook the turkey. For restaurants, cafes, delis, and caterers, a Thanksgiving Dinner To Go is one of the most profitable offers of the season: the menu is predictable, orders are paid in advance, and the kitchen works to a fixed pickup schedule. This flyer is built to sell that offer clearly, with a big photo of your food, a bold price, and a plain list of what comes in the box.
Why a Feast-To-Go Offer Works for Restaurants
- Advance orders. Customers commit a week or more ahead, so you know exactly how many turkeys to buy.
- Batch cooking. One menu, cooked in volume, is far more efficient than a full dining room on the holiday.
- Higher ticket size. A family meal priced for six to eight brings in more than several individual covers.
- Easy add-ons. Extra pies, a second side, or a bottle of wine increase the order without extra work.
- Goodwill. You become the place that saved someone’s holiday, which brings them back in December.
A Tour of the Feast To Go Flyer
The flyer is US Letter, 8.5 x 11 inches, portrait, on a deep forest-green background. The top third is dominated by a large round photo slot framed with a cream border and a thin gold outer ring, designed for a photo of your plated turkey or the full spread. Autumn artwork frames it: a green maple leaf on the left, a golden oak leaf on the right, and a cluster of dark red berries tucked against the lower left of the circle.
Overlapping the lower right of the photo is a rust sunburst badge with the price, $129, in bold slab lettering and FEEDS 6 TO 8 beneath it. Below the photo, THANKSGIVING runs in widely spaced gold capitals, then Feast To Go in big cream Abril Fatface letters and a cream italic line that sums up the offer: A whole holiday dinner, cooked by us, carved at home.
Seven included items follow in two columns, each with a small gold leaf bullet: an herb-roasted turkey of 12 to 14 lb, sausage and sage stuffing, mashed potatoes and pan gravy, green bean almondine, cranberry-orange relish, a dozen dinner rolls and a pumpkin or pecan pie. A gold pill states the order deadline and pickup day. The bottom of the flyer is a cream band with the restaurant name in spaced capitals, a contact line with phone, website, and dine-in hours, and the brand mark.
Adding a Photo That Sells the Meal
Click the round photo slot and choose Replace Image. The circle keeps its size and ring, and your photo fills it. A few tips for food photos that sell:
- Shoot from above for a full spread, or at a low angle for a golden turkey on a platter.
- Use daylight from a window; avoid harsh overhead kitchen lights.
- Fill the frame. The circle crops the corners, so keep the turkey or the main dish in the centre.
- Add a few garnishes, such as sage leaves and cranberries, for colour.
If you do not have a photo yet, last year’s catering pictures or a styled shot of one plate work well.
Writing the Offer: Price, Portions and What Is Included
Customers decide in seconds, so the price and the portion size do most of the work. Keep the badge to one number and one short line. If you offer two sizes, put the smaller price in the badge (from $129) and both sizes in the included list or the deadline pill.
List every item in the box. People compare feast-to-go offers across several restaurants, and a clear list of seven items beats a vague all the trimmings. Mention the turkey size, because that is the first thing families want to know.
| Line on the flyer | What it answers |
|---|---|
| $129, feeds 6 to 8 | How much, for how many |
| Herb-roasted turkey, 12 to 14 lb | Is it a real whole bird? |
| Order by Saturday, November 21 | When is the deadline? |
| Pick up Wednesday 25 | When do I collect it? |
| Call, website | How do I order? |
Customizing Colours and Your Restaurant Details
Replace The Green Table Bistro, the phone number, the website, and the dine-in hours in the cream band with your own. The forest green background is the page colour, so you can switch it to your brand colour in one step; burgundy, navy, and charcoal all keep the cream and gold text readable. The leaves and berries are editable vector artwork with their own colour swatches.
If you do not open for dine-in on Thanksgiving Day, replace the last part of the contact line with Closed Thanksgiving Day or your holiday hours.
Where to Use the Flyer
- Print it for your front window, host stand, and every takeout bag in November.
- Post the PNG on social media three to four weeks before the holiday, then again a week before the deadline.
- Email it to your customer list with a direct link to your order form.
- Drop copies at nearby offices, gyms and apartment lobbies, with permission.
- Place a small stack at the register with a Reserve yours note.
Running the Orders Smoothly
Feast-to-go programmes succeed on organisation. Set a hard order cap based on oven capacity, take a deposit or full payment at ordering, and print a pickup schedule in fifteen-minute slots so the line never backs up. Include reheating instructions with every box; customers will thank you, and you will get fewer phone calls on Thanksgiving morning.
Printing the Restaurant Flyer
Download the PDF and print on a matte or satin paper at Letter size. Dark green backgrounds look best printed by a print shop or a good laser printer, which gives even colour without streaks. For window posters, scale up to 11 x 17 inches; the layout is proportional and stays sharp.
Feast To Go Flyer Questions
Can I list vegetarian options?
Yes. Replace one included line with a vegetarian main, or add a line to the deadline pill such as Vegetarian box available.
Can caterers and bakeries use it?
Absolutely. Change the title to Pies To Go or Holiday Catering and update the list.
Can I add a QR code?
Add one with the editor’s QR tool in the cream band, linking to your online order page. Keep it at least an inch wide on print.
Thanksgiving dinner is a lot of work for families and a real opportunity for your kitchen. Add your photo, set your price, and get the flyer out early, while families are still deciding who will cook.
