Holiday catering is a business of promises: the food will be hot, the table will look good, and the host will not have to cook. This flyer sells those promises with a deep green glow, a polished silver cloche garnished with pine, a gold script title, and a three-tier package card with prices. Booking details sit underneath. Caterers, restaurants, delis, bakeries, and event companies can customise it to promote office lunches, family feasts, and party platters during the busiest weeks of the year.
A Premium Look That Suits Catering Services
Green and gold feel expensive and traditional, and a silver cloche is the universal symbol of served food. Together they tell customers that you handle holiday meals with care. The image does not show a specific dish, so the flyer fits any cuisine.
Editing the Gold Script and Capital Title
A script word sits over a bold capital title, such as Holiday and CATERING. Replace them with your own wording, for example, Christmas Feast or Party Platters. Keep the pairing, because the script adds warmth while the capitals give clarity.
Designing the Three Tier Package Card
| Package | Example price | What it feeds |
|---|---|---|
| The Classic | $28 per guest | Roast turkey, stuffing and vegetables |
| The Feast | $38 per guest | Three mains, sides and dessert |
| The Grand | $52 per guest | Carved meats, canapes and dessert table |
Three tiers let guests compare options quickly. Name the packages after their level of luxury so that customers can pick without a phone call.
Minimum Orders, Delivery and Setup Fees
State the minimum number of guests, the delivery radius, and any setup charge. Customers want to know the total cost before they ask for a quote. A line such as Minimum 10 guests, delivery included within 15 miles prevents confusing quotes.
The Silver Cloche as a Focal Point
The cloche has highlights, a handle, and a plate beneath. Holly leaves sit at each side. You can move it to the left or enlarge it, and add a logo on the plate rim if you want your brand in the centre of the page.
Booking Deadlines and Calendars
Holiday catering often sells out in early December. Give a clear order deadline; for example, order by December 14 to guarantee delivery. Add the busiest dates and a note that late requests are subject to availability.
Corporate Lunches and Office Parties
Companies need predictable service and clear invoices. Mention if you offer boxed lunches, buffet platters, or staffed service. Add a line about dietary labels and a corporate account option, and include a direct email for event managers.
Family Feasts and Home Delivery
Families booking Christmas dinner want help with timing and reheating. Provide instructions with each order, and describe whether food arrives hot or ready to heat. A line about leftovers packaging makes the offer feel generous.
Dietary Options That Customers Look For
Vegetarian, vegan, gluten-free, and nut-free choices are now expected. List them briefly on the flyer, or add a small icon row. When guests have special requirements, a clear mention gives the host confidence to book you.
Photographing Your Dishes for Marketing
Shoot dishes in natural light on clean plates, and use the images on your website and social media beside the flyer. Even though this layout has no photo slot, you can add a thumbnail strip at the bottom of the page if you want food pictures.
Tasting Sessions and Menu Previews
A small tasting event for corporate clients can convert enquiries into orders. Mention it on the flyer, such as Tasting by appointment in November. Offer a discount on the booking fee if customers confirm on the day.
Building Repeat Business After Christmas
Include a note about New Year parties and winter events. Add a coupon for the first order of the new year. Customers who enjoy your holiday service are likely to hire you again for birthdays and anniversaries.
Printing and Distributing the Catering Flyer
Deliver copies to offices, community centres and shop counters. A dark green background benefits from a satin finish. Leave a stack at local venues that host private parties, as managers often recommend caterers.
Using the Flyer in Email Campaigns
Send it to your customer list in early November with a short message. Highlight limited slots and an early booking offer. The gold title and silver cloche stand out in inboxes and clearly show that this is a holiday message.
Final Review of Prices, Packages and Contacts
Verify every price, the delivery area, and the ordering contact. Have a colleague call the number to confirm it works. Print a copy and check that the three tiers are easy to compare at a glance.
Menu Planning Tips for Holiday Parties
Balance hot and cold dishes, include at least one vegetarian main and plan portions for hungry guests. A menu with familiar flavours and one memorable signature dish is easier to cost and to serve. Offer a sample menu on request, so customers feel confident before they sign the booking form.
Serving Staff, Equipment and Cleanup Options
Some hosts want only food, while others want waiters, plates, glasses, and cleaning included. List your service levels in a short line, such as drop-off, buffet setup, or full service. Clear options and prices help customers pick what fits their event and budget.
Pricing Strategy for the Busy Season
Demand rises in December, and so do costs. Review prices for ingredients and labour before you publish the flyer. Offer an early booking discount for orders placed in November to smooth demand, and state that prices may change for late requests.
Reviews and Testimonials to Add Trust
A short quote from a happy client beneath the packages adds credibility. Ask last year’s customers for permission and print one or two lines with their first name. Social proof reassures new customers who have never tasted your food.
Packaging and Presentation for Delivered Food
Use insulated boxes, labelled trays, and reheating cards with simple steps. A tidy delivery looks professional and removes anxiety for hosts. Mention in the flyer that all orders arrive ready to serve, with serving utensils and napkins included.
