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Issue link: http://read.dmtmag.com/i/746733
www.cheersonline.com 29 November/December 2016 • E xpectations run high during this time of year, as bars and restaurants fi ll up with guests ready to celebrate. How can you rise to the challenge? We asked several operators for suggestions on making the most of the holiday season. BALANCE YOUR HOLIDAY DECOR Decking those halls during the holidays adds a festive touch, but opinions vary as to how much is too much. For a seasonal pop-up or kitchy-themed concept, more is more. But many restaurants try not to overdo it with seasonal decor. At the Bravo/Brio Restaurant Group, which includes 64 locations of Brio Tuscan Grille, "each restaurant tastefully incorporates holiday cues like white lights, fresh greenery, poinsettias, [and] some have trees," notes chief operating offi cer Connie Collins. A light touch is often best, as is incorporating some elements that already exist in your restaurant. New Orleans' restaurant Brennan's installs a 12-ft. tree that's decorated with birds to tie in with the theme of its Roost Bar and lounge. Its pastry chef creates a gingerbread display that includes the French Quarter, streetcars and the restaurant's facade. "In the rest of the restaurant, we lightly decorate," notes Brennan's general manager Christian Pendleton. It's important to fi nd a balance, "while also allowing Brennan's natural beauty to shine through." At The Palm restaurant's Houston, TX, location, the holiday party setup includes red bows on the paintings, ornaments hung from the Seven tips for surviving and thriving this holiday season By Kelly Magyarics As part of the subtle holiday decor, the pastry chef at New Orleans restaurant Brennan's creates a gingerbread display that includes the French Quarter, streetcars and the restaurant's facade.