How to Make Your Restaurant Stand Out From the Crowd This Easter (2025 Edition)

Quick stat: U.S. consumers are expected to spend $23.6 billion on Easter food, gifts, and celebrations in 2025, up 5 percent from last year Reuters. That surge means thousands of diners in every market will be choosing where, and how, to celebrate. Hereâs how to make sure they choose you.
1. Refresh (and Differentiate) Your Easter Game Plan
Offer an Experience, Not Just a Meal
- Themed family activities. Replace the tired photoâop bunny with a handsâon âdecorateâyourâown cupcakeâ station or a short, childâfriendly eggâhunt between seatings.
- Weekendâlong programming. Stretch revenue over three days: Good Friday fish specials, Saturday âkids eat freeâ brunch, and Sunday grand buffet.
- Instagram moments. Set up a springâfloral backdrop and encourage guests to tag your location; repost userâgenerated photos to build buzz.
Internal resource: Need new displayware for that cupcake station? Explore our dessert & pastry stands for eyeâcatching presentations.
2. Create a Modern, Seasonal Menu
EasterâInspired Brunch Classics (With a Twist)
Dish Idea | Why It Works | Helpful Gear |
Mapleâmustard glazed ham carving station | Plays into tradition while adding chef theater | Carving stations & heat lamps |
Mediterranean roast leg of lamb with chimichurri | Global flavors resonate with adventurous diners | Commercial convection ovens |
Pastelâcolored deviled eggs (beetâ or turmericâdyed) | Highly shareable âwowâ plate for social media | Egg slicers & prep tools |
Plantâforward sides, roasted rainbow carrots, quinoaâkale salad | Meets growing flexitarian demand | Hotel pans & serving utensils |
Sweet Endings
- Chocolate-hazelnut bread pudding in mini castâiron skillets
- Lemonâlavender cheesecake bites served on marble slabs
- Cottonâcandyâtopped milkshakes for childrenâs menus (dualâpurpose: beverage & dessert)
3. Market Early & Smart
- Segment your list. Send loyaltyâmembers a âfirst dibs on reservationsâ email two months out.
- Shortâform video. Post 15âsecond reels of your chef torching the ham glaze or assembling pastel desserts.
- Local partnerships. Crossâpromote with a nearby florist for tableâtop bouquets; tag each other on socials.
- Press releases & community calendars. Regional TV and cityâguide sites still pull traffic, submit key details six weeks prior.
Pro tip: Include a reservation landing page link with a single clear CTA, donât make guests hunt.
4. Gear Up for the Rush
Verify Equipment Capacity
- Holding & serving: Check that all chafing dishes & induction warmers have enough fuel or extra induction discs.
- Highâvolume beverage: Expect spikes in coffee, tea, and juice, service flows faster with a dedicated commercial coffee brewer and insulated dispensers.
- Speedâscratch prep: A reliable commercial food processor can knock hours off vegetable mise en place.
Staff Scheduling & Training
- Run a mock buffet line the week prior, time each stationâs replenish cycle.
- Incentivize holiday shifts with a tiered bonus (e.g., higher bonus for double shifts).
- Train one âfloaterâ per ten employees to tackle surprise bottlenecks.
5. Add a ToâGo Revenue Stream
Not every family dines onâpremise. Capture incremental sales with:
- Preâordered Easter brunch boxes, sealed in takeâout containers.
- Heatâandâserve ham dinners packaged in foil pans & lids.
- Online ordering cutoff: Good Friday, noon; curbside pickup windows every 15 minutes on Easter Sunday.
6. Sustainability & CostâControl Tips
- Rising egg prices? Offer dyed pickledâegg garnishes instead of whole egg takeâaways.
- Reduce singleâuse plastics by switching to compostable disposable cutlery.
- Batchâcocktails in glass beverage dispensers to cut labor and packaging waste.
7. FAQ Corner
How early should restaurants open Easter reservations?
Start promotions six to eight weeks in advance. According to OpenTableâs 2024 data, Easter brunch slots fill 19 days sooner than an average Sunday.
Is a buffet or plated service better for Easter?
Buffets handle higher volume and broaden menu variety, but plated meals provide more control over food cost. Many operators offer a hybrid: plated entrées with buffet salads and desserts.
Whatâs a good nonâtraditional Easter protein?
Salmon en croûte or prime rib are trending alternatives that photograph well and command premium pricing.
How can I accommodate dietary restrictions?
Label buffet items clearly and provide at least one vegan entrĂ©e (e.g., mushroom Wellington) plus glutenâfree sides such as quinoaâherb pilaf.
Final Thoughts
Easter is more than a single busy Sunday, itâs a springboard for winning new regulars. By refreshing your concept, showcasing seasonal menus, marketing intentionally, and ensuring your equipment and staff are Easterâready, youâll create an experience families return to year after year.
Need lastâminute gear or disposables to nail your brunch buffet? GoFoodservice has you covered, shop our full range of restaurant supplies whenever inspiration (or emergencies) strike.
Happy planning, and hereâs to a recordâsetting Easter service!
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