Christmas and New Year’s Eve bookings without no-shows
To fill 24 and 31 December with no empty tables, open bookings in early November, offer a set menu at fixed times, approve every booking yourself and ask guests to confirm the day before. This guide walks through each step and the settings to prepare before the first requests come in.
Why a holiday night is not a normal service
On Christmas Eve or New Year’s Eve every table counts double: the room is full, the menu is fixed, ingredients are ordered in advance, and walk-ins cannot make up for an empty table. A no-show means a menu paid for and a cover lost.
Three things change compared with a regular service:
- Meals are longer. A multi-course holiday menu often takes the whole evening: there is no second sitting like on a Saturday.
- Tables are bigger. Families and groups of friends book for 6, 8 or 10.
- Guests book early. People who celebrate in a restaurant plan weeks ahead.
Step 1: decide the offer before opening bookings
Before opening the date, settle three things and announce them together:
| To decide | Why | Example |
|---|---|---|
| Menu and price | Guests book knowing the price | One five-course set menu, price per person |
| Arrival times | The kitchen sends everyone at once | Arrivals between 7:30 and 8:30 pm |
| Conditions | No arguments on the night | Deposit for tables of 6 or more, free cancellation up to 48 hours before |
A set menu, possibly with a choice of starter or dessert, simplifies ordering and prep. Publish it on your website and Google profile as soon as the date opens (see our guide to a QR code menu).
Step 2: open the date at the right time
Open bookings for 24 and 31 December in early November. Check that your booking tool accepts bookings that far ahead: many restaurants limit online booking to a few weeks, which keeps New Year’s Eve closed until early December.
In Resto1Click (Pro+ plan), this setting is “Bookable up to (days ahead)”, in Reservations → Settings → Availability. To accept 31 December from 1 November, you need at least 61 days.
Step 3: set the evening up for the kitchen
Four settings prevent a rush in the kitchen:
- A long meal duration for dinner, so each table is booked for the whole evening.
- A cap on arrivals per time slot: above a number of guests arriving at once, the slot is no longer offered online.
- A maximum party size online: above it, the booking becomes a request you approve, so you can talk to the guest first.
- A last booking time before closing.
In Resto1Click these are in Reservations → Settings → Availability. They apply to every evening: write down your usual values to restore them after the holidays.
If you close on 25 December or 1 January, add those days as exceptional closures: no online booking is possible on those days.
Step 4: approve every booking
For these two nights, switch confirmation to “I review every request”. Each booking arrives as a request: you check the table size, call the guest back if needed, then confirm. The guest then receives the confirmation by email.
It is also the time to read guests’ notes (allergies, children, birthday): in Resto1Click they are highlighted in the booking list so you don’t miss them.
Bookings taken by phone are added by hand (“Add a booking”): they take the same tables and count towards the same arrival cap as online ones, so you avoid double bookings.
Step 5: ask guests to confirm the day before
The most effective lever against no-shows is simple: ask guests to confirm the day before. With Resto1Click, a reminder email goes out automatically the day before with a “Confirm I am coming” button and a cancellation link. A guest who can no longer come cancels in one click, and the table is freed for someone else.
For large tables, add:
- a confirmation call the day before for groups of 6 or more;
- a deposit, taken at booking under your own conditions. Resto1Click does not take deposit payments: handle it by bank transfer or in person, as you already do for groups.
Step 6: keep a list for last-minute calls
Cancellations from the day before can be resold if you know whom to offer the table to. Keep the details of guests who called when the evening was full, and call them back as soon as a table frees up.
Holiday checklist
| When | What to do |
|---|---|
| End of October | Set menu, price, arrival times and conditions |
| Early November | Open the dates, publish the menu on your site and Google profile |
| November | Approve requests, call large tables back |
| Early December | Set meal duration, arrival cap, closures on 25 Dec and 1 Jan |
| The day before | Automatic reminder, calls to large tables |
| On the night | Resell cancellations to guests on your list |
FAQ
When should a restaurant open bookings for New Year’s Eve?
In early November, when you announce your menu. Guests celebrating with family or friends book early.
Should we offer a set menu on Christmas Eve and New Year’s Eve?
It is the simplest option for the kitchen: one set menu, possibly with a choice of starter or dessert, at a price stated when guests book.
How do we reduce no-shows on 24 and 31 December?
Approve each booking yourself, ask guests to confirm the day before, and take a deposit for large tables.
Can we take holiday bookings online without paying commission?
Yes, with booking built into your own website: guests book with you, with no commission per guest. To compare with booking platforms, see our article on Zenchef and TheFork pricing.
Your holiday nights, booked on your own website.
✓ Online booking with no commission, tables assigned automatically from your floor plan ✓ Approve each request, cap arrivals, set exceptional closures ✓ Reminder the day before with “Confirm I am coming” ✓ Founder price: EUR 39/month excl. VAT for life for the first 30 restaurants, until 31 December 2026