For cafés, restaurants, pubs and shops, December can carry the year. It also asks for money before it pays any back: stock, extra hours and deposits all land before the takings do. The owners who do best plan the cash as carefully as the menu.
Stock
Work out what sold last December and order against that, not against hope. Agree delivery dates with suppliers early, and know which items you can reorder quickly if they sell out.
Staff
Fix the rota for the peak weeks now, while people can still say yes. Train temporary staff before the rush, not during it, and give them one person to ask.
Cash
List every payment due between now and the end of January, including the quiet weeks that follow Christmas. If the timing is tight, decide how you will cover it before you need to, whether that is your own reserves, supplier terms or business funding based on your card takings.
Bookings and deposits
Take deposits for group bookings and set a clear cancellation policy. Confirm large bookings a week ahead and again the day before.
Want to talk through funding for the season? Send a funding enquiry and we will come to you.