Christmas season is upon us, and if you haven’t locked down your holiday menu yet, you’re in good company. December has a way of arriving faster than expected—suddenly orders are flying in, and everyone’s finalizing plans at once. 

Luckily, holiday diners are ready to spend, and they’re looking for center-of-plate dishes that feel both special and familiar. From understanding what’s driving demand to exploring what’s working in Hawaiʻi’s unique holiday landscape, there are smart moves you can make right now. Y. Hata & ChefZone are here to help you pull it together. 

Holiday Diners Are Ready to Splurge 

We all know, December is the busiest month of the year, and there’s a reason why—people are in the mood to celebrate, and they’re ready to splurge. December spending jumps 18.5% from November alone, with diners consistently spending more during the last two weeks of December than any other time of year. 

Consumers report they’re willing to spend 25-49% more on holiday meals compared to regular dining occasions, with average monthly dining-out spending hitting $191 per person during the season. Restaurant spending surges nearly 8% during the holidays, significantly outpacing grocery stores at just 2.1%. 

Your guests expect to pay more; they want something special, and they’re actively looking for restaurants that can deliver it. So, you know this is your moment to showcase center-of-plate dishes that justify premium pricing and keep tables turning. 

What Holiday Diners Really Want 

Understanding what drives holiday diners helps you make smart, quick decisions about your menu, especially when you have to make them at the last minute. Here’s what the data tells us: 

The demand for restaurant solutions is huge. A striking 66% of consumers prefer ordering out for whole holiday meals, with 89% wanting to order main courses from restaurants. Why? Three main reasons: reducing the stress of food prep and cleanup (82%), supporting local businesses (88%), and maximizing quality time with family (78%). 

Diners aren’t just eating out more—they want restaurants that can make their holidays easier and more special. They want the tradition without the work, and they’re willing to pay for it. 

Center-of-Plate Stars: What’s Flying Off Holiday Tables 

When it comes to holiday main dishes, certain classics consistently perform well. Whether you’re catering to mainland tourists or transplants, craving traditional flavors or local families expecting island touches, understanding what’s resonating with diners helps you build a menu that wows.  

Other beloved local holiday staples include shoyu chicken, laulau, chicken long rice, and haupia for dessert. The beauty of Hawaii’s Christmas table is how it weaves together multicultural traditions with influences from Japan, China, the Philippines, Portugal, and the mainland. Many families serve sticky rice alongside turkey or finish the meal with mochi alongside pie.  This melting pot approach isn’t just delicious—it’s a competitive advantage. Diners in Hawaii expect and appreciate menus that honor multiple traditions.

Last-Minute Prep: You Got This! 

Let’s be real: you’re reading this in early December, which means detailed planning is behind you. That’s okay. Here’s how to succeed with the time you have: 

Keep It Simple, Keep It Strong 

 Don’t try to reinvent your entire menu. Focus on what you already do well and add 2-3 holiday specials that leverage your existing strengths. If you’re known for your steaks, feature a holiday prime rib. If seafood is your thing, create a special catch with festive sides. Build on your reputation rather than starting from scratch. 

Leverage What’s Available NOW  

This is where your relationship with Y. Hata and ChefZone becomes crucial. We have quality products in stock right now that can anchor your holiday menu—premium proteins, prepared sides that you can elevate with your own touches, and dessert components that save you precious kitchen time. 

Can’t find exactly what you envisioned? Your account manager can suggest alternatives that are immediately available and might work even better than your original plan. 

Quick Wins for Busy Kitchens 

• Quality proteins you can count on: Reliable cuts that cook consistently and can anchor multiple dishes—prime rib, ham, turkey breast, premium fish 
• Versatile center-of-plate bases: Proteins that work across different preparations so you’re not starting from scratch for each special 
• Upscale options that don’t require complicated prep: Beef tenderloin, lamb chops, or premium seafood that deliver wow factor without tying up your line 
• Local favorites with broad appeal: Kalua-style pork, shoyu-marinated proteins, or ahi that satisfy both locals and visitors 

We’re In This Together 

Our sales team is ready to help you pull together your holiday menu and solve any last-minute challenges. Having trouble sourcing something? Need menu ideas based on what’s in stock? Want to discuss center-of-plate options that work for your concept or confirm delivery timing? 

Contact your Y. Hata or ChefZone account manager—whether you’re finalizing your menu today or you’re still figuring out your Christmas Eve specials, know this: you’ve got this, and we’ve got you. Our success is built on your success. Together, we can create a memorable holiday experience your guests will remember!