GuideEvents & Seasonal

Planning New Year's Eve at Your Restaurant Without Loose Ends on the Night

New Year's Eve is one of the biggest sales nights of the year, but also one with the most questions: what does the menu cost, when is the deposit due, how late can guests cancel?

Works with ChatGPT, Claude and Gemini, including the free versions.

The matching prompt in Prep List creates a priced menu, clear rules for deposit and cancellation, a running order for the evening, announcement texts and a note on your opening hours on New Year's Day.

What you get

A priced menu
Deposit and cancellation rules
A running order for the evening
Announcement texts
A text about opening hours on New Year's Day

What the result looks like

Example for a neighbourhood bistro, shortened

New Year's Eve at The Copper Pot · 5 courses · £89 per person Running order: 7:00pm welcome drink 7:30pm five-course menu 11:30pm midnight cheese toasties 12:00am toast in the courtyard Terms: Deposit of £40 per person when booking. Free cancellation until 20 December, after that the deposit is kept if we cannot resell the table. Announcement: See the year out in style: five courses, a glass of fizz at midnight and a dining room full of people you like. Only 40 seats. New Year's Day: We are closed on 1 January and open again from 2 January.

Prompt 318 in Prep List

New Year's Eve

In the app

The ready-made prompt is part of Prep List.

Already tailored to your restaurant, together with 499 more for reviews, menu, team, Instagram and events.

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Good to know

Fixed menus with a deposit are standard on New Year's Eve. Also be open about whether you are open on New Year's Day.

Fixed menus with a deposit are standard on New Year's Eve. Guests expect it.
State the cancellation deadline in the announcement, not only at booking.
Say clearly whether you are open on New Year's Day. That question is guaranteed to come.

Frequently asked questions

When should I announce the New Year's Eve menu?

From late November to early December. Many people plan the night early, and the best tables go quickly.

How big should the deposit be?

30 to 50 per cent of the menu price is common. What matters is clear terms that the guest knows before booking.

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