Christmas 2025 is shaping up differently, and for restaurants, bakeries, cafés and hotels, the coming weeks bring real opportunities. New data from the SIGEP Observatory shows growing demand for festive desserts across Europe – meaning higher footfall, stronger expectations and a need for teams ready to deliver creativity, quality and indulgence. 

Key Consumer Trends Operators Should Note 

Dessert spending is rising 

Dessert outings have climbed significantly in the past year. Even with tighter budgets, guests are still willing to pay for “something special”. 

Festive bakes are evolving 

From modern twists on panettone to “superfood” doughs and even purple panettone with pistachio and wild-strawberry cream, 2025 is all about creativity without losing tradition. 

Customers are planning earlier 

Pre-orders are increasing. This calls for structured production schedules, reliable order management and rotas capable of handling seasonal spikes. 

Demand for creativity and premium presentation 

Lighter textures, refined flavours and artisanal touches are driving purchases. Guests want desserts that look as good as they taste. 

 

What This Means for Staffing 

Pastry and bakery skills in high demand 

Operators may need to strengthen pastry teams – even temporarily – to meet demand for premium bakes and seasonal desserts. 

Flexible staffing for peak periods 

Front-of-house, kitchen and collection/delivery teams will all feel pressure. Seasonal support can prevent burnout and maintain service quality. 

Training becomes essential 

Texture, consistency and presentation matter more than ever. Upskilling teams now will protect standards when the rush begins. 

Operational planning is critical 

Pre-orders require strong organisation: stock management, workflow planning and order fulfilment must be well-coordinated. 

 

What Smart Operators Should Do Now 

  • Review staffing levels – especially pastry, dessert prep and FOH support 
  • Bring in seasonal or flexible staff early 
  • Invest in training on dessert prep and presentation 
  • Plan production cycles around pre-orders and anticipated peaks 
  • Update menus with creative, high-value festive bakes that meet current trends 

For 2025’s holiday boom, success won’t just come from what’s on the menu – but who is in the kitchen and front-of-house. The right staffing, planning and flexibility will decide whether this Christmas is good… or exceptional.