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Chanukah - a special Holiday to Market to your Customers

Glowing Hanukkah Candles

Chanukah is eight nights of celebrations, candles, and gifts. That gives you eight opportunities to sell your restaurant's goods and services to consumers looking to celebrate with their loved ones. No need to put an entire Chanukah menu in place, but consider adding some traditional items to your dinner specials, such as latkes (recipe below).

In addition to dinner plans, your guests will be giving gifts for eight nights in a row. Gift cards are the perfect way to boost your sales, and eight nights of gifts means small denomination gift cards will be purchased by your customers in multiples. Consider staging photos with Chanukah chocolates or dreidels, or targeting your gift card Facebook posts to users who are interested in Jewish holidays to boost your gift card sales.

Finally, check your calendar. The dates of Chanukah vary every year - sometimes earlier, sometimes later - so take time to do a little research in November to ensure your marketing and menu plan and perfectly in place for all eight nights of celebration - and sales for your establishment.

Latke Recipe

YIELD
Makes 12 to 16 latkes
ACTIVE TIME
45 min
TOTAL TIME
45 min

INGREDIENTS

  • 1 pound potatoes
  • 1/2 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 to 3/4 cup olive oil
  • Accompaniments: sour cream and applesauce
Preparation
  • Preheat oven to 250°F.
  • Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
  • Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
  • Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
Cooks' notes:
·Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. ·Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly.


2016-12-30 00:00:00
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