Christmas puts extra pressure on every hospitality business. Venues are busier, stock moves faster and the cost of a missed or poorly timed delivery can be felt immediately behind the bar or in the kitchen.
At Champers, preparation for the Christmas period normally begins around September and October, with particular attention to holding stock appropriately and preparing for the seasonal uplift in demand. Our core message to customers remains reassuringly straightforward: we continue to support their normal ordering needs, while asking everyone to follow the delivery and ordering schedules communicated for the period.
Plan the important orders early
The most useful thing a venue can do at Christmas is plan ahead. Think about the dates when trade will be highest, the products likely to move quickest and the storage space available on site. Build those considerations into your ordering routine rather than leaving critical stock to the last possible moment.
This does not mean every order needs to be unusually complicated. It means allowing enough time for a busy operation to process, prepare and deliver it within the agreed schedule. For standard next-day delivery, the usual cut-off is 12pm on the day before delivery, subject to the Christmas schedule communicated for that year.
Keep to the communicated schedule
During the peak, delivery capacity and route plans need to work across many venues at once. Customers can help by placing orders in good time and sticking closely to the delivery days and timings we communicate.
If your venue has special access information, a cellar delivery, restricted unloading arrangements or a preferred delivery window, please send the details by email through your account manager or directly to our Sales team. This allows us to assess what is practical and safe.
Keep the delivery practical on the day
The same basics matter even more when trade is busy: make sure there is a suitable unloading area, that any agreed access arrangements are in place, and that the venue is ready for the delivery. If empty kegs or pallets need collecting, tell the office ahead of time. Where the vehicle has capacity, the driver may be able to collect them during the delivery; otherwise we can arrange a subsequent collection.
Behind the scenes, each order follows the same careful sequence: it is picked against the sales order, independently checked, wrapped, assigned to a route and loaded for delivery. That consistency is part of how we keep the operation moving when demand is high.
When the Christmas ordering and delivery schedule is shared for the season, use it as the starting point for planning your festive orders.
If you are planning for a busy festive period, speak to your Champers account manager or contact the Sales team early. We can help make sure your delivery arrangements are clear before the rush begins.
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