Pie orders in your DMs. Cookie box payments on Venmo with no notes. A spreadsheet open on your phone the day before Thanksgiving while you try to remember who’s gluten-free. A festive holiday dinner party concept that never made it out of your notes app.
If that sounds like last year, this page is for you.
The holidays are when people want what you make most. They're hosting, gifting, and showing up to gatherings with something homemade. Holiday HQ is our guide to selling food this season: what to make, when to open orders, and how to get through your biggest weeks without the chaos.
New to Hotplate, coming back after a break, or already running weekly drops? Read on!
Start here
Never done a drop? You don't need a big following to start. A small group of neighbors, coworkers and regulars who love your food is enough. Coming soon: Set up your first holiday drop in 5 minutes →
Haven't logged in for a while? Your account is still there, and a lot has changed since you were last here (hello, Tap to Pay). Coming soon: See what's new on Hotplate →
Already running drops? Here's how to make this your best season yet. Coming soon: Get the holiday preorder countdown →
Why the holidays are your biggest season
From Halloween through New Year's Eve, there's almost always a reason to gather around delicious food or buy a treat. That's why November and December bring the biggest drops of the year on Hotplate.
Customers spend more, too. Last year, the November-December average order subtotal was 20% higher than the rest of the year, and the average tip went up 20% as well.
That's because holiday customers are shopping for more than one moment:
Hosting. Pies, rolls and sides for a table of twelve.
Gifting. Cookie boxes for teachers, neighbors and clients.
Showing up. Something to bring to Friendsgiving, the office party, or a Hanukkah dinner.
Celebrating. A ticketed supper club, a whole grilled branzino, jollof rice or vegan mac and cheese for the family table. When people gather for something special, they want food that feels like an occasion.
Treating themselves. Christmas morning cinnamon rolls, because it's Christmas.
The best part: you don't need a whole new menu. You can stick to your hits. Lean into the season by making a holiday version of what you already do well. Maybe that’s a pumpkin-shaped boule or your tried-and-true chocolate chip cookies with a festive ribbon around the box. Why you should sell food over the holidays →
What Hotplate handles for you
Hotplate is the all-in-one platform for chefs and bakers. You set your menu and dates; Hotplate handles everything that used to feel like a headache.
Get paid up front. Customers pay when they order, so there's no chasing Venmo requests or wondering who's actually coming.
Never oversell. Set inventory for each item. When the pies are gone, they're gone, and an in-cart timer and waitlist keep it fair.
Make exactly what's ordered. You know your numbers before you preheat the oven. No leftover dozens, no wasted butter.
Pickup without the pileup. Set pickup windows and limit how many customers can show up at once. This lets you control foot traffic and, if you’re serving hot food, ensures your customers get the freshest possible product.
Bring customers back. Customers subscribe to your drops and get a text the next time orders open. Your list is yours, and you can download it anytime.
Sell in person too. New this season: Pop-up Mode lets you take payments at holiday markets with Tap to Pay, and walk-up customers can subscribe to your drops right after they tap. Learn more about Pop-up Mode →
Customers can pay by card, Apple Pay, Google Pay, Venmo, Zelle or cash.
Explore Holiday HQ
Coming soon
Holiday selling FAQ
Do I need a big following to sell over the holidays? No. Plenty of Hotplate chefs started with a group text to friends, family, even coworkers. A small list of people who love your food is enough, and your drops grow with them.
How far ahead should I open Thanksgiving preorders? This depends on what you sell, but it’s generally best to aim for three to four weeks before. For example: open orders in the first week of November, remind your customers, remind them again, and close them around Nov 20, so you have plenty of time to shop and prep.
Can I take preorders without a website? Yes. Your Hotplate storefront is your ordering page. Share the link on Instagram, in a text, over email, and customers order and pay there.
How do I stop overselling during the holiday rush? Set a quantity for each item and a limit for each pickup window. Hotplate will show “sold out” when a limit is reached.
Can I sell in-person with Hotplate? Yes. Pop-up Mode lets you take card payments in person with Tap to Pay, and customers can subscribe to your drops after they pay, so you'll be able to text them the next time orders open.
What does Hotplate cost? You only pay credit card processing when an order comes through. This goes to Stripe, our payment processor. Hotplate charges a small fee to your customer - $1.55 on a $20 order. Most chefs leave this fee split as-is, but you can pass or take-on either fee if you want. There is no monthly or subscription fee, we only make money when you do.
Ready for your best holiday season?
Pick the thing you love to make, give it a holiday twist, and open orders. We'll handle the rest.
