The holidays are almost here, and you already know what that means for your kitchen: office pau hana parties, family gatherings, potlucks that need a main dish, and pūpū platters. It all adds up to a busy season from Thanksgiving straight through New Year’s. Off-premise dining now accounts for more than half of traffic for the average restaurant, according to the National Restaurant Association, and the holiday season stacks catering and large-format orders right on top of your everyday takeout. Whether you’re on Oʻahu, Kauaʻi, or Hawaiʻi Island, the best time to make sure you have the trays, lids, and utensils for that rush is now, before the first big order comes in.   

Holiday Demand Is Still Going Strong  

Guests are watching their spending more closely this year, but they haven’t stopped coming to you. In the National Restaurant Association’s most recent quarterly survey, 56% of consumers said they dined at a restaurant in the past week, keeping restaurants at the top of discretionary spending. Workplace celebrations are another big opportunity. In ezCater’s latest holiday survey, 81% of employees said they planned to attend their holiday party, up from 69% the year before, and 78% said the food is what they look forward to most. Catering is growing too, with 38% of restaurants planning to add catering this year. When the office manager calls asking for three party trays for Friday, you want to be ready to say yes.  

Why Planning Ahead Pays Off    

Running a kitchen in the islands means planning a little further out than operators on the mainland. Around 85% of the goods used in Hawaiʻi are shipped in, and this year the costs along that route have kept moving. Fuel surcharges on mainland-to-Hawaiʻi freight went up several times as global fuel prices climbed, and the polypropylene resin used to make trays and containers has risen since spring. On top of that, 68% of operators report that tariffs have added to their costs. Shipping to the islands has stayed reliable, but with this many moving pieces, locking in your holiday disposables early gives you one less thing to worry about when December gets busy. Stock up now, and you can focus on cooking and serving instead of chasing supplies.  

Count Before the Rush    

A little planning now goes a long way. Start by looking back at last November and December. How many catering and party orders went out, and which weeks were busiest? Then count what goes into each order. Every party tray needs a tray, a lid, and usually a serving spoon and fork. Multiply that by your expected orders and add a cushion for walk-ins and last-minute requests. Pre-selling holiday platters is a smart way to get an early headcount, and it gives you a clear picture of what to order. Finally, check your storage space so you know how much you can keep on hand and how much to schedule for later deliveries.  

Built for Big Orders  

ProPak Square Catering Trays and Large Serving Utensils are made for this kind of season. The black square trays come in 12×12″ and 16×16″ sizes, with matching clear PET dome lids that let guests see what’s inside before the lid comes off. They’re heat-resistant and work for both hot and cold food, so the same tray can carry a hot main to the office party, and a cold pūpū spread to the family gathering. The 8.5″ serving spoon and fork are sized for large-format portions, so guests can serve themselves without hunting for utensils. Recyclable, strong, and reliable; they help you deliver a party tray that looks as good as it tastes.

Get Ready Now with Y. Hata  

The holiday rush will be here before you know it. Take stock of your disposables, plan your catering inventory, and order ahead so you’re ready for every party tray that heads out the door. ProPak is available only from Y. Hata, so contact your Y. Hata Account Manager to get your catering trays, lids, and serving utensils on your next order.