How Winter Menu is Warming Up Restaurant Sales

Winter menus are gaining strong traction as restaurants lean into comfort foods with a global twist. The focus is on seasonal ingredients, plant-forward and healthier choices, experience-driven dishes, and smart menu engineering. Metro cities like Mumbai, Bengaluru, and New Delhi are leading this trend, using curated winter menus to attract and engage more diners. Restaurants have winter menu from October to February and during this period they gain profit by 25-30% and winter menu is increasing in restaurants with a growth rate of 40% in 2025.

Curating Winter Menu

The winter menu is crafted to embody comfort, warmth, and a sense of familiarity, qualities that customers naturally seek during the chilly months.

“The emphasis is on leisurely enjoyment, rich flavors, and beverages that provide both nostalgia and coziness,” shared Ravi Nara, Founder, One Door Down where the winter cocktail selection is carefully crafted to foster intimate conversations and snug evenings, perfectly complementing the café-bar's welcoming setting.

For Neeraj Aggarwal, Founder, Tubata, winter menu curation is rooted in principles of seasonality, comfort, and complex flavors. “The special winter menu combines warm spices, slow-cooked sauces, tandoori dishes, and classic Indian sweets, providing diners with an elevated yet comforting meal experience,” he added.

While, for Aashita Relan, Founder of Royal China, the focus is on nourishing broths, steamed preparations, richer rice dishes, and warming cocktails that enhance the overall dining experience without overpowering the cuisine’s balance and finesse.

What’s Trending

Winter menus are becoming more influenced by the desire of consumers for comforting classics with an elegant twist. Nara noted, “Guests prefer familiar flavours that evoke warmth and festive cheer, which is why drinks like Hot Toddy, Irish Coffee, and Mulled Wine continue to resonate. Current seasonal menus focus less on innovation and more on refining cherished favorites that convey a sense of comfort and celebration.”

Adding further, Relan said, “Guests gravitate towards hearty soups, rich mains, and warm beverages, prompting restaurants to spotlight signature favourites and seasonal cocktails that feel celebratory yet familiar.”

Winter menus are significantly shaped by guests seeking comforting, warming meals that feature traditional Indian flavors. “The focus is on slow-cooked preparations, richer textures, and layered flavours that feel indulgent yet balanced. Winter menu trends are shaped by both consumer demand and chef-led creativity. Guests gravitate towards familiar, comforting dishes, while chefs elevate those using modern techniques, seasonal produce, and thoughtful plating,” pointed Nishtha Kawatra, Founder, Novy.

What’s Challenging

A major challenge is ensuring uniformity in flavor and temperature when serving hot drinks during busy times. “This issue is tackled through careful preparation, accurate batching, and comprehensive staff training to make certain every drink is delivered at the perfect temperature while preserving its taste,” added Nara.

For Tubata, one significant challenge is consistently obtaining fresh, high-quality seasonal produce during the winter months. This is managed by closely collaborating with reliable suppliers and adapting the menu as needed.

“Challenges include sourcing consistent seasonal ingredients, managing rising food costs, and balancing indulgence with lighter preferences. These are addressed through strong supplier relationships, flexible menu planning, and efficient ingredient utilisation,” shared Kawatra.

Relan said, “Maintaining consistency in premium ingredients while adapting to seasonal preferences can be addressed through careful menu curation—highlighting existing signature dishes suited for winter rather than overextending the menu.”

The Business Impact

The winter cocktail menu and dessert significantly boost evening footfall and encourages longer dwell time as guests tend to stay longer over warm drinks and desserts.

This menu enhances One Door Down's reputation as a seasonal, experience-focused venue, resulting in higher average spending and encouraging repeat visits throughout the holiday and winter seasons.

A thoughtfully crafted winter menu greatly improves guest interaction and encourages return visits.  At Tubata, the Special Winter Menu drives seasonal footfall, encourages group dining, and increases average spend per table. On an average, restaurants gain 30-35% sales during the winter season with 40% of the restaurants from metro cities focusing on winter menu. In short, winter menu is here to stay, as it combines comfort, seasonality indulgence and storytelling.