Friendsgiving Feast: A New Holiday Prequel, Served Casual

Friendsgiving, Thanksgiving’s younger cousin, is a brand new revenue stream, hungry for sides, delivery, and good vibes. 

Before the turkey hits the oven, there’s Friendsgiving — the low-stress, high-fun prequel to Thanksgiving that’s fast becoming a tradition of its own. What started as a potluck among twenty-somethings has evolved into a full-blown social event, and restaurants are taking notice.

Younger diners, especially those living away from home or celebrating with their chosen family, are trading big dining-room tables for cozy apartments, communal takeout, and shared sides. That makes Friendsgiving a golden opportunity for restaurants to capture early holiday traffic and showcase delivery-friendly dishes.

When is Friendsgiving?

Flexible by design (that’s part of its charm), Friendsgiving isn’t tied to a specific date like Thanksgiving Thursday; it’s more about when everyone can gather before traveling or joining family.

Friendsgiving is typically celebrated:

• The weekend before Thanksgiving, most often the Saturday or Sunday prior,

• Or, for college students and young professionals, the week leading up to Thanksgiving (usually between November 16–24 in a given year).

For 2025, Thanksgiving falls on Thursday, November 27, so most Friendsgivings will take place Friday, November 21 through Sunday, November 23.

That gives restaurants the perfect pre-holiday window to promote:

• Group dine-in specials the weekend before Thanksgiving

• Friendsgiving To-Go bundles for parties and potlucks

• Delivery promos the week leading up to Thanksgiving

🥘 Menus That Make the Moment

Friendsgiving isn’t about the perfect turkey; it’s more about togetherness. Focus your menu on shareable, low-stress options that feel festive without the fuss.

• Friendsgiving Feast Packs: Bundle your best sides — mac and cheese, roasted veggies, truffle potatoes — in portions for 4–6.

• Party Platters: Create a “mix & match” board of small plates, dips, and finger foods.

• Sides-to-Go: Perfect for guests who want to show up with something restaurant-quality without cooking.

• Desserts by the Pan: Think brownie trays, pumpkin bars, or mini pies that travel well and feed a crowd.

Delivery: The Real Guest of Honor

Friendsgiving and delivery are a perfect match — especially for hosts short on time, space, or cookware.

Make your online menu shine online by:

• Featuring a “Friendsgiving To-Go” category on delivery apps.

• Using cozy, seasonal photos and copy like “Order now, reheat later.”

• Offering scheduled pre-orders for group meals so customers can plan ahead.

• Including reheating instructions and a small thank-you note to drive repeat orders.

When you market delivery as party prep made easy, you position your restaurant as the solution to a very modern problem: everyone wants to celebrate; no one wants to cook.

Marketing Made Simple

Start promoting two weeks before Thanksgiving. Use upbeat, social-first messaging that speaks to your younger audience:

• “Hosting Friendsgiving? We’ve got the sides covered.”

• “Order your Friendsgiving feast now — you bring the friends, we’ll bring the food.”

Pair your posts with group-shot photos, behind-the-scenes prep videos, or short Reels showing dishes being packed up for delivery.

From Friendsgiving to Thanksgiving

Friendsgiving isn’t just a one-off event — it’s a lead-in to the main holiday. Use those early orders to:

• Gather email addresses for Thanksgiving and December promotions.

• Encourage repeat orders for your full Thanksgiving Sides-Only Menu. 

When you help your customers celebrate early, you’re first in mind when it’s time for the real feast.

Takeaway

Friendsgiving is more than a feel-good trend; it’s a fresh revenue stream. By offering festive, delivery-ready sides and bundles, you give younger diners what they want most: food that feels homemade without the hassle.

Celebrate early, sell smart, and let your restaurant feast with friends all November long.

Planning ahead? Don’t miss Side Hustle: Turning a ‘Sides-Only’ Thanksgiving Menu into a Profit Powerhouse

By Eileen Strauss