When planning your menu, consider your company and time between each holiday meal and don’t shy away from serving the same thing more than once over the course of the month. Serve the same soup the first night of RH and the first night of Sukkot or the same brisket Shabbos of the 3-day Rosh Hashanah Yom Tov and Shabbos Chol Hamoed (Sukkos). Point is, don’t make 3 soups, 5 briskets, or even 8 desserts. Cook in bulk by doubling/tripling/quadrupling recipes that freeze well.
Freeze in portions the size of your crowd and pull from the freezer in advance of the meal. This way you are not starting from scratch before each holiday. Alternate your menu based on company (so you don’t repeat food with repeat guests – although that wouldn’t be the worst thing) and proximity of meals.
Click here for my tips on which foods freeze well: