Published September 23, 2015

The Positives and Negatives of Seasonality

For those working in the restaurant industry, the concept of “seasonality” can be both a blessing and a curse. On the one hand, the seasons play a larger role in restaurant traffic than they do in many other industries; the summer months may be busy for coastal towns while the rest of the year is dead, and pubs in college towns may see the exact opposite to be true. However, as this post from Buzztime notes, it’s possible to combat the fluctuations in seasonal traffic with another aspect of seasonality: in season produce.

For example, if your autumn months are some of your restaurant’s slowest, you may consider offering limited-time menu options and dishes that highlight fall flavors like apple, pumpkin, butternut squash and spices like cinnamon and nutmeg. Not only will your customers be pleased with the freshness of the menu items and ingredients, but you’ll create intrigue among people to keep coming back to see what’s new on your menu with each coming season. There are plenty of great fruits and vegetables that peak in each season that you’ll be able to keep freshening up your menu to keep customers interested. For more tips on combating seasonality, continue reading.

Read the full article here: Creating Demand: How to Combat Seasonality with Seasonality