1 2 3 4 5 6 7 8 9 10 TABLE OF CONTENTS 2 READYING FOR CHANGE AND SUCCEEDING IN THE OFF-SEASON Help your staff wear multiple hats Collaborate with your team for them to take on additional duties relevant to each season. Embrace credit lines Borrowing money can be daunting, but it doesn’t have to be. With the right lender, you’ll be able to get the funding you need, whenever you need it. Engage with your regulars Your local patrons keep you in business. Make sure to acknowledge and reward them for dining in your restaurant. Celebrate now to help recruiting later Show your staff your appreciation for their hard work in helping you get through the busy seasons. to Make the Most of Your Restaurant’s Seasonality 10 STEPS TABLE OF CONTENTS PREPARING FOR THE SEASON: TRAINING AND MARKETING Find and train candidates early Secure staff ahead of your busy season and invest in training to smooth transitional periods and reduce hiccups. Create a marketing cadence Your marketing strategy should cater to the seasons so you can see more guests dining at your restaurant. MAKING THE MOST OF YOUR HIGH SEASON Create blended teams Pair experienced workers with new workers to get questions answered quickly and reduce pressure on management. Emphasize key financials While it’s important to focus on guests, inventory and equipment, your financials must be your biggest priority. Operating costs need to be paid to keep your restaurant running. Leverage technology to optimize the customer experience Both diners and restaurateurs agree that technology improves the dining experience and table turns. Keep your eyes on the prize Remember why your guests are there: to eat. Focus on high quality, safely made food for your patrons.