The restaurant industry is filled with a constant cycle of boons and recessions, and it can be tempting for a young restaurateur to expect that early success to continue forever. Even the most experienced managers can be caught off guard by an unexpected flux in business, which can be lead to disaster for the unprepared. Fortunately, there are practical strategies that can be used to overcome these droughts of patrons.
It is common for local markets to depend on seasonal visitors, but other factors can play large parts in the numbers walking through the door, like the current health emergency effecting much of the world. Outlasting those slow times may require offering cross-promotions with other businesses, or new services to take advantage of previously neglected areas. It also might be necessary to institute lean initiatives to reduce the waste in your current operations.
Below is a guide with some useful information that can better prepare you for those unavoidable slow months. And even though those slow months will eventually come, that does not mean your business must be at their mercy.