No matter how busy your restaurant or bar is at its peak, preparing for slow times is crucial to its long-term success. It is easy for the new restaurateur to think their early success will continue indefinitely, but this can be a grave mistake. Even experienced managers who understand the natural ebb and flow of business can find themselves in difficult situations if they do not put into practice the useful strategies available to them.
Maybe it is because your market depends on seasonal visitors, or maybe it is due to a change in the quality of your location, but that does not mean you have to rely strictly on luck to turn things around. For those seasonal businesses, it might be necessary to use lean initiatives to cut down on the excess fat in your operations and save money. For restaurants in difficult locations, coordinating cross-promotional offerings with other nearby entrepreneurs can attract new customers to the area.
Refer to the following guide for more helpful tips that can better prepare you for those inevitable slow months. And just because months will eventually come, that doesn’t mean you have to be at their mercy.