Seasonal menus – Creating a menu to fit your geographical needs

I don’t know about you, but when it’s cold, this frog likes to curl up and drink a nice hot tea or eat a bowl of chili or soup. I also know that this frog is a little too lazy to make chili or soup from scratch, so I’m always looking for some restaurant to fill my needs.

In Florida, it is hot for much of the year, and as such, the demand for hot, filling foods is usually low. This brings me to an interesting point. I have been to a few restaurants here in town that have seasonal menus. Seasonal, as in, “It’s December, so we’re going to make heavy soups and warm, filling foods”. Meanwhile, I am walking around outside in shorts and flip flops and would rather be eating a snow cone. 

All geographical areas have different needs when it comes to implementing a menu. If you live in Iceland, your menu in July (when temps average 55-65 degrees Fahrenheit) should be quite a bit different than a menu in Orlando, FL at the same time (when the temperatures average 90-100 degrees Fahrenheit).

Now, some things have a market no matter what the weather is like (pumpkin spice latte, anyone?), and are regularly implemented on a menu during certain seasons – but this is a decision that every restaurant needs to decide for themselves. Every restaurant should decide if a seasonal menu is something they should incorporate. Is making a seasonal menu worth it? Remember, if you’re making a seasonal menu, you are probably going to be buying outside of your normal inventory.

If you have a market for these menu items, by all means keep it up, but make sure you are doing so in a way that does not impede your growth as a company!