The seasonality of food. Here’s a quote from Michael O’Leary: “At the moment the ice is free, but if we could find a way of targeting a price on it, we would”
Most of us are familiar with the business model that he operates. Low cost, basically translating to very good value, if you travel at certain times .For me this involves knowing when to travel, avoiding the busy seasons &planning.
Let’s imagine a restaurant or a bar run by Michael and based on the principles of seasonality, planning and maximizing profit. From the hip, Michael “seasonality”, buy only what’s in season, know the seasons, plan around the seasons & be more profitable by following the seasons, Easy or not? How many kitchens operate this model? How many restaurants, hoteliers or pub owners follow this model?
We can split seasonality into two models–the seasons for fruit, vegetables, fish, game, meat etc & holiday, Christmas, special occasions such as mother’s day, valentine’s day and the rest.
Seasonality of food is the model I want to look at. How does a business use this on their menus? Are menus put together, planned, costed & structured around buying at the best price, when in season.
Have you looked at your fruit & vegetable supplier’s invoices?
Seasonality of produce makes economic sense & thus more profit on your food.
Seasonality isn’t exclusive. Get your team familiar with seasonal produce talk to suppliers. Speak to a group or business that is already doing this.
Imagine a Ryanair restaurant do you think you’d be eating tomatoes, strawberries or “spring lamb” in early January? I bet Michael O’Leary would serve a profitable seasonal menu in his Ryanair restaurant.