Discover how restaurateurs are defying the winter slump with ingenious strategies to attract more patrons and ensure business thrives during the chilly months. Learn how these tactics, combined with cost-cutting measures and social media engagement, create a recipe for success, even when tourists are scarce.
Adding to restaurant owners’ worries are higher inflation, rising food prices, inflated utility bills and additional diesel costs to run generators during load shedding, all of which have put an additional strain on revenues. The higher cost of living has also causes constrained household budgets, with dining out being deemed an avoidable luxury that can be substituted with ordering in, which is USUALLY cheaper and eliminates travel costs.
- Winter Specials and Seasonal Menus: Uncover the most common strategy employed by restaurants to draw in locals during winter – seasonal menus featuring hearty, comforting dishes and unique winter ingredients. Find out how top establishments like Salsify tailor their offerings to keep regular diners satisfied and warm.
This is why it is of vital importance for restaurants to get their specials, set menu’s ect. on the FOMO app. The FOMO app has over 250k users nationwide in South Africa.
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“At Salsify, we run our ‘locals-only’ menu in winter, which is a four-course menu, plus snacks. The idea is to offer a reduced menu, which is still quintessentially Salsify. It’s a nice way to give our regulars a bit of a treat in these colder months. In winter, it’s about keeping the lights on more than making money. We really appreciate our local diners for helping us do that,” avers Ryan Cole, head chef and owner of Eat Out 3-star restaurant Salsify at the Roundhouse.
During winter, we offer a seasonal menu with more ‘hearty’ produce, a lot of which comes from what we grow,” says Adriaan Maree, owner of Pretoria-based Fermier restaurant. Agrees Nico Goosen, head chef and co-owner, The Blue Crane Restaurant and Bar, Pretoria, “Warm and hearty blackboard specials that include venison, which is mostly available in winter, coupled with food-and-drink combos, has helped us maintain a steady stream of clientele during winter.”
2. Frugality and Cost Control: Explore the innovative cost-cutting methods that savvy restaurateurs employ to navigate through the winter months. From minimizing waste to smart inventory management, witness how restaurants like Basalt and Midlands Fable in Durban stay financially resilient.
Ashley Moss, culinary director, FYN, Cape Town, concurs. “We minimise wastage by utilising all our produce to its maximum potential. We also use locally foraged ingredients from around the coast which has the bonus of keeping purchases down,” he says. At Basalt in Johannesburg, resident chef James Diack offers guests evolving tasting menus that change every six to eight weeks and are based on produce that is seasonally available and sustainably farmed or caught. This keeps the menu interesting and helps to control food costs. Adds Johannes Richter and Johanna Richter, proprietors of Eat Out Woolworths Restaurant of the Year, The LivingRoom at Summerhill Estate, “Everyone works hard to be as resourceful as possible without compromising the experience our guests have. Sometimes this resourcefulness gives us a creative edge by finding new techniques with something that wouldn’t have featured otherwise.”
3. Experiences, Events, and Social Media Engagement: Learn how engaging experiences and active social media promotion form a winning combination to overcome the winter evening impasse. Discover the exciting events and themed evenings hosted by restaurants like The Taproom and The Chefs’ Table to keep the momentum going.
“We watch utility consumption very carefully, switching off equipment, geysers and gas stoves when not required. We are also extra cautious on wastage and have tight stock controls in place,” explains Cherise Stopforth, operations manager, George’s Grill House, Hyde Park Corner, Johannesburg.
4. Cashing in on Warmer Winter Days: Find out how certain regions, like Johannesburg and Durban, capitalize on warmer winter days to maintain consistent business levels. Learn how restaurants adapt their venues and menus to accommodate patrons during the milder season.
Remarks Steve Hackner, operations director at Eat Out star restaurant The Shortmarket Club in Johannesburg, “In Jozi, there is not a big drop-off in customers during winter. Typically, there is a night or two that is quieter during the week and then weekends are busy. Rain is the only element that really impacts negatively.”
In Durban, too, where winter is not as harsh, restaurants do not necessarily experience a decline in business. Francois Steyn, owner of Pretoria-based Hillside Tavern, tells us, “Due to the design and cosy atmosphere of our dining room, as well as the diversity of our menu, the winter months are typically the busiest of the year. Obviously, we lose business on the patio especially at night, but the dining room fills up more.”
5. Consistency and Quality: Discover the vital importance of maintaining consistent quality and impeccable service during the winter months. Unearth the strategies employed by restaurants such as Zioux and Chefs Warehouse Tintswalo Atlantic to provide patrons with an exceptional dining experience every time.
“Our main goal is to ensure that our spaces are full every day, which we achieve by maintaining high standards, excellent service, consistent food quality, and a beautiful ambience. Additionally, we keep the menu interesting by constantly introducing new changes. We also add lots of entertainment to keep things fresh throughout the season.
We are grateful for the patrons who trust us to provide a memorable dining experience every time they visit,” states Gary Kyriacou, partner at Zioux in Johannesburg, winner of the Eat Out VISI Style Award. Liam Tomlin, partner at Chefs Warehouse Tintswalo Atlantic in Cape Town, tells us that the group sees a surge of business for seven to eight months of the year and uses those profits earned to ride through the slower winter months. He adds, “As a group, we’ve always been very conscious of consistency and value for money. We watch every penny as best we can without compromising our product and standards or jeopardising the customer experience. And we’ve always tried to look after the local clientele, because we rely on them in the winter.”
By embracing these innovative approaches, restaurants can successfully navigate through the winter slowdown and emerge stronger than ever, capturing the hearts of loyal customers and enticing new ones with their winter delights.