The Rhythm of the Season
Between peaks and calm: how seasonality shapes work, guests, and reflection in a restaurant Seasonality in hospitality is not merely a question of guest numbers, but a rhythm that influences the entire operation of a restaurant – from the team and organization to the experience a guest takes with them. Periods of high demand bring energy, dynamism, and high expectations, while quieter months open space for reflection, development, and strengthening of the concept. It is precisely in this fluctuation between peaks and calm that a restaurant’s true strength is revealed – the ability to remain consistent while also being adaptable enough for seasonality not to become a limitation, but rather part of its identity.
How does seasonality of guests affect your business – where do you feel it the most?
Tomaž Bevčič, Rizibizi:
We are based in Portorož, so we are a clear example of a destination where seasonality strongly impacts business. In summer, demand often exceeds our capacity, while in the winter months, when there are almost no tourists, visits drop significantly – similar to most coastal restaurants.
Tadej Gašparin, Pikol:
We certainly feel the effects of seasonality, as it significantly impacts the dynamics of our business. During the summer months, we see an increase in tourists, which requires greater operational readiness and adjustments to our offer. In the winter period, local guests prevail, bringing a calmer yet stable business rhythm.
In summer, demand exceeds our capacity – in winter, it almost disappears.
Rizibizi
How do guests differ in high season versus off-season: in expectations, behavior, or spending?
Tomaž Bevčič, Rizibizi:
In high season, international guests dominate, often visiting us because of our inclusion in the Michelin Guide and our JRE membership. These guests tend to fully embrace the experience – tasting menus and wine pairings. Off-season, the structure of guests changes slightly, while spending remains comparable, even though the number of visits is lower.
Tadej Gašparin, Pikol:
In high season, when international tourists dominate, we notice a greater interest in local and traditional dishes, as they want to experience authentic cuisine. Off-season, our guests are mainly local, so we place more emphasis on innovation and upgrading our offer, while still maintaining a strong connection to tradition and recognizable flavors.
Seasonality changes the entire rhythm of our business
Pikol
Do you actively try to balance seasonality (events, local guests, special offers), or do you accept it as part of the business?
Tomaž Bevčič, Rizibizi:
We do not adapt our offer to the season – we remain faithful to our concept throughout the year. However, we do participate in various events that help maintain momentum. It is crucial for us to keep a stable team year-round, so we use the winter months for holidays, developing new ideas, and improving the restaurant.
Tadej Gašparin, Pikol:
We accept seasonality as an integral part of the hospitality industry, while also actively adapting to it. Through thoughtful menu design and a focus on the local environment, we strive to maintain guest interest outside the main season and ensure a more balanced business throughout the year.
