Managing a Seasonal Business

While recently chowing down on too many pounds of crawfish, a conversation sparked up with the guy who runs the local crawfish hut famous for their spicy mudbugs. Crawfish season generally begins in March – depending on how mild the previous winter was – and ends on July 4th weekend. So, curiosity sprang up on where crawfish hut/shack/truck owners go and what they do in the off-season. The answer? “I go back to my regular job and work the nine to five.” Rather than quenching the curiosity, it only sparked more questions. What profession allows a 4 to 5 month break? Is this the case for other seasonal businesses like ice cream trucks, sno cone shacks, ski lifts, etc.? How much revenue do they have to pull in to stay float in the off-season?

After digging in, we found how these men and women stay successful and there are only a few minor differences from the year-round businesses.

Budget carefully

Your business may only be open for 3 months but things like maintenance and taxes are a 12-month deal

Learn time management skills 

No day can be a throwaway day. All time has to be profitable.

Preparation is key 

Use free time in off-season to maintain equipment, reevaluate your marketing plan, and hiring

Consider alternate revenue 

Book parties in advance and require deposits to help with cash flow before the season starts. Consider renting out your space or truck in the off-season.

Go over to our Facebook and Twitter to let us know what obstacles you’ve overcome as a seasonal business owner.