Falling Into Fall

What do you think of when you envision the Fall season? Do you automatically think football, cooler weather, children finally back in school, nice fall fashions, heartier meals, Pumpkin Spice Coffee at Starbucks? With all this craziness going on, what does it mean for you in the restaurant industry?

ADAPTION & OPTIMIZATION

When the season begins to change, so do outlooks. Cuisine cravings are altered, new routines are formed, you dress differently... it is a renewal, re-invention of yourself.

In the restaurant industry, immediately upon season changes you must adapt your selling techniques. When it is hot outside, you automatically push:

• light spritzy foo-foo white wines (Riesling, Gewurtzraminer, Pinot Grigio)
• salads, fish entrees, smaller portions of red meats

However, when it begins to cool down, you need to start focusing on:

• white wines that are with more oak (Mer Soliel, Sonoma Cutrer, Kistler), Pinot Noirs and heavier reds
• heartier entrees with sauces, red meat, soups
• AND DESSERTS

One thing many of you are not aware of is a disorder known as S.A.D. It stands for Seasonal Affective Disorder. It usually occurs in the Fall and Winter due to lack of sunlight. People become depressed, lethargic and crave sweets... serotonin is what they are trying to balance out. Therefore, along with pushing the above mentioned in the fall... desserts should be one you really focus on for up-selling. The sale is easy, extra money which will leave the guest in a serotonin coma with a smile on their face.

Anyhow... just some ideas for falling into Fall!