| name | seasonal-menu-plan |
| description | Plans seasonal menu rotations with ingredient sourcing, pricing adjustments, and launch marketing. Use when updating restaurant menus for seasonal relevance. |
| allowed-tools | Read Write Glob |
| metadata | {"author":"matthewhitcham","version":"1.0"} |
Seasonal Menu Plan
When to Use This Skill
Use this skill when you need to:
- Plan a seasonal menu rotation for a restaurant or food business
- Source seasonal ingredients and adjust pricing accordingly
- Design a launch strategy for a new seasonal menu
- Create a calendar for menu transitions throughout the year
DO NOT use this skill for full menu redesigns (use menu-design-brief), daily specials, or catering menus. This is for planned seasonal menu rotations.
Core Principle
SEASONAL MENUS KEEP YOUR RESTAURANT RELEVANT — THEY GIVE REGULARS A REASON TO COME BACK, GIVE MARKETERS SOMETHING TO POST ABOUT, AND GIVE THE KITCHEN FRESH INSPIRATION.
Phase 1: Brief
Required Inputs
| Input | What to Ask | Default |
|---|
| Restaurant and cuisine | "What is the restaurant and cuisine type?" | No default — must be provided |
| Current menu | "What is on your current menu?" | No default — share current items |
| Season | "Which season are you planning for? Spring, summer, fall, winter?" | Next upcoming season |
| Rotation scope | "How much of the menu changes? Full rotation, partial (30-50%), or specials only?" | Partial — 30-50% of items |
| Local sourcing | "Do you work with local farms or seasonal suppliers?" | Some — interested in more |
| Budget impact | "Are you willing to adjust prices for seasonal ingredients?" | Yes, within reason |
| Launch date | "When does the new menu go live?" | First week of the new season |
GATE: Confirm the brief before planning the rotation.
Phase 2: Plan the Rotation
Seasonal Ingredient Guide
| Season | Peak Ingredients | Flavor Profile |
|---|
| Spring | Asparagus, peas, radishes, strawberries, ramps, lamb | Light, fresh, herbaceous |
| Summer | Tomatoes, corn, stone fruits, zucchini, berries, basil | Bright, grilled, chilled |
| Fall | Squash, apples, pears, mushrooms, root vegetables, game | Warm, spiced, roasted |
| Winter | Citrus, beets, kale, Brussels sprouts, braised meats | Rich, hearty, comforting |
Menu Rotation Strategy
## Seasonal Rotation Plan
**Items staying (core menu):** [List permanent items — your best sellers]
**Items rotating out:** [List items being removed — seasonal ingredients ending]
**Items rotating in:** [List new seasonal items]
**Specials (limited time):** [1-2 items available for a limited window]
Rotation Rules
- Keep your top 5 best-selling items year-round (unless ingredients become unavailable)
- Rotate 30-50% of the menu per season
- Introduce at least 1 new appetizer, 2 new entrees, and 1 new dessert
- Create at least 1 seasonal cocktail or beverage
- Test new items as specials for 2 weeks before committing to the seasonal menu
Pricing Adjustments
| Factor | Action |
|---|
| Seasonal ingredient is cheaper (in season) | Lower price slightly or increase portion — pass savings to customer |
| Seasonal ingredient is premium (specialty) | Price 10-15% higher, justify with quality narrative |
| Food costs change significantly | Recalculate food cost percentage for all new items |
| Competitor pricing shifts | Check 3 competitors' seasonal pricing before setting yours |
GATE: Confirm the rotation plan before writing menu copy and launch strategy.
Phase 3: Write and Launch
New Item Descriptions
Follow menu description rules:
- 10-25 words per item
- Lead with cooking method or origin
- Include sensory language (texture, flavor, temperature)
- Note seasonal ingredient that makes it special
Example:
"Butternut Squash Risotto — slow-stirred arborio rice, roasted butternut squash, sage brown butter, shaved Parmigiano. (V)(GF) 22"
Staff Training Plan
Before the seasonal menu launches:
- Menu tasting — kitchen prepares all new items for full staff tasting
- Description training — servers can describe every new dish, ingredients, and preparation
- Allergen review — all new items reviewed for allergens and dietary labels
- Upsell training — which new items to suggest, which pairings work
- FAQ prep — anticipate customer questions about new items
Launch Marketing Plan
| Timeline | Action | Channel |
|---|
| 2 weeks before | Teaser: "Our fall menu drops [date]" | Instagram Story, email |
| 1 week before | Behind-the-scenes: new dish in development | Instagram Reel, TikTok |
| Launch day | Full announcement with photos of all new items | Instagram, email, Google Post |
| Week 1 | Feature one new item per day on social media | Instagram, Stories |
| Week 2 | Customer reviews and photos of new items | UGC repost |
| Ongoing | Weekly feature of a seasonal item until next rotation | Social, in-house signage |
In-Restaurant Launch Elements
- Table tents or menu inserts highlighting new items
- Server recommendation cards (which items to suggest)
- Chalkboard or signage featuring the seasonal special
- "New" label next to seasonal items on the menu
Phase 4: Polish
1. Performance Tracking
Track these metrics for 30 days after launch:
## Seasonal Menu Metrics
- **New item sales mix:** % of total orders that include a seasonal item
- **Food cost variance:** Actual vs. target food cost for new items
- **Customer feedback:** Comments, reviews, and server reports on new items
- **Waste tracking:** Any new items generating excessive waste
- **Check average:** Did the seasonal menu change the average check?
- **Social engagement:** Performance of seasonal menu content
2. Mid-Season Adjustment
At the halfway point of the season:
- Remove items with poor sales (under 5% of orders)
- Adjust portion sizes or pricing if food costs are off
- Add a limited-time special to refresh interest
- Refresh social content with updated photos
3. Quality Checklist
## Seasonal Menu Plan Checklist
- [ ] Seasonal ingredients identified and sourced
- [ ] 30-50% of menu items rotating with new seasonal items
- [ ] Core best-sellers remain on the menu
- [ ] New item descriptions written (10-25 words, sensory language)
- [ ] Pricing adjusted based on ingredient costs and competition
- [ ] Staff tasting and training completed before launch
- [ ] Launch marketing plan covers pre-launch, launch, and ongoing
- [ ] In-restaurant signage and table tents prepared
- [ ] Performance metrics defined for 30-day tracking
- [ ] Mid-season review scheduled for adjustment
Example
Restaurant: Farm-to-table American, transitioning to Fall menu
Rotating out (summer items):
- Heirloom tomato salad
- Grilled swordfish
- Peach cobbler
Rotating in (fall items):
- Roasted beet salad with goat cheese, walnuts, and apple cider vinaigrette (V)(GF)(N) — 15
- Braised lamb shank with creamy polenta and roasted root vegetables (GF) — 32
- Apple cider-brined pork chop with maple butter, Brussels sprouts, and smashed sweet potatoes (GF) — 28
- Pumpkin panna cotta with gingersnap crumble and bourbon caramel (V) — 12
Launch email excerpt:
"Fall is here, and so is our new menu. We have spent weeks working with local farms to bring you the best of the season — braised lamb, roasted beets from [Farm Name], and a pumpkin panna cotta that might be our best dessert yet. Come taste the season. Reserve your table: [link]"
Anti-Patterns
- Changing the entire menu — rotating everything confuses regulars. Keep your best sellers and rotate around them.
- Seasonal in name only — labeling a dish "fall harvest" but using year-round ingredients is transparent and undermines credibility.
- No staff training — servers who cannot describe new dishes sell fewer of them. Always taste and train.
- Launching without marketing — a seasonal menu only works if customers know about it. Plan the marketing before the launch.
- Ignoring performance data — if a seasonal item is not selling after 2 weeks, remove it. Do not wait until next season.
Recovery
- Seasonal ingredient becomes unavailable: Have a backup ingredient or dish ready. Source alternatives from a different supplier.
- New items are not selling: Ask servers why — is it the description, the price, or the dish itself? Adjust the weakest element first.
- Food costs are higher than expected: Reduce portion size slightly, adjust the price, or find a more cost-effective preparation.
- Late to the season: Launch a "mid-season refresh" instead — 2-3 new items positioned as limited-time additions. Better late than skipping the season entirely.
