# Seasonal Menu Plan > Plans seasonal menu rotations with ingredient sourcing, pricing adjustments, and launch marketing. Use when updating restaurant menus for seasonal relevance. - Skill: `reaperinvest/seasonal-menu-plan` (Agent Skill) - Install (CLI): `npx skillmds@latest add reaperinvest/seasonal-menu-plan` - Raw SKILL.md: https://api.skillmd.com/api/skills/reaperinvest/seasonal-menu-plan/raw - Safety review: pending (external: skill-scanner PASS, skillspector PASS) - Works with: Claude Code, Claude.ai, OpenAI Codex - Category: Marketing & Growth - Author: reaperinvest (https://skillmd.com/u/reaperinvest) - Updated: 2026-09-22 - Page: https://skillmd.com/skills/reaperinvest/seasonal-menu-plan --- # 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: 1. **Menu tasting** — kitchen prepares all new items for full staff tasting 2. **Description training** — servers can describe every new dish, ingredients, and preparation 3. **Allergen review** — all new items reviewed for allergens and dietary labels 4. **Upsell training** — which new items to suggest, which pairings work 5. **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.