What Months Are Good to Open a Seasonal Seafood Restaurant?

by Pat O'Connor, Demand Media
The availabilty of seafood affects the opening-day decision for a restaurant.


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Many seafood restaurants specialize in one or two primary dishes. If this is your situation, you need to investigate when the items are the most readily available. This will lower the cost, and you can avoid the problems that sometimes arise with frozen foods. If you don't plan to specialize, plan the opening around the time of year that historically attracts the most visitors to the area.


If your restaurant wants to specialize in saltwater fish, investigate the migration patterns in your area. Some species spawn in shallow water and then migrate in large clusters toward deeper water. Catching fish when they're plentiful reduces costs and time. Decide if you're going to specialize in a particular seafood item and build your strategy from there.

Restricted Fishing Seasons

In order to conserve natural resources and allow adequate time for populations to develop, state regulations may restrict fishing operations to specific months of the year. The Florida commercial lobster season runs from Aug. 6 through March 31, so if you wanted to open a Florida restaurant featuring local lobster, August is the logical choice. On the other hand, the Florida stone crab season runs from Oct. 15 to May 15, so late October is a better time for restaurants featuring this product. Check the laws for your particular state.

Population Fluctuations

Some areas of the country attract seasonal visitors. For example, South Florida's population triples during the balmy winter months, while other states experience a surge during the warm summer months. Opening a new restaurant shortly before the onslaught of hungry visitors sounds like a winning strategy. People on vacation typically stay in hotels and need to eat out for every meal. You might as well take advantage of the situation.


If the restaurant is located in an area that's subject to harsh winter weather, you might want to plan the opening for a more temperate season. Bad weather can interfere with fishing operations, and people may prefer to eat at home and stay warm. If the seafood arrives by plane or truck, snow and blowing winds may close the airports and make roads impassable. Pick a more opportune time to open the restaurant.

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