As every restaurateur knows, seasonality poses a significant challenge. During the off-season, foot traffic and revenue can drop dramatically, making it difficult to cover fixed costs like rent, staff salaries and inventory. And menus tied too closely to seasonal ingredients may increase food costs during certain times of the year. Not only does this impact cashflow, but it can also make long-term planning and staffing decisions difficult.

The power of promos

One thing the Eat Out Yoco Restaurant Experience Survey found to be essential in the off-season is ambience, with between 74% and 79% of diners highlighting this. The other key drivers of traffic are promotions and special offers, with the survey showing that restaurateurs from all over South Africa find these effective (83.6% in the Western Cape, 76.7% in Gauteng and 80% in the rest of the country).

Download the full report here.

Seasonality affects Western Cape businesses more than those in Gauteng. The Yoco Exchange 2025 Report found that the Western Cape has a 90% fluctuation between July and December versus Gauteng’s 21%, indicating a serious problem that needs real solutions.

Cape restaurant owners try to address the situation with winter specials. This gives diners the chance to experience restaurants they might otherwise be unable to afford during the high season, and exposes the eateries to a new set of diners.

Newly opened smashburger eatery Le Pickle, tucked away in Cape Town’s De Waterkant, is tackling its very first off-season head-on. The restaurant has been open for just over three months, and June has brought its first taste of quieter foot traffic and cold, wet weather. To boost footfall and introduce customers to their most ambitious creation, Le Pickle has launched a weekly burger and fries special for just R99. “The chicken burger is something special. It’s not your typical dry breast or deep-fried patty. But because it’s not what people expect, they’re less likely to try it first,” says co-owner Enrico Ferigolli. The special is working even better than expected. “We’ve seen people try it on special – and then come back later in the week and order it again at full price. Chicken used to be a small percentage of sales. Now it’s growing week by week.”

The tech solution

When margins are tighter and customer volumes drop in the off-season, smart technology can be a game-changer. Yoco’s range of payment and point of sale solutions help restaurant owners run leaner, smarter operations behind the scenes. Yoco’s tech ensures owners can stay in control, keeping operations running smoothly, and allowing them to focus on delivering great experiences, even in the toughest trading environment.

Table by Yoco is one such vital tool. Its advanced stock management and recipe management features helps to reduce food waste - one of the biggest costs during slower months - by keeping the kitchen and front-of-house perfectly aligned. Fewer order errors and real-time stock tracking mean restaurant owners can stock more accurately based on actual demand, rather than over-ordering and risking spoilage.

With Table by Yoco's real-time reporting, business owners can identify their own peak trading time and top sellers to make smarter decisions about when and what they sell, and when to offer discounts to drive higher volume. This also makes it easier to design off-season menus that minimise waste and maximise profitability. With low-stock alerts, auto-syncing and bulk product updates, restaurants can respond quickly to changes in foot traffic.

Keeping the cash flowing

Over 70% of restaurant owners surveyed said that cashflow is a massive challenge, and this only becomes worse in the off season. To counteract this, Yoco Capital is on hand to offer reprieve. It’s a fast, flexible cash advance available to eligible Yoco merchants via their Yoco App. Already, over R3 billion has been disbursed to merchants to see them through challenging periods.

Restaurateurs can find out if they’re eligible for Yoco Capital in the Yoco App, and apply for it very easily, with the cash being deposited within one business day. The advance is paid off as a small percentage of total daily sales made through Yoco. This allows for a flexible repayment and if business slows down, so do the repayments. There are no fixed debit orders, no penalty fees and no collateral is involved, making it relatively risk and stress free. Yoco Capital can also be used to upgrade equipment, hire more staff or even expand a business.

Ultimately, in the off season, restaurants need to be agile enough to run leaner and make smarter purchasing decisions because every rand counts. A quick stress-free cash injection and smarter point of sale tech can go a long way to freeing up restaurant owners to focus on bringing in diners through smart promotions and well-thought-out social campaigns.

6 Tips for restaurant owners during off-peak season:

1. Run local-focused promotions: Offer discounts, set menus or loyalty programmes specifically aimed at locals, who are more likely to dine out when tourism is quiet.

2. Host events and themed nights: Live music, quiz nights, wine pairings, cooking classes or seasonal food festivals can draw in new crowds and create buzz.

3. Offer specials and limited-time menus: Introduce exclusive dishes or tasting menus available only during the off-season to create a sense of urgency and novelty.

4. Leverage social media and email marketing: This is the time to up your social media game. Share behind-the-scenes content, run giveaways and build stronger connections with your community through engaging content.

5. Revamp the space or experience: Refresh your decor, improve service flows, or add a fireplace to make the restaurant more appealing.

6. Use technology to simplify operations and strengthen cash flow: Yoco Counter and Table by Yoco point of sale systems can help to save time and money, while Yoco Capital can provide a much-needed cash injection to sustain the business even when traffic is reduced.