How to get more customers for a Winnipeg restaurant: summer crowds and cold-weather trade

Winnipeg is a city of extremes. In July, patios, festivals and The Forks fill with people. In January, the temperature can drop far below freezing and the streets empty. A restaurant here learns to plan around the calendar, and the owners who do it well treat each season as a separate business.

What drives summer trade?

The Forks, where the Red and Assiniboine rivers meet, is Winnipeg's most visited gathering place, and reports say it draws more than four million visitors a year. Its market and food hall, patios along the river and summer events make it a magnet. In August, a multicultural festival fills the city with pavilions serving food from many communities. If you are near The Forks, the Exchange District or another event hub, expect your busiest weeks between June and September. Prepare with extra staff, a shorter menu and prepped ingredients.

How do you win the winter?

Winter is when you find out who your regulars are. Winnipeg guests will go out in the cold for a meal that feels worth it. Think about:

1. Warmth. A heated entrance, a coat rack, hot drinks on arrival.
2. Comfort food that is done well. Soups, braises, dumplings and stews.
3. A reason to come on a weeknight. A prix fixe, a family supper or a trivia night.
4. Takeout that stays hot. Good packaging, and a clear pick-up process so guests do not wait in the cold.
5. Clear storm rules. Tell guests how you handle bookings in a blizzard.

Who are Winnipeg's guests?

The city has a large and varied population. Filipino, Ukrainian, Indigenous, German, Indian, Ethiopian and many other communities have shaped its restaurants, and each has its own regular guests, its own celebrations and its own holiday calendar. If you cook for one of these communities, show up at its events. If you cook for a general audience, make sure your menu reflects the local tastes you serve.

How do you reach newcomers?

Winnipeg welcomes many newcomers each year. They search on their phones, ask neighbours and follow community pages. Ensure your Google profile is complete and has photos. If you offer halal, vegetarian or other dietary options, say so clearly. Menus in more than one language help guests who are still learning English or French.

How do you use groups and celebrations?

Weddings, graduations, birthdays and community celebrations are the backbone of many restaurants' weekend trade. A clear group menu, a deposit policy and a private area make it easier to sell these. Publish your group options on your page, and respond to enquiries quickly. A same-day reply wins more bookings than a lower price.

What about lunch?

Downtown Winnipeg has a lunch crowd of office workers and visitors. A short, fast menu with pre-orders can capture it. A tunnel and skywalk network links many downtown buildings, so people can reach lunch without going outside in winter. If your business is on the network, advertise it. If it is outside, make your door easy to find.

How do you keep staff through the season?

Seasonal peaks make scheduling hard. Offer your best staff a guaranteed minimum of hours through winter, cross-train them and be honest about the months ahead. Replacing a trained server in June costs more than a few extra shifts in February.

How do you serve guests with different food traditions?

Winnipeg's communities celebrate with food, and your menu can show that you understand them. Mark halal, vegetarian, vegan and fasting-friendly dishes clearly. Learn the dates of major holidays and festivals for your regulars, and plan your stock and your rota around them. A short, sincere greeting in a guest's language is worth more than a banner. If you do not cook a community's food, do not pretend to; focus on what you do well and welcome everyone.

What should you do about parking and access?

Many Winnipeg diners drive. Tell guests where to park and whether the lot is free or paid, and if there is a plug-in for cold-weather engines. Make your entrance safe in ice: salt, sand and a clear path. For guests who use wheelchairs or walkers, state whether your entrance is step-free. These details earn loyalty because few businesses mention them.

Are you looking for more reasons for guests to choose you on a January night?

Guests decide where to eat before they put on their boots. Mosey is a food discovery app where diners search by dish and mood and rate what they ate, so a good bowl of soup or a plate of dumplings can be found by the people who want it. Nobody can pay to outrank you there, because Mosey Gold is earned from ratings alone.

More guides for your business:

• How to get more customers for an Edmonton restaurant: game nights, festivals and long winters
• Minimum wage for restaurant staff in Nova Scotia and Prince Edward Island (2026)
• Sales tax on restaurant meals in Alberta, Saskatchewan, Manitoba and the Atlantic provinces (2026)

More in the Canadian guides for food businesses.