Running a restaurant in Niagara, Prince Edward County or Muskoka: planning for peak weekends and the shoulder seasons

Restaurants in Niagara-on-the-Lake, Prince Edward County and Muskoka share one problem: nearly everyone wants to come on the same few weekends. A Saturday in August can fill every seat twice, while a Tuesday in November may feel empty. The owners who do best plan the year, not the week. This guide offers practical approaches for these regions.

What does the year look like?

Each region has its own pattern, but the shape is similar:

Region	Peak	Quiet
Niagara-on-the-Lake	Summer, harvest, theatre season	Late autumn to early spring, apart from winter wine events
Prince Edward County	Summer weekends and harvest	November to April, when many businesses close
Muskoka	Summer and long weekends	After Thanksgiving, with winter sports a smaller draw

Many businesses in Muskoka and the County thin out or close in the cold months, so do not assume your neighbours' hours will suit you. Your own sales records are the better guide. Chart sales by week for the last two years and mark the peaks.

How do you take bookings for peak weekends?

• Open the books early. Visitors plan weeks ahead.
• Take a deposit or card guarantee on the busiest dates, and explain the cancellation policy clearly.
• Limit how long a table is held and how long a party can sit, and tell guests when they book.
• Keep some tables for walk-ins, since many visitors decide on the day.
• Use a waitlist and message guests when a table is ready.
• Confirm bookings by message a day or two before.

No-shows hurt more in a small restaurant. A deposit tied to a clear policy usually lowers them.

How do you staff a short season?

Hiring is the hard part. Many staff are students or seasonal workers who need housing. Ideas that help:

• Recruit in spring, before other businesses.
• Offer guaranteed hours and an end date.
• Help find housing, or share a rented house with a neighbouring business.
• Pay above the minimum wage, which is 17.95 dollars an hour in Ontario from 1 October 2026, for the experienced staff you want to see again next year.
• Offer a bonus for staff who stay to the end of the season.

Check Ontario's tip law before you set up a pool, since tips belong to the staff.

What should you do with the shoulder seasons?

The weeks between peak and quiet are valuable. Hold events: harvest dinners, winemaker dinners, cooking classes, farm-to-table menus. These bring locals and weekend visitors who are less price-sensitive. Fixed-price events sell in advance, which smooths cash flow.

Should you close in winter?

It depends on your numbers. Closing saves heating, wages and food waste, and gives your team a rest. Staying open keeps your regulars, and your staff on the payroll. Some businesses open only on weekends in winter, or for special dinners. Whichever you choose, tell customers clearly through your website, social media and signs. A sign that says open on weekends is more useful than a phone that rings out.

How do you work with local producers and wineries?

Local sourcing is a selling point in these regions. Name your suppliers on the menu, and make friends with nearby farms, wineries and cideries. Cross-promote: a winery that recommends your lunch and a restaurant that stocks its wine help each other. A shared event, such as a harvest dinner, brings both customers.

What about sales tax and licences?

Ontario HST of 13 percent applies to meals, and your liquor licence terms govern patio hours and capacity. If you add a patio or extend your hours, check with the Alcohol and Gaming Commission and your municipality first.

What should you track?

• Sales and covers by week
• No-show rate for booked tables
• Hours worked against sales
• Local versus visitor mix
• Cash position going into winter

Cash is the quiet killer in a seasonal business. Plan to save part of the summer profit for the lean months.

What about accommodation for staff?

In a region with little rental housing, a business that finds beds for staff has a recruiting edge. A shared house, a block of motel rooms rented for the season or a deal with a local inn can all work. Put the terms in writing, including rent, rules and the end date, and keep rent deductions within what the Employment Standards Act allows. Ask the Ministry of Labour before you take rent from wages. Good, safe housing also lowers turnover and avoids late-night problems with neighbours.

What should you do now?

1. Write down your ten busiest dates for next year.
2. Plan staffing and supplies for each.
3. Decide on winter hours and tell people early.
4. Book two shoulder-season events.

More guides for your business:

• AODA website rules for Ontario restaurants: who must meet WCAG 2.0 AA and what to fix first
• How to open a restaurant in Ontario: permits, licences and the order to get them (2026)
• Dine and dash in Ontario: why you should not deduct it from a server's pay, and how to prevent it

More in the Canadian guides for food businesses.