Staffing a seasonal restaurant in cottage country: the shoulder-season problem and what helps

A cottage-country restaurant lives on three months of very busy trade, with a long tail of weekends on either side. The trouble is that the guests arrive earlier and stay later than the staff do. In May and September, the dining room can still be full, and the students who made July work are back at school. Owners call this the shoulder-season problem, and it is one of the most common reasons good businesses close early or cut hours.

What does the research say about shoulder-season labour?

Tourism HR Canada, the sector's national human resources body, has written about the problem. Its analysis says that seasonal tourism labour is made up mostly of students, who cannot work beyond the summer, and that people who could work in the shoulder seasons tend to be taken by year-round businesses. In other words, the pool of available workers shrinks exactly when you need a steady team to keep running. It also suggests several responses, which are the basis for the plan below.

Which staff can work the shoulder seasons?

Think about who is free when students are not:

• Local residents who are not students, such as parents, retirees and people with a second job.
• Workers from tourism and construction whose own season is slower in September.
• College and co-op students whose terms allow part-time work, especially at weekends.
• Year-round staff who want more hours.
• Seasonal workers from outside the area, if you can provide housing or a clear stay.

How do you design shoulder-season shifts?

The Tourism HR Canada paper recommends trimming tasks so that more people can do the work. In a restaurant, that means:

1. Short, defined shifts. Four-hour lunch or dinner blocks suit someone with another commitment.
2. Simple roles. A food runner, a host or a dish team member needs less training than a line cook.
3. A reduced menu. Fewer dishes mean a smaller kitchen team and fewer mistakes.
4. Cross-training. A server who can run the bar, or a cook who can host, lets a small team cover a full room.
5. A clear weekly pattern. Weekend-only trade is easier to staff if people know it is every weekend.

What incentives work?

The same research suggests incentives for people who stay through an extended season. Options include a completion bonus paid at the end of October, a higher hourly rate for September, a staff meal each shift, a reference letter and a first call for next season. Put the offer in writing at the start of the season, so that a worker knows what staying is worth.

How do you partner with schools?

Local high schools and colleges run co-operative education placements, in which students earn credit for work. Co-op placements can fill shoulder-season gaps because they run outside the normal summer window. Call the school's co-op teacher in spring, explain the roles, the hours and the training you offer, and agree on how the student will be assessed. A good placement can turn into a part-time job and then a summer hire.

What about housing?

Housing in cottage areas is expensive and often scarce for seasonal workers. Some owners rent a house for staff, others partner with a local landlord or a motel. Even a few beds can decide whether a worker accepts your offer. Check your municipality's rules on staff accommodation and on rooming houses before you set it up, and keep the arrangement in writing.

When should you close, and how do you close well?

If the shoulder weeks are not profitable, close them and say so. A clear closing date helps guests plan, helps staff find other work and protects your reputation. Tell regulars where to find you, and tell them when you will reopen. Use the closure for repairs, menu development and a thank-you event for staff.

What should you do at the end of every season?

Hold a short review with your team. What worked, what broke, what do they want next year? Collect their contact details with permission and send a message in March. A friendly note and an early offer will bring back more people than a poster in May.

Are you worried about who will serve the room in September?

Staffing is easier when the room is full of guests who chose you on purpose. Mosey is a food discovery app where diners rate the dishes they ate, and its tools for businesses include rota planning and a job board. Nobody can pay to outrank you there, because Mosey Gold is earned from ratings alone.

More guides for your business:

• What is the best software for a small restaurant in Canada in 2026? How to choose
• Allergens in Canadian restaurants: priority allergens and your duties
• Food premises permits and food handler certification in Canada

More in the Canadian guides for food businesses.