You could give it a try, but it is not as easy as you think. Seasonal may work, but if you could supplement it with say a killer breakfast, and or ice cream, that may allow you to stay open year round, then you may be on to something. Remember, people are looking for the most bang for the buck, but you cannot serve cheap product either. I think the fresh foods are going to be the next big thing. By fresh, I mean fresh, not frozen.

Maybe you could cater to the seniors in some way during the off season… Reading an interesting article in this months Restaurant News regarding this very subject.

Mike