Restaurant Seasonal Menu Planner

Create a seasonal menu planning strategy for a restaurant:

Restaurant Profile:
- Cuisine Type: [CUISINE]
- Price Point: [LEVEL]
- Menu Change Frequency: [CURRENT]
- Local Sourcing Priority: [HIGH/MEDIUM/LOW]
- Region: [GEOGRAPHIC_AREA]

Develop seasonal planning for:

**1. Ingredient Calendar**
- Spring peak ingredients
- Summer peak ingredients
- Fall peak ingredients
- Winter peak ingredients
- Year-round staples

**2. Menu Structure by Season**
For each season provide:
- Featured ingredients
- 3-4 appetizer concepts
- 4-6 main course concepts
- 2-3 dessert concepts
- Beverage pairings
- LTO (Limited Time Offer) ideas

**3. Transition Planning**
- Menu change timeline
- Inventory management during transition
- Staff training schedule
- Marketing campaign alignment
- Photography scheduling

**4. Cost Optimization**
- Peak season pricing advantages
- Cross-utilization strategies
- Prep efficiency considerations
- Waste reduction tactics

**5. Customer Communication**
- Menu change announcements
- Seasonal storytelling
- Farmer/supplier highlights
- Limited availability urgency

**6. Performance Analysis**
- Item tracking methods
- Customer feedback integration
- Sales mix analysis
- Decision criteria for returning items