How do you plan seasonal content?

The season is planned when the dish or the service is already on the menu, with a start and an end, and the photo done before it begins. Announcing mushrooms or the terrace on the day it starts is late for the listing and for print. Send the menu dates, the kitchen’s cut-off and the holidays with no service. If the product depends on the market, say which dish replaces it if it fails. Summer content is still up in October because nobody took the calendar down. Someone books and arrives for a dish that is gone.

The studio leaves the calendar with a start and an end, and the files from that batch. At Rifugio the content comes from the venue in that season, not from a library of reused posts.