What is a potential downside of using seasonal ingredients in a restaurant's menu?

Using seasonal ingredients in a restaurant's menu typically aligns with the concept of offering fresh and locally sourced food, which can enhance the overall dining experience. However, one potential downside of this practice is the increased frequency with which the menu may need to change.

When a menu relies on seasonal ingredients, it requires regular updates to reflect what is currently available and at its peak quality. This can pose a challenge for staff who must stay updated on the changing offerings, impacting inventory management and requiring ongoing training for both the kitchen and service staff. Additionally, frequent menu changes can lead to customer confusion or dissatisfaction if patrons return expecting a favorite dish that is no longer available.

In contrast, higher nutritional value and flavor diversity are typically seen as benefits of using seasonal ingredients, while lower customer engagement can usually be a consequence of other factors, such as the overall dining experience and restaurant marketing strategies, rather than the usage of seasonal ingredients alone.