# A cafe in a seaside town: seasonal leases and the winter plan

> Open or closed in winter, negotiating a seasonal lease, rent paid up front, staff housing and the winter cash reserve.

Source: https://fizibi.com/en/guides/sezonluk-mekan-ve-kira
Updated: 2026-09-06

## How many months does the season last?

Kaş, Alaçatı, Ayvalık, Datça, Gümüşlük: summer months bring twice a city venue's sales, and ten customers a day between November and March is normal. FIZIBI has the "Summer peak (seaside / touristic)" pattern and an **off-season mode** (fully open / reduced / closed) for these venues; the report's cash chapter shows an "Off-season cash need" line, the total cash leaving the till in the dead months. Have that money at the start of the season.

## Winter: open or closed?

- **Closed**: zero sales and zero payroll; rent, insurance and minimum bills continue. Laying staff off and rehiring costs severance and training; some venues use seasonal employment contracts.
- **Reduced**: short hours, half the roster, a cheap menu for locals. Losses usually shrink but do not disappear.
- **Fully open**: only meaningful in towns that live year-round (Bodrum centre, Çeşme centre).

Try all three modes in the report and compare the winter total; "closed" is often the least bad option.

## How do you negotiate a seasonal lease?

Seaside landlords want two things: **a year's rent up front** (usually in March-April) and rent in foreign currency. FX rent between residents is generally prohibited; insist on lira. Negotiation levers:

- A **7-8 month season rent** instead of 12 months plus a low winter "holding fee".
- **10-15% off** for paying the year up front.
- The **right to close** in winter, and the landlord following up the terrace permit.
- An extension option (3+2 years) with a CPI cap; in seasonal towns the first year's figure can rise 50% in year two.

## Staff and suppliers

Seasonal staff are very hard to find in June and easy in May; housing is part of the wage on the coast and belongs in the report's payroll line. Suppliers queue deliveries in summer; buying fresh produce locally cuts both cost and risk.

## How much cash should you set aside for winter?

Simple rule: **40% of summer profit is set aside for winter.** Look at the November-March rows in the report's 36-month table; the sum of the red free-cash-flow cells is your winter reserve. Add winter rent and the January minimum-wage step if you will keep staff.