Out of season fish, fruits and vegetables are always expensive and can significantly increase the costs of a restaurant.
In order to avoid this, the restaurant manager can do 1 of two things:
1. Have a 'Seasonal' menu every 2-3 months. This not only save costs but can provide a sense of 'variety and choose' to the end customer
2. Some products might be preserved. Fruits, Vegetables might last a few more days than normal if preserved properly. However, point 1 is the best strategy for a restaurant owner.
