How Businesses Survive When Tourists Leave
By Jessica Wasmund
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9/13/2007 - As summer begins to wind down in the Chautauqua region, so do the number of tourists.
The thousands who flock here each summer are retreating to their winter homes and seasonally-operated stores and restaurants are closing up shop again until May.
In an area that relies so heavily on the tourism industry, it can sometimes be difficult running a business when there are so many determining factors, such as weather and gas prices.
However, because many of the shops and restaurants in the area have been in operation for so long, a summer-only schedule is second nature.
''During the winter months we get everything set up, try and come up with new and innovative ideas, and put everything together for the upcoming pops season,'' said Deanna Scott, general manager of the Italian Fisherman in Bemus Point. ''During the winter we keep on just our management crew, and during the summer we never have problems getting new staff because we hire such a variety of ages — everyone from school teachers to college and high school students. Having the break in between seasons seems to be a way of getting away from burnout.''
According to Scott, the eatery has no problems keeping up with its budget. Most of the clientele are vacationers who are interested in relaxing, so she believes there is a significant difference than opposed to year-round places.
Peter Wiener, owner of We Wan Chu Cottages in Mayville, uses his winter months to do marketing and promotion in close cities such as Cleveland, Buffalo and Pittsburgh.
''We want to create We Wan Chu as a travel destination, and we also spend our winter months doing renovations on the cabins,'' Wiener said. ''We find it's the only possible to be profitable by being open half the year — obviously we get a lot of snow and it's a liability to have people slipping on ice. I'm sure if it was profitable the business would be open year round — our family has owned We Wan Chu for 28 years now, so we've got the business figured out.''
Mike Sullivan, director of institution relations and public affairs at Chautauqua Institution, says that having a longer season than nine weeks would be difficult because the summer programs take nine months to plan.
See SURVIVING On Page A-3
To have that intense a program for longer would not be cost effective, he said.
One place that opts to remain open year-round is Webb's in Mayville, which has been family-owned for 65 years. Owner Jim Webb says that his strategy for operations is to keep bringing back people who might only go to Webbs once every five or 10 years by exceeding their expectations.
''We do incur some loss in the winter, in terms of cash flow, we keep staff on all year and don't generate nearly as much income as do May through October,'' Webb said. ''This area is a second home area, and a great deal of our business is with the second home owner who only uses their residence during a six-month period. There are some people who come for skiing or snowmobiling, but I'd say we only get about 25 percent of the business as we do in the summer.''
While Webb's may see some loss, Andrew Nixon, executive director of the Chautauqua County Visitor's Bureau feels that each operation varies on a case to case basis.
''Typically your bigger attractions and shops will get tourists as well as locals,'' Nixon said. ''But if you are a new business looking to come in, you have to be open year round. If you're just renting out a few cottages as a secondary income, you're gonna make what you make and your costs will be down in the winter. We often find people in this situation have multiple businesses to ensure they make enough money to get by.''
Craig Colburn, general manager of the new Chautauqua Suites, Meeting & Expo Center in Mayville hopes that the hotel will be able to help drive up the off-season, because nothing similar has ever been built before. Henery K. ''Van'' McConnon, Colburn's superior, made that a priority years ago.
''Van's number one goal is to expand the season, so it's our number one goal,'' Colburn said. ''With the expansion of the season by utilizing the convention center, we could essentially help our competitors, area shops and other locals see more business. Now the million dollar question is how?''
Colburn feels that the center is unique in the sense that it will be able to do more, larger events year-round. Place that might never have considered Chautauqua Lake as a possibility would now have a place to hold large, main-stream events.
Another method McConnon and Colburn hope to utilize is a culinary school run by Food Is Good Inc. that is working in conjunction with JCC.
''We're hoping to tap into winter dining programs — it's fun, because these chefs kind of become rock stars to people who take classes with them,'' Colburn said. ''They'll take a class, then go out to eat and want to see the chef because they've worked with them and know how amazing they are at what they do.''
Colburn intends on setting up package deals to combine the class with stays at the center to draw in people.
''Often times a great vacation isn't just an experience, but when you leave with a story,'' Colburn said. ''You can be shuttled to the golf course, or you can be ferried over by the Chautauqua Belle and given complimentary snacks on the ride, and have your golf cars waiting for you with keys in the ignition – that's a story.''
The goal for Colburn is to raise the economic business climate for the entire area. Presently there is a large number of people in the ice-fishing community, but many are locals. However, a great number of snowmobilers will travel from out of state, but much of that population relies on the weather.
''Everyone is looking for a magic solution as to how to grow the off-season, and it's much more difficult than just a couple quick ideas it instead requires several activities,'' Colburn said. ''Peak'n'Peek has created larger-scale events and our next step should be to take a cue from them. People have lots of secondary homes out here, but there's nothing to do. If we can open up the restaurants, offer art exhibits, give tours — they'll come.''
The thousands who flock here each summer are retreating to their winter homes and seasonally-operated stores and restaurants are closing up shop again until May.
In an area that relies so heavily on the tourism industry, it can sometimes be difficult running a business when there are so many determining factors, such as weather and gas prices.
However, because many of the shops and restaurants in the area have been in operation for so long, a summer-only schedule is second nature.
''During the winter months we get everything set up, try and come up with new and innovative ideas, and put everything together for the upcoming pops season,'' said Deanna Scott, general manager of the Italian Fisherman in Bemus Point. ''During the winter we keep on just our management crew, and during the summer we never have problems getting new staff because we hire such a variety of ages — everyone from school teachers to college and high school students. Having the break in between seasons seems to be a way of getting away from burnout.''
According to Scott, the eatery has no problems keeping up with its budget. Most of the clientele are vacationers who are interested in relaxing, so she believes there is a significant difference than opposed to year-round places.
Peter Wiener, owner of We Wan Chu Cottages in Mayville, uses his winter months to do marketing and promotion in close cities such as Cleveland, Buffalo and Pittsburgh.
''We want to create We Wan Chu as a travel destination, and we also spend our winter months doing renovations on the cabins,'' Wiener said. ''We find it's the only possible to be profitable by being open half the year — obviously we get a lot of snow and it's a liability to have people slipping on ice. I'm sure if it was profitable the business would be open year round — our family has owned We Wan Chu for 28 years now, so we've got the business figured out.''
Mike Sullivan, director of institution relations and public affairs at Chautauqua Institution, says that having a longer season than nine weeks would be difficult because the summer programs take nine months to plan.
See SURVIVING On Page A-3
To have that intense a program for longer would not be cost effective, he said.
One place that opts to remain open year-round is Webb's in Mayville, which has been family-owned for 65 years. Owner Jim Webb says that his strategy for operations is to keep bringing back people who might only go to Webbs once every five or 10 years by exceeding their expectations.
''We do incur some loss in the winter, in terms of cash flow, we keep staff on all year and don't generate nearly as much income as do May through October,'' Webb said. ''This area is a second home area, and a great deal of our business is with the second home owner who only uses their residence during a six-month period. There are some people who come for skiing or snowmobiling, but I'd say we only get about 25 percent of the business as we do in the summer.''
While Webb's may see some loss, Andrew Nixon, executive director of the Chautauqua County Visitor's Bureau feels that each operation varies on a case to case basis.
''Typically your bigger attractions and shops will get tourists as well as locals,'' Nixon said. ''But if you are a new business looking to come in, you have to be open year round. If you're just renting out a few cottages as a secondary income, you're gonna make what you make and your costs will be down in the winter. We often find people in this situation have multiple businesses to ensure they make enough money to get by.''
Craig Colburn, general manager of the new Chautauqua Suites, Meeting & Expo Center in Mayville hopes that the hotel will be able to help drive up the off-season, because nothing similar has ever been built before. Henery K. ''Van'' McConnon, Colburn's superior, made that a priority years ago.
''Van's number one goal is to expand the season, so it's our number one goal,'' Colburn said. ''With the expansion of the season by utilizing the convention center, we could essentially help our competitors, area shops and other locals see more business. Now the million dollar question is how?''
Colburn feels that the center is unique in the sense that it will be able to do more, larger events year-round. Place that might never have considered Chautauqua Lake as a possibility would now have a place to hold large, main-stream events.
Another method McConnon and Colburn hope to utilize is a culinary school run by Food Is Good Inc. that is working in conjunction with JCC.
''We're hoping to tap into winter dining programs — it's fun, because these chefs kind of become rock stars to people who take classes with them,'' Colburn said. ''They'll take a class, then go out to eat and want to see the chef because they've worked with them and know how amazing they are at what they do.''
Colburn intends on setting up package deals to combine the class with stays at the center to draw in people.
''Often times a great vacation isn't just an experience, but when you leave with a story,'' Colburn said. ''You can be shuttled to the golf course, or you can be ferried over by the Chautauqua Belle and given complimentary snacks on the ride, and have your golf cars waiting for you with keys in the ignition – that's a story.''
The goal for Colburn is to raise the economic business climate for the entire area. Presently there is a large number of people in the ice-fishing community, but many are locals. However, a great number of snowmobilers will travel from out of state, but much of that population relies on the weather.
''Everyone is looking for a magic solution as to how to grow the off-season, and it's much more difficult than just a couple quick ideas it instead requires several activities,'' Colburn said. ''Peak'n'Peek has created larger-scale events and our next step should be to take a cue from them. People have lots of secondary homes out here, but there's nothing to do. If we can open up the restaurants, offer art exhibits, give tours — they'll come.''
For more information on Chautauqua Lake Real Estate & Living visit: www.chautauqualakehomes.com
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