When you have a bad spring, you have to find a way to make ends meet and be realistic in your expectations as you look forward to the next year.
My clock turns into planning mode after Sept. 1. We’ve got people who we need to look after and we do that, but my mind’s on 2012. I need to know where we’re going to be because I already have a pretty good idea of how we’re going to finish 2011.
As far as the pro shop goes, let’s get the inventory out and turn it into cash, while the mandate with food and beverage is to control labour hours and get the inventory down.
As for budgeting for next year, you look at your successes and failures from the year before and the year before that. As a result, I’m going to bank on another late spring and be cautious in terms of labour hours, etc.
If things go well and we do get a good spring, then I’m just going to look at it as a bonus.
The economy and the weather are two critical factors in this business and they haven’t changed much in three years. Why would I think, at this point, that it will be any different in 2012?