Running Your Business · 7 min read

Seasonal inventory planning with POS history

Every seasonal business overbuys some things and runs out of others. Sales history from last season is the best forecast you already own.

Start with last year's same period

Pull sales by item for the same weeks last year, not the immediately preceding weeks. A holiday or summer season looks nothing like the month before it, so the comparable period from last year is the more useful baseline.

Adjust for growth and known changes

If overall sales have grown since last season, or a specific item has been added or discontinued, adjust the baseline rather than ordering last year's exact quantities blind.

  • Apply your current year-over-year growth rate
  • Remove discontinued items from the plan
  • Add new items using a comparable item's history
  • Note any one-off events that skewed last year's numbers

Order in stages, not all at once

Placing the full seasonal order at once risks overbuying if the season runs different than expected. An initial order plus a planned reorder point, based on early sell-through, reduces that risk.

Track sell-through weekly during the season

Comparing actual sell-through against the plan each week during the season tells you early whether to reorder more or start marking down slow stock before it becomes deep leftover inventory.

Plan the markdown, not just the buy

Decide the markdown schedule for leftover seasonal stock before the season starts. Waiting until after the season to decide leads to steeper, more reactive discounts than a planned schedule would.

Watch for early or late seasons

Weather-driven and holiday-adjacent seasons can shift earlier or later than the calendar date suggests. Comparing this year's early sales pace against last year's, rather than assuming the calendar dates line up exactly, catches this early.

Post-season review

After the season ends, record what sold out, what was left over, and by how much. That record becomes next year's more accurate starting point, and the practice compounds in value every year it's kept up.

Coordinating with staffing

Seasonal inventory planning and seasonal staffing should be built from the same sales-by-period data, since a big seasonal order without the labor to move it through the register creates its own bottleneck.

Common questions

How far back should I look for seasonal planning?

At least one full comparable season; two or three years of history makes the pattern much more reliable.

What if I don't have last year's data yet?

Use the closest comparable item or a conservative estimate for the first season, and start building the history from there.

Should I order everything up front?

Staged ordering with a planned reorder point reduces the risk of overbuying if the season underperforms.

How do I plan for a new product with no history?

Base it on a similar existing item's seasonal pattern, then adjust once real sales data comes in.

Does this apply outside of retail?

Yes — restaurants with seasonal menu items and service businesses with seasonal demand can use the same approach.

Still not sure?

Two minutes on the phone usually beats another hour of reading. We'll tell you what fits and what doesn't.