Season prep: prices and restrictions step by step

Why	Refresh prices, restrictions, and meals before the high season with one plan, instead of editing dates one by one.
Who	Owners and administrators ahead of a season — summer, holidays, ski weeks.
What you’ll get	A six-step preparation plan with checkpoints: changes applied in bulk, with a preview before anything is applied.
Limitations	There is no “season” entity in the product — this is a scenario built on the bulk update and the price calendar.

A season is not a setting you switch on; it is a series of bulk changes across the dates of the season. Everything happens in the Price Manager (the Management section), on the “Calendar” and “Bulk Update” tabs — the plan below has six steps.

Step 1: decide what changes

Start from last year’s peak dates — when prices were high and rooms filled first. Against those dates, build your list:

• Base prices — which dates, and by how much to raise them.
• Supplements for guest mix — what the occupancy variants should cost on peak dates.
• Restrictions — a minimum stay on peak dates, arrival and departure closures at the seams.
• Meals — meal prices for the season’s period.
• Children’s rules — supplements by age category.

Step 2: prices for the period

1. Open the Price Manager → the “Bulk Update” tab.
2. In the “1. SCOPE” section, set the rate, the season’s dates in the “From”/“To” fields, the “ROOM TYPES” — with “Select all” and “Exclude all” — and the days of the week: the “Weekdays”, “Weekends”, and “All” shortcuts. Dates that fall outside the season are removed via “Exclude dates”.
3. In the “2. PRICES” section, choose the method: “Set price” — one value for all the dates — or ”+/− percent”, for example +20% on top of the current prices; there is also ”+/− amount”. The “For all” field sets one value for all room types at once and applies where no value of its own exists.
4. Check the result in the “Changes” panel on the right and apply with “Check and apply”.

Result: the prices of every date in the season are updated in one operation — with a preview before applying.

A detailed walkthrough of bulk price changes — in Change prices: one date or in bulk.

Step 3: seasonal restrictions

Restrictions are set in the “3. RESTRICTIONS” section of the same bulk update — for the same season period:

• “Min stay” — for example, 2 nights on peak dates: an arrival is only possible with a stay no shorter than the given number of nights.
• “No check-in (CTA)” and “No check-out (CTD)” — at the seams of the season: a stay cannot start on a date with CTA, or end on a date with CTD.
• “Min days before arrival” — how far in advance the date can still be booked.

Four switches — “Closed for sales”, “No OTA”, “No check-in (CTA)”, “No check-out (CTD)” — have three states: “Yes” turns the restriction on for the selected dates, “No” turns it off, and ”—” leaves it untouched.

What every restriction means, and how to check them date by date — in Sales restrictions: conditions for selling a date.

Step 4: meals and supplements

Season meal prices go into the “4. PERIODIC MEAL PRICE” section of the same bulk update. Separate price periods are set in the meal plan itself: “Rate plans” → the Meals tab → a plan → the Prices tab — with the “Default price” and “Periods” (overrides by date and room category). The age switch picks the group: “Children (0–11)” or “Adults (12+)”.

Age-based supplements for guest mix live not in the rate but in the room type: “Rooms” → a room type → the “Occupancy variants” tab → the supplements-by-age-category block.

How meal plans and extras are priced — in Meal plans and extras: set up prices; occupancy variants and their supplements — in Occupancy variants: pricing by guest mix.

Step 5: check the picture

1. Open the “Calendar” tab and page through the season with “Back 14 days” / “Forward 14 days”: a row per room type, and in each cell — the price and the number of free rooms.
2. Use the row filter to separate “Inherited” — where the price is calculated by the parent rate’s formula — from “With price exceptions” — where the row has a value of its own.
3. The ”+ Meal” mode adds meal prices to the grid.
4. The “Overview” panel on the right shows the selected rate over a long period — about three months: you can see past the two-week window.

How to read the grid and what the filters show — in The price calendar: how to read and use it.

Step 6: verify delivery

Open the Channel Manager → the “Events” tab → the “Outgoing” list: price and restriction events should carry the DONE status. Channels receive data two years ahead, so the season fits within the delivery horizon; for some channels the horizon is shorter. If an event shows FAILED — how to read the error and resend is covered in Delivery log: verify what was sent to channels.

Result: the seasonal prices and restrictions are applied in the PMS and delivered to the channels.

After the season

Make the reverse bulk update in advance — not on the day the season ends: with the same “Bulk Update”, bring back shoulder-season prices, remove the minimum stay, and lift the closures at the seams. The plan is the same: scope, prices, restrictions, preview, apply.

See also

• The price calendar: how to read and use it — checking the seasonal picture across dates and room types.
• Sales restrictions: conditions for selling a date — what every restriction from step 3 means.
• Meal plans and extras: set up prices — meal plans, price periods, and the extras catalog.
• Closing dates for sale: private events and category closures — when part of the season should not be sold at all.