An example of a restaurant with fluctuating demand is Dirty Al's Pelican Station at South Padre Island. This restaurant offers a variety of choices but specializes in seafood. It is open seven days a week (Monday-Friday: 11AM-10PM, Saturday-Sunday: 11AM-11PM), contains indoor and outdoor seating, onsite bar, a scenic view of the bay and the Queen Isabella Bridge. Considering this restaurant is located in South Padre Island the underlying pattern of demand is seasonal. As stated in the textbook, "In the restaurant industry, especially in seasonal tourist locations, demand can vary predictably by month, by week, by day, and by hour (Zeithaml et al., 2023)." There is likely to be a higher demand especially for tourist during the spring and summer months as compared to fall and winter. This is largely due to the fact that it is warmer throughout the spring/summer and people are likely to vacation by the beach and dine in the restaurant more frequently. I personally do this in the summer with my family, we'll go to the beach and before we leave the island we like to dine there. Another underlying pattern of demand would be daily demand in terms of specific mealtimes such as lunch