NATCHEZ — It’s not only antebellum homes that are getting prepared for Spring Pilgrimage.

Local restaurants are also putting in some extra time to prepare for what they hope will be a busy month.

At Breaud’s Seafood and Steak on Main Street in Natchez, Manager Brandie Marceaux said when she knows large groups of people are going to be in town, she makes sure she and her staff are ready.

“We just make sure our entire staff is prepared,” Marceaux said. “If we know they are going to be in town, we try to be properly staffed.”

She said during Pilgrimage last year, she saw the biggest increase in business during the afternoon hours, particularly the last few hours before the dinner rush.

And to compensate Marceaux brings in extra hands to serve the hungry tourists.

“Instead of just the one person on the day shift that we might normally have, we will schedule a couple of extra people to work,” Marceaux said.

Similar preparation is going on at Bowie’s Tavern. Manager Amy Clark said being informed about the going-ons in the city help her be ready when large groups are expected in town.

“First of all, I always get a listing of the convention center bookings so I know what is going on,” Clark said.

Clark said doing that helps her know exactly what type of person is coming, and armed with that useful information, Clark said she is better able to plan for her patrons.

“We will discuss (who is going to be in town) at our weekly managers meetings,” Clark said. “And make sure if there is going to be an older group coming in that we book a band that plays music that they will like.”

But knowing who is coming and when they will be in town, is just one part of the preparation. Marceaux said knowing who is going to be in town is no good if you don’t have the food to feed them. She said her restaurant never wants to face that so they are also well stocked.

“We always expect to be slammed because that is what we want,” Marceaux said. “We want that, so we are stocked up.”

Clark said running out of food to serve would be a nightmare — one that she tries desperately to avoid.

“I order a week in advance and have the option, if something suddenly comes up and I see that we are going to be busier than expected, I’ll call and get an extra delivery,” Clark said. “You don’t want people coming in and not begin able to get what they want just because we are busy.”

Marceaux said even though she tries to be prepared, she always has a back up in case of an emergency.

“We have a person we can call and say get us some food here,” she said. “We have a lady that takes good care of us on that end.”