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Restaurant Week - Dining Opportunity or Cue to Turn & Run?

eatingjoy | Feb 11, 201511:35 AM

Yesterday, I had an interesting and brief experience on the Manhattan board. A very nice CH was seeking restaurant recommendations and receiving plenty from experienced NYC dinners. When I mentioned when NYC's Restaurant Week is running I was meet with thanks but no thanks and left the discussion. Okay, not the information you were looking for, I moved on.

But, the swift reaction did have me wondering why there is a less than kind reaction to the week restaurants willingly participate in a food event that is designed to bring you to their establishment? Why would the menu be deliberately sub par if the goal is to have customers enjoy their experience and return?

The way I see it, a restaurant is either your cup of tea or not RW or any day of the year. But, when chefs/owners offer a pre fix menu out of their year round kitchen of changing menus during one or two weeks of the year isn't it meant to encourage not discourage diners into returning at full price? A chance to entice a whole new group of diners?

I'm not talking about plain Jane eateries, using coupons or even early bird specials. I'm asking your opinion on annual, well publicized Restaurant Week in a major dining hubs where menus are prepared specifically for the event and the competition for hungry customers is fierce. TIA.

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