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What is restauranteurs' motivation for offering 'specials' on the menu??

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What is restauranteurs' motivation for offering 'specials' on the menu??

erica | Apr 8, 2005 03:38 PM

I have been forever curious about this. I know there are certain places where the specials are the way to go. But in general, are specials a way to use up food that has been around a long time? Or are they really the best and freshest of dishes on offer? How can we distinguish. I am talking here about mid- to upper-range places, in NY in particular. Should we suspicious if a waiter appears to be pushing a dish??

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