What Every Restaurant Operator Ought To Know About Restaurant Week
In the US, January 25 holds a special place in the hearts of restaurant owners. It is winter, and it is the season when most people like to go out and enjoy a steak or lobster at their favorite restaurant. Still doesn’t ring a bell? January 25 is the start of Restaurant Week in many key cities in the US, including New York City. Yes, you got that right, restaurant week.
Restaurant week in the US began in 1992. It formed from an idea by Tim Zagat, founder of Zagat Survey, and Joe Baum, a restaurant owner. The duo aims to promote both local and national restaurants on a worldwide scale, and so restaurant week was born.
During restaurant week, participating restaurants offer special discounts, coupons and other events you don’t normally see at any other time of the year. Zagat and Baum thought, what they’ll lose in check averages, they’ll get back through sheer sales volume. It was a risk that paid off well – restaurant week is still going strong every year and shows no signs of slowing down anytime soon.
You can organize and start your own restaurant week, even if you don’t live in the US. Here are some tips how.
- Get in touch with your local restaurant operators organization and ask them about starting a restaurant week.
- Get as many local restaurants as possible to participate.
- Plan it so your restaurant week coincides with the slowest time of the year. Restaurant week in New York runs for two weeks in January and then another two weeks in July.
- Show consistency. Participating restaurants should follow the same regulations and guidelines. Agree on a specific price range.
- Last but not the least, offer your best food.
A restaurant week in your local area is good for your business. Don’t miss out on the fun.
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