Every day, dozens of announcements pour into my office from restaurants offering outstanding discounts. Many of them are coming from places that never or rarely considered offering cut-rate meals before. But nobody needs to tell you how difficult and competitive this economy is. Diners are cutting back and a business-as-usual attitude is foolhardy. Consider this: New York Restaurant Week, originally scheduled for January 18-30, was extended three times to March 20th. The promotion, in ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.