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| ![]() Restaurant Week in the Hudson ValleyWe're at the conclusion of the second week of Hudson Valley Restaurant Week and some of the Restaurateurs are so happy with the new flux of people and the revenues it has generated that they're proposing extending the extended Restaurant Week
By: Raffaele DeGennaro Nevertheless a great opportunity for Restaurateurs to showcase the stellar cuisine, excellent service all at affordable prix-fixe prices. It started being publicized in New York about 18 years ago and now copied in many cities around the world, is considered trendy although it started in the early 1900 in the Inn's and Taverns as well as neighborhood Restaurants where a complete meal was offered because the patrons had to select from the available choices the innkeeper prepared that day. This translated into quicker and efficient service at cost effective prices benefiting the owner and the customer. Back then the hoteliers considered meals a loss leader and concentrated their efforts on the sales of alcohol until the days of prohibition. Today things haven't changed, a fixed price brings new and added business, and a three course meal seems complete to the naïve consumer that once he sits down begins to realize that fixed price is not fixed at all, now add a cocktail, maybe some wine maybe coffee or tea to wash down that all inclusive dessert and you're adding another $20 to the check, not counting taxes and tip which will bring the average check to $60 or maybe more. With participants like Equus, Harvest, La Panetiere, McKinney & Doyle, Morgan’s, Restaurant X, and so forth, I wonder if everyone will want to explore a new restaurant or seize the opportunity to choose what is considered top choice, so I developed a questionnaire which will take the guessing out of the equation: http://www.surveymonkey.com/ # # # WineDineGuide.com: End
Page Updated Last on: Mar 26, 2010
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