Danny Trace, executive chef of Brennan’s in Houston, has an unusual loyalty-building program that he calls “chef for a day.” “I haven’t met anyone who didn’t re-contact me or come back in with their family,” after participating in the program, said Trace, who spoke with Nation’s Restaurant News about the program during the Food & Wine Classic in Aspen. Customers pay about $1,500 to spend the day in Brennan’s kitchen. “We give ...
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Contact: Desiree Torres Desiree.Torres@penton.com