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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?