The recession's drain on sales in many high-end restaurants has set off a prix fixe menu frenzy. Knowing that an empty seat pounds the P&L harder than one netting $30 for three courses, fine-dining chefs have created clever but less expensive food options and found lower-cost marketing strategies to shore up those menus' margins. Several operators said their e-mail marketing campaigns are more effective than ever as an inexpensive option to get the word out. And others admitted the ...
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!