The classic daily special makes the leap from afterthought to attention grabber
The daily special is growing increasingly so. Long a way to reduce kitchen waste, the special has grown into a potent marketing tool and a sizable outlet for chef creativity. More recently, it’s expected to take on a new role as a way around the federal menu-labeling requirements set to go into effect this year. “Back in the day, if you couldn’t sell something it became a special,” said Edward McFarland, chef-owner of Ed’s Lobster Bar in New York, who now sees ...
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!