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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com