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Restaurants jump on Leap Day promotionsRestaurants jump on Leap Day promotions

Promotions target quadrennial occurrence on Feb. 29

Bret Thorn, Senior Food Editor

February 23, 2016

3 Min Read
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Leap Day, on Feb. 29, the only date on the calendar to come once every four years, has surprisingly few traditions behind it. 

In parts of Europe, women are encouraged to propose to men on Leap Day. There are a few superstitions against marrying on Leap Day, or even during Leap Year, but that’s about it.

Restaurants are trying to change that by using the day as an opportunity to promote special menu prices or treats for people born on this most rare of dates. 

Some restaurants are offering specially priced items related to the number 29, or 2/29, such as Atlanta-based Tropical Smoothie Café, which is offering its loyalty program members a Classic Smoothie for $2.29, instead of its regular price of around $4.49, at its 465 locations.

Tropical Smoothie Café’s Classic Smoothie.

In 2012, The Greene Turtle offered 29-cent wings to its loyalty program members on Feb. 29, but this year it is expanding the offer to all of its customers. The wings are available Maryland-style — dry with an Old Bay rub — or in one of the Hanover, Md.-based chain’s 11 sauces at its 42 participating locations, excluding units at BWI Airport and the Verizon Center entertainment venue.

Additionally, people who post a picture of themselves and their wings on Facebook, Twitter or Instagram with the hashtag #TGTLeapDay will be entered for a chance to win prizes such as Greene Turtle branded T-shirts and hoodies, as well as gift cards.

Hungry Howie’s pepperoni pizza. Photo: Hungry Howie

Hungry Howie’s, a 549-unit pizza chain based in Madison Heights, Mich., is offering a large, one-topping pizza for 29 cents with the purchase of a large pizza with one or more toppings at its regular price. That offer is actually available for two days: Feb. 29 and March 1.

Tacos Tu Madre, a taqueria in Los Angeles slated to open its second restaurant this spring, is offering its Asada Tacos for 29 cents on Leap Day, no strings attached. 
  
Other restaurants are offering free food to people born on Leap Day, such as 337-unit McAlister’s Deli, based in Atlanta, Ga., which is handing out free cookies to people born on Feb. 29, with valid photo identification.

Legendary Burger from Hard Rock Cafe’s Leaplings Eat Free menu. Photo: Hard Rock Cafe

Leap-year babies can also bring their IDs to one of the 278 Villa Italian Kitchen locations for a free slice of pizza. Villa is a subsidiary of Villa Restaurant Group, based in Morristown, N.J.

Orlando, Fla.-based Hard Rock Cafe is being a bit more magnanimous, offering a free entrée from its Leaplings Eat Free menu, which includes a burger, mac and cheese, a pulled pork sandwich and a chicken Caesar salad, among other choices, at participating restaurants among its 47 domestic locations. 

“There are more than 200,000 leap day babies in the United States alone, and they only get to celebrate their ‘real birthday’ once every four years,” Hard Rock International senior director of marketing, Alex Merchan, said in a press release. “We want to reward those who have waited so patiently to celebrate with one of our fresh, quality meals — a delicious birthday present from Hard Rock Cafe!”

Correction: Feb. 24, 2016 An earlier version of this article misstated the headquarters of McAlister’s Deli, which is Atlanta.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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