Consumers raise a glass to after-work food and drink specials
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By Ron Ruggless
With many spending-shy consumers still waiting for the economic storm clouds to pass, a growing number of casual-dining operators are discovering that beefed-up happy hours can boost traffic and provide a financial bright spot in their sales mix.
From the all-$5 drinks and small plates at the earlier-than-normal happy hour at Roy’s Hawaiian Fusion to the classic Sizzle, Swizzle & Swirl promotion at Ruth’s Chris Steak House, operators are finding ways to better employ staff and space, build sizable incremental sales, and entice first-time users to return for non-happy-hour meals.
And customers are responding, experts say.
The Addison, Texas-based Bar Louie concept, which has 56 units in 16 markets, has seen its happy hour...
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