Getting vendor/purveyor participation in Restaurant Week promotions: San Diego, January 20th - 27th, 2019
San Diego's upcoming Restaurant Week, January 20th-27th.
City-wide Restaurant Weeks aim to increase business during slower times of the year ("‘Restaurant Week’ sales uptick averages 23 percent," Restaurant Hospitality).
Usually they do this with a prix fixe type of deal, two courses at lunch, three at dinner, for a set price.
Ideally, the restaurants come up with follow on marketing activities to encourage participating patrons to return sooner rather than later, for full-priced meals ("8 Tips to Increase Revenue with a Restaurant Week Menu," Upserve Restaurant Insider).
Black Restaurant Week has been developed.
And various commercial districts, not just in DC, often create their own district-specific promotion around a restaurant or "Taste of" positioning, which I think is a good way to boost awareness and business too.
-- Taste of Eighth, Barracks Row Main Street
In fact, this is something I need to add as an element to my body of work on "Richard Rules for Restaurant-Based Revitalization."
First, it's creative and out-of-home and will reach different audiences than that from newspapers, tv, and radio stories, as well as from social media. Although I like how this Baltimore Business Journal article ("A by-the-neighborhood tour of Baltimore City Restaurant Week, starting Friday") organizes coverage of the event by neighborhood.
Second, it's a way for vendors to the industry to contribute and participate in the program, a form of business-to-business marketing and support that in turn helps them and their restaurant business customers.
Thanks to McFarlane Promotions, acting on behalf of San Diego Restaurant Week and the San Diego Chapter of the California Restaurant Association for providing truck photographs.