Kai Oliver-Kurtin | Downtown News

San Diego Restaurant Week returns Jan. 19 – 24 for its 10th year with over 180 participating restaurants offering three-course prix fixe dinner and lunch menus. Tickets are not required to participate, but reservations are strongly recommended due to the high volume of patrons expected.

Depending on the restaurant, dinner menus are priced at $25, $35 or $45 per person, and lunch costs $10, $15 or $20 each. An appetizer, entree and dessert is selected by each diner, and many restaurants offer special wine pairings for an additional fee.

This semi-annual event drew over 140,000 people to local restaurants last September, and even more are expected to participate this month. Many diners take the opportunity to try a new restaurant, and others use the week as an excuse to feast at their favorite eateries.

“We receive 40 to 50 percent more traffic during San Diego Restaurant Week,” said Joe O’Donnell, Regional Vice President of Ruth’s Chris Steak House. “We’re busy from the moment we open until the moment we close all week,” he said.

To handle the increased headcount, O’Donnell said the restaurants are “all hands on deck” during restaurant week.

“Just like big holidays — Valentine’s Day, Mother’s Day, New Year’s Eve — many team members work additional shifts or days during restaurant week to accommodate for the extra guests,” he said.

O’Donnell said the week can be overwhelming, so his restaurants put a lot of preparation and planning into place beforehand. In the past, they’ve had to turn away diners who didn’t secure reservations ahead of time since the restaurants often reached capacity.

“The week is great for our team members because they get to work extra shifts and earn extra money,” O’Donnell said. “They’re exhausted by the end of the week, but they’re able to pay off all their Christmas bills.”

Participating restaurants often view Restaurant Week as an opportunity to reach new customers, hoping to provide positive experiences that result in subsequent visits.

After opting out of San Diego Restaurant Week the first two years, Ruth’s Chris Steak House reconsidered after seeing their guest counts decline each year when it occured. For the last eight years they’ve selected restaurant week offerings based on their core menu items so that guests get a sense of what’s served year-round.

“Even though we’re offering food at a discounted rate, the extra volume makes up for it,” O’Donnell said. “It’s a great value for the guests and the community.”

As co-chair of San Diego Restaurant Week, O’Donnell is responsible for selecting the dates for the event. He examines local convention calendars and hotels to make sure business won’t be impeded, and also works with the California Restaurant Association to arrange donations for charities within the community.

For more information and to view a complete list of participating restaurants, visit sandiegorestaurantweek.com.