{"id":236665,"date":"2014-01-10T00:00:00","date_gmt":"2014-01-10T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/foodies-receive-added-value-during-restaurant-week\/"},"modified":"2014-01-10T00:00:00","modified_gmt":"2014-01-10T08:00:00","slug":"foodies-receive-added-value-during-restaurant-week","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/foodies-receive-added-value-during-restaurant-week\/","title":{"rendered":"Los amantes de la comida reciben valor a\u00f1adido durante Restaurant Week"},"content":{"rendered":"

Kai Oliver-Kurtin | Downtown News<\/p>\n

\"The<\/a>
The rack of lamb at Bandar Restaurant ( photo courtesy of Bandar Restaurant)<\/figcaption><\/figure>\n

San Diego Restaurant Week returns Jan. 19 \u2013 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

\u201cWe receive 40 to 50 percent more traffic during San Diego Restaurant Week,\u201d said Joe O\u2019Donnell, Regional Vice President of Ruth\u2019s Chris Steak House. \u201cWe\u2019re busy from the moment we open until the moment we close all week,” he said.<\/p>\n

To handle the increased headcount, O\u2019Donnell said the restaurants are \u201call hands on deck\u201d during restaurant week.<\/p>\n

\u201cJust like big holidays \u2014 Valentine\u2019s Day, Mother\u2019s Day, New Year\u2019s Eve \u2014 many team members work additional shifts or days during restaurant week to accommodate for the extra guests,\u201d he said.<\/p>\n

O\u2019Donnell said the week can be overwhelming, so his restaurants put a lot of preparation and planning into place beforehand. In the past, they\u2019ve had to turn away diners who didn\u2019t secure reservations ahead of time since the restaurants often reached capacity.<\/p>\n

\u201cThe week is great for our team members because they get to work extra shifts and earn extra money,\u201d O\u2019Donnell said. \u201cThey\u2019re exhausted by the end of the week, but they\u2019re able to pay off all their Christmas bills.\u201d<\/p>\n

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

After opting out of San Diego Restaurant Week the first two years, Ruth\u2019s Chris Steak House reconsidered after seeing their guest counts decline each year when it occured. For the last eight years they\u2019ve selected restaurant week offerings based on their core menu items so that guests get a sense of what\u2019s served year-round.<\/p>\n

\u201cEven though we\u2019re offering food at a discounted rate, the extra volume makes up for it,\u201d O\u2019Donnell said. \u201cIt\u2019s a great value for the guests and the community.\u201d<\/p>\n

As co-chair of San Diego Restaurant Week, O\u2019Donnell is responsible for selecting the dates for the event. He examines local convention calendars and hotels to make sure business won\u2019t be impeded, and also works with the California Restaurant Association to arrange donations for charities within the community.<\/p>\n

For more information and to view a complete list of participating restaurants, visit sandiegorestaurantweek.com.<\/p>\n

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Kai Oliver-Kurtin | Downtown News<\/p>","protected":false},"author":1190,"featured_media":236666,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Foodies receive added value during Restaurant Week","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11549,11551,11600,11550],"tags":[],"class_list":["post-236665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arts-entertainment","category-news","category-sdnews","category-top-stories"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/236665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/1190"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=236665"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/236665\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/236666"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=236665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=236665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=236665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}