Since the first restaurant week in 1992 (New York City claims it), culinary capitals across the country have replicated the formula. Once or twice a year for a week – sometimes two – eateries offer bargain priced, prix-fixe, three course lunches and dinners.
On the one hand, diners love it. Dine LA, which operates Los Angeles’s Restaurant Week, reported an increase in revenue and covers (restaurant-speak for the number of diners) of 17 and 22 percent respectively, between last autumn’s and this past winter’s events alone.
On the other hand, with a promo like this, I’m always leery of the sort of glitches reported by early users of Groupon: specials being underpriced and oversold, and restaurants ending up in the soup.
Read the rest of the story on my Seat 1A blog on Forbes.