Food For Thought: 3.18.09

"Our average check is lower, but transactions are up 10 to 15 percent." (John Hurley, owner of Garibaldi's Restaurant in Oakland, CA, on the value of a prix-fixe menu. According to Nation's Restaurant News, fine dining restaurants are increasingly turning to multi-course, set price dinners to combat the recession...a trend we've seen over the past month in Dallas, as well. The comment reflects what many local wait staff report: people spend less when they eat out these days--but they are eating out.)

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >