Restaurant Week grows from promotion to tradition

08/12/2010 | Atlantic online, The

The creators of New York's Restaurant Week dreamed up the concept two decades ago as a four-day promotion to create buzz about the city's food scene among 15,000 journalists in town to cover the Democratic National Convention, writes Tim Zagat. Since then, similar promotions have sprouted up in markets around the country and the original has expanded into two two-week celebrations in which hundreds of restaurants offer fixed-price menus to build sales during slow times, allowing them to discount without looking desperate.

View Full Article in:

Atlantic online, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA