by: Morgan Arbuckle, EDA Administrative Assistant
Tim Zagat and Jow Baum launched Restaurant Week in 1992, in New York City. Since then, the success has grown across large and small cities all over the country. It started as a week-long promotional event, but now some cities host the event for multiple weeks and sometimes more than once a year. It is an opportunity for restaurants to offer meals at different price points, which makes individuals with different budgets feel welcomed to participate. Restaurant Week is an opportunity for restaurants to impress customers with new dishes, give them a bang for their buck, and increase the traffic to their restaurant. It can also make a positive impact on the economy when motivating individuals to dine at small businesses.