Inaugural restaurant week launched; to serve as marketing strategy for eateries

 

[www.inewsguyana.com] – For the first time ever in Guyana, 18 restaurants are participating in ‘Restaurant Week’ which is being hosted jointly by the Tourism and Hospitality of Association of Guyana (THAG) and the Guyana Tourism Authority (GTA).

Restaurant Week which is one of the signature events for Tourism Awareness Month 2014,   commenced on Saturday, November 22 but was officially launched yesterday (Monday, November 24) during a press briefing at the Ministry of Tourism, South Road.

President of THAG, Shaun Mc Grath said Restaurant Week is an excellent marketing opportunity for businesses and will benefit patrons as well. He explained that the event will see the participating restaurants offering fixed prices on their menu throughout the week.

Each restaurant will feature two- course lunch menus at $1000 and $2000, and three-course dinner menus for $4000 or $5000 per person.

He added that persons who often look at restaurants and come up with the notion that it’s too expensive for them will be given the opportunity to dine at a reduced price.

He also noted that it would be profitable to the business owners as it would be an excellent time to market their products.

Further Mc Grath said Restaurant Week was designed to appeal to the local market and for people who feel certain restaurants are not for them. Some of the participating restaurants include Antonio’s Grill, the Bottle Restaurant, Herdmanston Lodge, Jerries, Carnegie School of Home Economics, Tuma Sala and Silhouette Restaurant.

Meanwhile on the occasion, GTA’s Head, Indranauth Haralsingh thanked the proprietors for being a part of the initiative as he urged them take advantage of this marketing strategy.

He also implored them to use this period to showcase their best cuisines and most importantly, their services.

Restaurant Week first started in 1992 in New York as an event held twice a year in which participating restaurants in that US city offer prix fixe lunches and dinners. At the finest restaurants, this can be a fraction of the usual prices. The event is held in early winter (January/February) and summer (June/July).

[Extracted and modified from GINA]