Quantcast
Channel: Louisiana Seafood News – Informasi makanan laut di lousiana USA
Viewing all articles
Browse latest Browse all 242

Louisiana Seafood Restaurant Week Boosts Sales – Delivers Strong Results

$
0
0
Photo of Louisiana Shrimp

Diners at café b and other participating eateries enjoyed “Restaurant Week” menus that included fresh Louisiana Seafood. Photo: Ralph Brennan Restaurant Group

by Ed Lallo/Lousiana Seafood News

New Orleans means great cuisine. Residents here “don’t eat to live – but live to eat.” Good food, especially premium seafood, is at the heart of the city’s identity.

Logo of The Louisiana Restaurant AssociationThe “We Live to Eat” campaign, sponsored by the city’s chapter of The Louisiana Restaurant Association (LRA), continued to raise awareness of New Orleans’ unique, culinary industry and drive business to eateries that took part in the 2012 celebration.

The second annual “We Live to Eat: Louisiana Seafood Restaurant Week,” held from September 10-16, not only satisfied numerous diners, but also boosted sales at participating restaurants during a traditionally slow-dining period.

For the weeklong celebration, 38 restaurants in the metro area offered special prix fixe menus, giving diners great value and the opportunity to try items for 25 percent off the regular price.

Restaurants ranged from fine-dining establishments to neighborhood favorites. They offered a two-course lunch for $20 and a three-course dinner for $35.

Louisiana Seafood on Every Menu

Photo of Chef Chris Montero

At café b Chef Chris Montero said: “Restaurant Week went very well. We saw an increase in new business.” Photo: Ralph Brennan Restaurant Group

At café b, one of the four-participating establishments of the Ralph Brennan Restaurant Group, Chef Chris Montero said: “Restaurant Week went very well. We saw an increase in new business, and both regulars and new comers really enjoyed the celebration of Louisiana seafood.”

With Hurricane Isaac blowing through New Orleans the week before, diners “came out in droves to try something new or visit an old favorite” as a welcome reprieve from the havoc.

According to the LRA: “Diners craved a sense of normalcy after days without electricity and storm cleanup and chose to gather around the tables of some of the city’s best eateries.

In addition, the non-profit Friends of the Fishermen – the officially recognized fund of the Louisiana Seafood Promotion and Marketing Board – received a $2,500 donation from the New Orleans chapter of the LRA to help fishing communities affected by the storm.

Serving Stomachs – and Hearts

The restaurant industry in Louisiana is one the state’s largest, private employers – providing jobs to nearly 200,000 residents and generating sales of more than $6 billion a year.

In a survey of participating restaurants conducted after Restaurant Week:

  • 73 percent saw an increase in sales during the event over the same period last year.
  • 72 percent were either satisfied or very satisfied with the celebration of cuisine.
  • 100 percent featured seafood more on the Restaurant Week menu.
  • 100 percent of respondents would participate in next year’s event.

“Ruth’s Chris has participated in the ‘We Live to Eat: Louisiana Seafood Restaurant Week’ from the beginning and will continue to participate,” said Ruth’s Chris Steak House general manager Michael Miller.

“Restaurant Week has given us increased guest traffic each year, while giving our guests a terrific value. I would recommend participating in Restaurant Week to any restaurateur looking to increase business and associate themselves with a quality, professionally run event.”

Sponsors for the annual event included:

The third annual Louisiana Seafood Restaurant Week is scheduled for September 9-15, 2013.


During Restaurant Week café b featured the following seafood entrees:

Lunch:
Seafood Pasta Bordelaise – Gulf shrimp, jumbo lump crabmeat, Louisiana oysters over capellini with garlic and fresh herbs

Grilled Puppy Drum with Aged Balsamic – confit of wild mushrooms, sautéed asparagus, charred Vidalia onion, balsamic vinegar, extra virgin olive oil

Dinner:
Pan Sautéed Louisiana Snapper – with jumbo lump crabmeat, citrus butter, brabant potatoes and sautéed greens

Louisiana Soft-shielled crab – with over roasted herbed potatoes, grilled asparagus and a pear and chili chutney

The post Louisiana Seafood Restaurant Week Boosts Sales – Delivers Strong Results appeared first on Louisiana Seafood News.


Viewing all articles
Browse latest Browse all 242

Trending Articles