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“That said,” Glawe added, “I am always amazed by the loads of phone calls I get on Friday and Saturday nights from people calling after 6 p.m. for 7 p.m. reservations.”
I understand that it’s sometimes essential to get a reservation on a busy Friday or Saturday night, for a special anniversary, birthday or graduation. I get that reservations help managers plan and staff appropriately.
But chefs want us to understand that they serve great food every day of the week.
“I’ve been trying to solve this puzzle for years now,” said Mike Brown, co-owner of Travail in Robbinsdale, and its new sibling, Pig Ate My Pizza.
Because it’s especially tough to get eaters out on Tuesday through Thursday, Brown and company now offer an “early-bird special” on those nights before 6 p.m. Many other restaurants offer similar midweek specials.
“Do we make less money on that? Yes, $20 less per couple,” Brown said. “But I would much rather have that restaurant full of people getting the same product.”
And it is the same product.
Or, maybe not.
Maybe it will be even more fun.
“Some people are crazy to have the Saturday 8 p.m. time slot,” said Wise Acre Chef Beth Fisher. “But I do believe you have a better experience at off-times in most restaurants.”
You’ll get the same delicious dishes, but servers have more time to talk about the food and the wine.
“It’s a more relaxed dining experience,” Fisher said. “And the noise level is bearable, to boot.”
But please, don’t tweet that tasty tidbit to the world.
Follow Gail on Twitter: @grosenblum