Helpful Hints for Menu Planning From Veteran Restaurant Week Participants

“Vermont Restaurant Week is an opportunity to explore and experiment with food and themes outside of our normal fare at 3 Squares Café. We have built a loyal following of guests who actively seek us out for our Restaurant Week menu, knowing that they are going to try something distinct and varied from our breakfast and panini offerings. Our restaurant week adventures have also helped to build our catering business by showcasing chef Matt’s eclectic skills and grasp of different culinary cultures.”

Andrea Lalumiere
General Manager
3 Squares Café, Vergennes

---

“Every year we do something different for Restaurant Week at Michael’s on the Hill. It’s always locally inspired. We usually pick a theme and always offer a value that may bring in someone who may not come otherwise. We’ve had a maple and ramp tasting, a celebration of local cheese, a Save the Bees menu with a focus on local honey, and a “soulful dinner” with mac and cheese and chicken fried steak.

This approach has been very successful for us. Restaurant Week is really busy! It is busier each year, and it is a great time of year to do it because it is typically not a busy time, so it’s certainly welcomed! We have found it to be a great way to get new customers. Many want to return to try the regular menu. Many say, ‘I can’t believe I’ve never been here before!’

At risk of sounding corny, we’ve found Vermont Restaurant Week to be a recipe for success. We have a lot of fun with it, do our best to promote our local producers and are busy during a normally blah time of year. No downside! This event has really built lots of momentum over the years.”

Laura Kloeti
Owner & Director of Special Events
Michael’s on the Hill, Waterbury

---

“Our whole staff really enjoys participating in Restaurant week. The kitchen has the chance to showcase their talents while learning new skills and break up the routine.

We built our menu on value. We chose the $20 option for three courses to entice guests to try it without much risk, and it worked. We sold so many Restaurant Week menus this year, even we were surprised! Restaurant Week falls during the start of our slow season, so it helped push sales in an otherwise quiet stretch.

A large percentage of guests who dined with us during restaurant week were first time diners that came in specifically to try the menu, so we definitely gained new clientele from it and received very positive feedback about the presentation, flavors and price point. Some of the dishes even made it to our Summer Menu!”

Megan Maher
General Manager
Tres Amigos, Stowe