Restaurants dish best bites with $29.95 prix-fixe menus for eight days
The tri-annual and award-winning Long Island Restaurant Week kicks-off its Fall 2019 campaign on Sunday, Nov. 3 for eight days, ending on Sunday, Nov. 10. Participating restaurants will offer a three-course prix-fixe meal for $29.95 all night, every night they are open except Saturday when the menu may only be offered until 7 p.m.
Restaurants–spanning Long Island’s 118 miles–will each serve a unique $29.95 menu with a minimum choice of three appetizers, three entrées and three desserts. A full participant list will be available at www.longislandrestaurantweek.com.
Long Island Restaurant Week is a win-win for participants and consumers. Much of the island’s population is provided the opportunity to save money while dining and sample restaurants they might not otherwise try. For restaurateurs, this media-able, value-pricing event delivers a surge in business, a return on investment and community goodwill with the chance to win over new and returning patrons with a positive dining experience.
“We’re averaging about 190 participating restaurants for Fall LI Restaurant Week,” said Steve Haweeli, president of Long Island Restaurant & Hospitality Group which is the business-to-consumer promotions division of WordHampton Public Relations.” We’re proud to say it’s the most successful restaurant promotion on Long Island—it’s a win-win for Long Island restaurants and Long Island diners!”
Long Island Restaurant Week was designed to garner positive publicity and additional business during a traditionally sluggish period. Due to popular customer and restaurateur demand, the spring and winter edition of this popular islandwide autumn promotion was launched in 2011 with a 168-participant roster.
Restaurateurs may sign up online to participate. To view the current list of participants or for more information, visit www.longislandrestaurantweek.com. For general inquiries about Long Island Restaurant Week, call 631-329-2111 or email firstname.lastname@example.org.