Why Not Prix Fix?
I love menus that offer tasting courses for a set price. I suggested this method of pricing to the restaurateurs I have spoken with over the last couple of days. It’s an easy way for the restaurants to control portion and price and a great way for a customer to sample fine cuisine at lower prices. Travis Henderson II, from Perry’s, is not one of the aforementioned chef/owners but he just sent this note:
Saw the blog on Dallas Restaurants Are Struggling To Stay Alive, Day Two. Just to let you know we still are offering our “Prix Fix” menu for $14.00.(I think he is referring to their lunch menu.)We “DO NOT” skimp on our product and it is #1 quality.
Sounds like a reasonable solution to high-end restaurant’s woes. You can still offer ala carte and stay glamorous. Make huge portions an option, not a standard.
3 Comments to “Why Not Prix Fix?”
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Why not extend “Restaurant Week” with a big multimedia PRing to “Restaurant Month.” Dallas is such a sports town and I know allot of places suffer when one or two of our teams does well, so now would be the perfect time for places to re-intoduce themselves as this is now a sports downtime in this area. At least it will be after tomorrow.
I love Perry’s Price Fix Lunch. I go there at least twice a week for business. Where else can you get a 10 oz strip, steamed asparagus and a giant house salad for $14? Exactly. They even give you a free drink.
I have always thought that the majority of resturants serve portions that are much to large, the proteins are about right but some of the sides could easily be cut in half and most wouldn’t complain. This is most obvious in the top end steakhouse, and chains but some of the smaller chef owned places could downsize a bit. Hey it might even help downsize America!