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Information Packet & Menu Tips
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ABOUT dineLA’s RESTAURANT WEEKdineLA’s Restaurant Week is a 12-day dining event, showcasing Los Angeles as a premier dining destination and highlighting the diversity of culinary experiences that LA has to offer. Participating restaurants offer special prix �xe lunch and dinner menus at set prices. In addition, Restaurant Week stimulates business and introduces new customers to restaurants throught Los Angeles.
dineLA DEMOGRAPHICS
Monday, January 21 - Friday, February 1, 2013
MENU PRICINGLUNCH
Min. of 2 courses$15, $20, $25
DINNERMin. of 3 courses or small plates
$25, $35, $45
REGISTRATION FEE: $850
Register early November 1-30, 2012, for $750
EVENT REGISTRATIONDEADLINE:
December 15, 2012
REGISTER ONLINE AT:http://my.dineLA.com
EVENT DETAILS
ABOUT dineLA OUR COMMUNITY
OUR MISSION
The Los Angeles Tourism & Convention Board, a nonprofit marketing organization, in partnership with American Express have created dineLA to promote the scale, variety and caliber of talent found in restaurants throughout Los Angeles.
dineLA seeks to continually position Los Angeles among the top restaurant cities in the world and to build awareness, traf�c, and revenue for restaurants throughout the greater LA area.
57K subscribers
23K fans
10K followers
75%female
38average
age
$95Kaverage
household income
AGEGENDER INCOME
consumer engagement is higher on dineLA’s Facebook page
during Restaurant Week
92% of consumers participate again
in Restaurant Week
LOYAL
dineLA’s CONSUMERS ARE
ENGAGED
92%repeat
10%industrystandard
during eventengagement42%
IN PARTNERSHIP WITH:PRESENTED BY:
RESTAURANTWEEK
REASONS TO PARTICIPATE IN RESTAURANT WEEK
INCREASE SALES
RADIO • NEWSPAPER • MAGAZINE
BE A PART OF THE LA CULINARY
COMMUNITY
GAIN NEW CUSTOMERS
SOCIAL MEDIA • ONLINE
TV • Radio • Newspapers • Magazines • Social Media & Online
Media for dineLA Restaurant Week will begin on December 27, 2012
MEDIA EXPOSURE AND REACH
LOS ANGELES & SAN FRANCISCO
IN PARTNERSHIP WITH:PRESENTED BY:
RESTAURANTWEEK
DINNERFIRST COURSE
A choice of:
Celery Root and Apple SoupBacon Con�t, Roasted Apples and Wild Mushrooms
La Marca Prosecco $9
Kona Kanpachi Sashimi Crispy Rice Crackers, Pickles and Heirloom Beets
Isojiman Junmai Daiginjo $11
Tosa Soy Gel and Yuzu AirDungeness Crab Risotto with Spanish Saffron Garlic and Micro Basil
Chateau St. Jean Fumé Blanc, Sonoma County, 2009 $12
SUPPLEMENTAL DISHSweet Corn Agnolotti with Mascarpone and Reggiano $12
SECOND COURSEA choice of:
Roasted Kurobuta Pork Loin and Braised Belly Orange Gastrique, Roasted Brussels Sprouts and Puree of Parsnips
LA on My Mind Cocktail $12
Pan-Sauteed Maine Diver Scallops Con�t Fingerling Potatoes, Hazelnut Brown Butter, and Mache Salad
Château Monbousquet White, 2004 Bordeaux $12
Grilled Vegetable Spaghetti Seasonal Roasted Vegetables tossed with Pinenuts, Roasted Saffron Marinara, topped with Fresh Basil
Chateau Puynourmond, St. Emilion, 2008 $14
SUPPLEMENTAL DISHDuo of Grilled Prime New York Steak and Lobster Tail $19
Stuffed Tortellini, Sauce Bordelaise and Horseradish Potato Puree
THIRD COURSEA choice of:
Molten Chocolate CakeHazelnut Ice Cream, Caramel and Chocolate Sauce
Lavazza Espresso $3
Dulce Leche Crème BruléeOddero Moscato d’Asti La Morra, Italy, 2012 $12
$45 per person, not including tax and gratuitity
YOUR RESTAURANT NAMEOR LOGO
Menu needs to be robust and of good value
Improve word-of-mouth by showcasing your
restaurant’s best dishes
Be creative and descriptive with the menu items
IT’S ALL ABOUT THE MENU
Offer a wine/beverage pairing with each course
Offer supplemental dishes at an additional price
UPSELL
UPSELL
TIPS FOR A SUCCESSFUL RESTAURANT WEEK EVENT
Use Twitter, Facebook and Instagram to
promote your menu
Create an exclusive cocktail for the dineLA menu
UPSELL
GREATMENU
Be
IN PARTNERSHIP WITH:PRESENTED BY:
RESTAURANTWEEK
RESTAURANTWEEK
DINNERFIRST COURSE
A choice of:
Celery Root and Apple SoupBacon Con�t, Roasted Apples and Wild Mushrooms
La Marca Prosecco $9
Kona Kanpachi Sashimi Crispy Rice Crackers, Pickles and Heirloom Beets
Isojiman Junmai Daiginjo $11
Tosa Soy Gel and Yuzu AirDungeness Crab Risotto with Spanish Saffron Garlic and Micro Basil
Chateau St. Jean Fumé Blanc, Sonoma County, 2009 $12
SUPPLEMENTAL DISHSweet Corn Agnolotti with Mascarpone and Reggiano $12
SECOND COURSEA choice of:
Roasted Kurobuta Pork Loin and Braised Belly Orange Gastrique, Roasted Brussels Sprouts and Puree of Parsnips
Schafer-Frohlich Medium Dry Nahe Riesling, 2010 $10
Pan-Sauteed Maine Diver Scallops Con�t Fingerling Potatoes, Hazelnut Brown Butter, and Mache Salad
Château Monbousquet White, 2004 Bordeaux $12
Grilled Vegetable Spaghetti Seasonal Roasted Vegetables tossed with Pinenuts, Roasted Saffron Marinara, topped with Fresh Basil
Chateau Puynourmond, St. Emilion, 2008 $14
SUPPLEMENTAL DISHDuo of Grilled Prime New York Steak and Lobster Tail $19
Stuffed Tortellini, Sauce Bordelaise and Horseradish Potato Puree
THIRD COURSEA choice of:
Molten Chocolate CakeHazelnut Ice Cream, Caramel and Chocolate Sauce
Lavazza Espresso $3
Dulce Leche Crème BruléeOddero Moscato d’Asti La Morra, Italy, 2012 $12
$45 per person, not including tax and gratuitity
YOUR RESTAURANT NAMEOR LOGO
RESTAURANTWEEK
DINNER–SMALL PLATES (Sample A)Please select dishes from the following sections:
STARTERA choice of:
Starter OneDescription of dish
Starter TwoDescription of dish
Starter ThreeDescription of dish
MAINA choice of three:
DESSERTA choice of:
Dessert OneDescription of dish
Dessert TwoDescription of dish
$35 per person, not including tax and gratuitity
Wine pairing add $20 per person
Selection OneDescription of dishDescription of dish
Selection TwoDescription of dishDescription of dish
Selection ThreeDescription of dishDescription of dish
Selection FourDescription of dishDescription of dish
Selection FiveDescription of dishDescription of dish
Selection SixDescription of dishDescription of dish
Selection SevenDescription of dishDescription of dish
Selection EightDescription of dishDescription of dish
YOUR RESTAURANT NAMEOR LOGO
RESTAURANTWEEK
DINNER–SMALL PLATES (Sample B)Please select dishes from the following sections:
STARTERA choice of:
Starter OneDescription of dish
Starter TwoDescription of dish
Starter ThreeDescription of dish
FROM THE GARDENA choice of:
FROM THE SEAA choice of:
FROM THE LANDA choice of:
DESSERTA choice of:
Garden OneDescription of dish
Garden TwoDescription of dish
Garden ThreeDescription of dish
Garden FourDescription of dish
Sea OneDescription of dish
Sea TwoDescription of dish
Sea ThreeDescription of dish
Sea FourDescription of dish
Land OneDescription of dish
Land TwoDescription of dish
Land ThreeDescription of dish
Land FourDescription of dish
Dessert OneDescription of dish
Dessert TwoDescription of dish
$35 per person, not including tax and gratuitity
YOUR RESTAURANT NAMEOR LOGO
RESTAURANTWEEK
LUNCHFIRST COURSE
A choice of:
Soup Du JourPlease Ask Your Server for Today’s Special
Green Market SaladLocal Greens, Crispy Shallots, Walnuts, Goat Cheese and Meyer Lemon Vinaigrette
Filet Mignon TacosQueso Ranchero, Guacamole, Pico De Gallo, Crispy Flour Tortillas
Salt & Pepper CalamariJalapeño, Shallots, Cucumber, Five Spice and Ginger Aioli
SECOND COURSEA choice of:
Chopped Cobb SaladOrganic Mixed Greens, Grilled Chicken or Beef, Avocado, Blue Cheese, Bacon,
Green Onions, Tomato, Hard Boiled Egg and White Balsamic Vinaigrette
House BurgerGround Beef mixed with Garlic & Rosemary, topped with Feta, Lettuce,
Tomato and Red Onion served on a Toasted Challah Bun
Grilled Wagyu Rib Eye CapGarlic Mashed Potatoes, Sautéed Seasonal Veggies and a Chipotle - Blue Cheese Sauce
Shelton Chicken Enchilada StackChicken and Roasted Pasilla Peppers in Garlic Cream, Jack Cheese, Fresh Corn Tortillas
Pinto Beans, Tomatillo, Red Chili Sauce and Sour Cream
Sesame Encrusted Ahi TunaSautéed Shitake Mushrooms, Mixed Greens and a Seaweed Salad
Grilled Vegetable SpaghettiSeasonal Roasted Vegetables tossed with Pine Nuts, Roasted Saffron Marinara
over Spaghetti and topped with Fresh Basil
SUPPLEMENTAL DESSERT - $6A choice of:
Molten Chocolate CakeHazelnut Ice Cream, Caramel and Chocolate Sauce
Dulce Leche Crème Brulée
$20 per person, not including tax and gratuitity
YOUR RESTAURANT NAMEOR LOGO
RESTAURANTWEEK