IERW OCT FULL PACKET
-
Upload
inland-empire-restaurant-week -
Category
Documents
-
view
222 -
download
1
description
Transcript of IERW OCT FULL PACKET
ABOUT INLAND EMPIRE RESTAURANT WEEK
Inland Empire Restaurant Week is a 10-day dining event that showcases some of the Inland Empire’s best restaurants.Participating restaurants offer special lunch and dinner menus at set prices. The event provides visibility and promotion opportunities while introducing new customers to restaurants, and enhancing the economic vitality of the Inland Empire.
REASONS TO PARTICIPATE IN RESTAURANT WEEK
INCREASE SALES
GAIN NEW CUSTOMERS
INCREASE VISIBILITY
EVENT DETAILS
$October 17– October 26, 2014
CHOOSE MENU PRICING:
LUNCHMin. of 2 courses$10 or $15 or $20
DINNERMin. of 3 courses or smal l plates
$20 or $30 or $40
PARTICIPATION FEE:No cost to you.
REGISTRATION DEADLINE:Friday, September 19, 2014
REGISTER ONLINE AT:InlandEmpireRestaurantWeek.com/Registration
MEDIAA marketing, advertising and public relations campaign with a media value of over $500,000 will promote Inland Empire Restaurant Week and the participating restaurants throughout the IE. The campaign will generate several million consumer impressions in the local area and in the regional drive markets prior to and during Restaurant Week.
For information contact: [email protected] • 909.930.1480 • InlandEmpireRestaurantWeek.com
Advertising • Print – Ads in Inland Empire Magazine, Inland Valley Daily Bulletin, Riverside Magazine and 909 Magazine. • Radio – Ads and promotions on Clear Channel stations. • Outdoor – Digital billboards on major IE freeways. • Online – Ads on highly searched dining, entertainment and local visitor websites. • E-mail – eBlasts to thousands of diners throughout the IE. • Social Media – Consumer engagement on Twitter, Facebook and Instagram • InlandEmpireRestaurantWeek.com – Features participating restaurants with photos, logos, descriptions, address, phone and restaurant week menus.
Public Relations
• PR Campaign – Targets local and regional media. • Press Releases – Spotlighting Inland Empire Restaurant Week to be distributed in local & visitor markets. • Feature Stories – Highlighting the event, participating restaurants and dining neighborhoods throughout the IE. • Television – Local station coverage will report on Inland Empire Restaurant Week. • Food Writers – Restaurant reviewers, critics and bloggers will cover Restaurant Week and the participating restaurants.
Promotional Materials
Participating restaurants will receive a variety of marketing materials and digital assets to help promote Inland Empire Restaurant Week and will include:
• Menu Tool Kit – Tips to create menus that attract Restaurant Week diners. • Promotional Cards – Restaurant Week information provided for use in check presenters. • Posters – Signage to display in restaurants. • Event Logos – For use on restaurant websites, menus and social media channels. • Staff Incentives – Tips to help motivate restaurant staff during the event. • Customer Bounceback Guide – Ideas to help bring Restaurant Week diners back after the event.
INLAND EMPIRE RESTAURANT WEEK PARTICIPATION INCLUDES:
For information contact: [email protected] • 909.930.1480 • InlandEmpireRestaurantWeek.com
IT’S ALL ABOUT THE MENUTIPS FOR A SUCCESSFUL RESTAURANT WEEK EVENT
MENU TOOLKIT
Menu needs to be robust and of good value
Improve word-of-mouth by showcasing your
restaurant’s best dishes
Be creative and descriptive of menu items
Use Twitter, Facebook and Instagram to promote
your menu
DINNERFIRST COURSE
A Choice Of
Young Romaine SaladLemon Caper Dressing, Shaved Parmesan, Sourdough Crouton
La Marca Prosecco $9
Roasted Tomato and Basil SoupFresh Herbs, Gorgonzola Cheese and Garlic Crostini
Chateau St. Jean Fume Blanc, Sonoma County, 2009 $10
Crab CakeCelery Salad and Remoulade Souce
Meliora Chardonnay, Santa Rita Hills, CA 2011, $12
SUPPLEMENTAL DISHSweet Corn Agnolotti with Mascarpone and Reggiano $12
SECOND COURSEA choice of
Pan-Sauteed Maine Diver ScallopsConfit Fingerling Potatoes. Hazelnut Brown Butter and Mache Salad
Schafer-Frohlich Medium Dry Nahe Reisling, 2010 $10
Roasted Jidori ChickenGarden Ragout of Sweet White Corn, Petite Green Peas, Pearl Onions
Baby Red Potatoes, Carrots and Roasted Chicken JusChateau Monbousquet White, Bordeaux, 2004 $12
Grilled Flat Iron SteakHomemade Mac & Cheese, Stuffed Sweet Onion, Farmer’s Market Watercress,
Shaved Red Onion Corn Ciabatte, Whit Wine Beef SauceBroadside Cabernet Sauvignon, Margarita Vineyard, Paso Robles, CA 2010 $14
SUPPLEMENTAL DISHDuo of 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 BruleeOddero Moscato d’Asti La Morra, Italy, 2012 $12
$30 per person, not including tax and gratuity
YOUR RESTAURANT NAME OR LOGO
UPSELLOffer a wine/beverage pairing with each course
UPSELLCreate an exclusive cocktailfor the menu
UPSELLOffer supplemental dishes at anadditional price
OPTIONSGive them a choice of a beverage or dessert
LUNCH
YOUR RESTAURANT NAME OR LOGO
FIRST COURSE A choice of:
Soup Du JourPlease ask your server for today’s special
Green Market SaladLocal Greens, Crispy Scallops, Walnuts, Goat Cheese and Meyer Lemon Vinaigrette
Salt & Pepper CalamariJalapeno, Shallots, Cucumber, Five Spice and Ginger Aioli
SECOND COURSE A choice of:
Chopped Cobb SaladOrganic Mixed Greens, Grilled Chicken, 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 Bun
Grilled Vegetable SpaghettiSeasonal Roasted Vegetables tossed with Pine Nuts, Roasted Saffron marinara
over Spaghetti and topped with Fresh Basil
SUPPLEMENTAL DESSERT $5A choice of:
Chocolate CakeHazelnut Ice Cream, Caramel and Chocolate Sauce
Ginger MojitoBacardi Rum, Fresh Mint, Ginger, and Fresh Lime Juice
$15 per person, not including tax and gratuity
DINNER
YOUR RESTAURANT NAME OR LOGO
FIRST COURSE A choice of:
Young Romaine Salad with Lemon Caper Dressing, Shaved Parmesan, Sourdough Crouton
La Marca Prosecco $9
Roasted Tomato and Basil Soup Fresh Herbs, Gorgonzola Cheese and Garlic Crostini
Chateau St. Jean Fume Blanc, Sonoma County, 2009 $10
Crab CakeCelery Salad and Remoulade Sauce
Meliora Chardonnay, Santa Rita Hills, CA 2011, $12
SUPPLEMENTAL DISHSweet Corn Agnolotti with Mascarpone and Reggiano $12
SECOND COURSE A choice of:
Pan-Sauteed Maine Diver Scallops Confit Fingerling Potatoes. Hazelnut Brown Butter and Mache Salad
Schafer-Frohlich Medium Dry Nahe Reisling, 2010 $10
Roasted Jidori ChickenGarden Ragout of Sweet White Corn, Petite Green Peas, Pearl Onions, Baby Red Potatoes, Carrots and Roasted Chicken Jus
Chateau Monbousquet White, Bordeaux, 2004 $12
Grilled Flat Iron SteakHomemade Mac & Cheese, Stuffed Sweet Onion, Farmer’s Market Watercress, Shaved Red Onion Corn Ciabatte, White Wine Beef Sauce
Broadside Cabernet Sauvignon, Margarita Vineyard, Paso Robles, CA 2010 $14
SUPPLEMENTAL DISHDuo of Prime New York Steak and Lobster Tail $19
Stuffed tortellini, Sauce Bordelaise and Horseradish Potato Puree
THIRD COURSE A choice of:
Molten Chocolate CakeHazelnut Ice Cream, Caramel and Chocolate Sauce
Lavazza Espresso $3
Dulce Leche Crème BruleeOddero Moscato d’Asti La Morra, Italy, 2012 $12
$30 per person, not including tax and gratuity
Please select dishes from the following sections:
STARTER A choice of:
Starter OneDescription of dish
Starter OneDescription of dish
Starter OneDescription of dish
MAIN A choice of three:
DESSERTA choice of:
Dessert OneDescription of dish
Dessert WineDescription of Wine
$30 per person, not including tax and gratuityWine pairing add $20 per person
YOUR RESTAURANT NAME OR LOGO
DINNER-SMALL PLATES (Sample A)
Selection One Description of dishDescription of dish
Selection Two Description of dishDescription of dish
Selection Three Description of dishDescription of dish
Selection Four Description of dishDescription of dish
Selection FiveDescription of dishDescription of dish
Selection Six Description of dishDescription of dish
Selection SevenDescription of dishDescription of dish
Selection Eight Description of dishDescription of dish
YOUR RESTAURANT NAME OR LOGO
DINNER-SMALL PLATES (Sample B)Please select dishes from the following sections:
STARTER A 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:
$30 per person, not including tax and gratuity
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
CocktailDescription of Cocktail
DessertDescription of dish