Every Night is for Wine Lovers During Restaurant Week

This week, in honor of Restaurant Week, choose any bottle of wine from our award-winning list at just half-price!

No matter which combination of delicious fare you choose, lunch or dinner, you can take advantage of this great offer.

Lunch — $20

(Free glass of house wine to start or non-alcoholic beverage with lunch).

Starter (Choose one):

Soup & Salad Bar

Entrée (Choose one):

Chicken Salad Sandwich

Braised Short Rib Sandwich - Served with your choice of French fries, pasta salad or chips.

Walleye Sandwich - Served with your choice of French fries, pasta salad or chips.

Pasta Vodka 

Petite Martini Steak - Served with vegetable du jour and scalloped potatoes.

Black and Bleu Pasta

Dessert (Choose one):

Molten Chocolate Lava Cake

Carrot Cake

New York Style Cheesecake

Dinner — $30

Starter (Choose one): 

French Onion Soup

Caesar Salad

Classic Wedge

Entrée (Choose one):

Black and Bleu Pasta

Beef Short Ribs 

Panko Crusted Walleye

Grilled Walleye

Top Sirloin

Martini Steak

Dessert (Choose one):

Molten Chocolate Lava Cake

Carrot Cake

New York Style Cheesecake

Only three more days to dine and save with Restaurant Week, so make your reservations today! 

Then, make sure you e-mail a picture of you and your friends enjoying your Restaurant Week meal to: dineroftheday@mspmag.com for a chance to win a $100 gift certificate to a participating restaurant.

Menus: "Always Evolving"

Successful restaurant operators keep up with emerging trends in the business. Menus need to be reviewed and re-invented periodically. This will assist in retaining existing customers and generating new demand. You will need to be attuned to the differences between a fad and a trend. Fads are short-lived while trends reflect longer-lasting changes in the industry. Here’s a list of emerging menu trends:

Right-size. Portion sizes are being reduced as an alternative to raising menu prices. Look at customer’s plates after they finish dining to judge how much of an item is typically not consumed. Also be aware of which menu items frequently result in a request for a take-home container. Be sure to coordinate the new portion size to the new menu price.

Go green. Feature locally grown and raised products on your menu. These will change seasonally. Inform your guests of local product sourcing so that they can appreciate your efforts to support sustainability. 

Go organic. Organic foods and wines are increasing in popularity and availability. Consider featuring these items on your menu and wine list. Inform your guests of the health benefits of eating and drinking organic food and beverages.

Be interactive. Ask guests for a favorite recipe. Several chain restaurants recently have used recipe contests as a way to freshen or reshape menus as well as a way to involve their customers. This makes menu writing an interactive process with your customers, and may result in increased loyalty.

Get fresh. Add freshly-squeezed juices to your cocktail menu. Incorporate them in creative, signature cocktails. Guests are willing to pay more if they are aware that fresh ingredients are being used.

By expanding your menu offerings and infusing new ideas into your restaurant, you can broaden your customer base beyond your regular diners.

This week's blog post was written by David Breen, CEC, CFBE, Food & Beverage Executive. David is the area Food & Beverage Director for Tri City Restaurants, our parent group. David's blog posts can also be found within our Woolley's Newsletter, The Dish, each month.