Tacoma Restaurant Week has a new angle
The Tacoma Restaurant Week (TRW) of 2015 is different from its predecessor in 2012 because the local economy is not in the same place, restaurant owners have said.
Three years ago, eating places in downtown Tacoma were reportedly finding it hard to attract consumers. This was apparently because the effects of the international economic downturn were still evident, so the owners of restaurants were focusing on trying to tempt customers away from their home comforts.
In 2015, the downtown scene is more vibrant than it once was. As a consequence, different establishments are trying to stand out from one another. In preparation for when TRW is held again later this month, some of these firms could use postcard printing in Tacoma to promote what they have to offer.
Russ Heaton, one of the proprietors at Doyle’s, has told the Business Examiner Media Group:
“We’ve been working on a new menu and we felt this would be a great opportunity to share the progress. We’ve always been known as a lunch spot or a place to get a pint after work, but we’ve never been traditionally known as a spot for dinner.”
Heaton has said that Doyle’s is often busy. However, both he and his partner Stephen Lamb are keen to get more people in when there are slack periods.
Food is an increasingly important part of what Doyle’s has to offer. At one point, it accounted for about 5% of revenue. Even before the TRW effect, it accounts for almost a third of revenue.
Tacoma Restaurant Week will take place April 12-16 and April 19-23.
Three years ago, eating places in downtown Tacoma were reportedly finding it hard to attract consumers. This was apparently because the effects of the international economic downturn were still evident, so the owners of restaurants were focusing on trying to tempt customers away from their home comforts.
In 2015, the downtown scene is more vibrant than it once was. As a consequence, different establishments are trying to stand out from one another. In preparation for when TRW is held again later this month, some of these firms could use postcard printing in Tacoma to promote what they have to offer.
Russ Heaton, one of the proprietors at Doyle’s, has told the Business Examiner Media Group:
“We’ve been working on a new menu and we felt this would be a great opportunity to share the progress. We’ve always been known as a lunch spot or a place to get a pint after work, but we’ve never been traditionally known as a spot for dinner.”
Heaton has said that Doyle’s is often busy. However, both he and his partner Stephen Lamb are keen to get more people in when there are slack periods.
Food is an increasingly important part of what Doyle’s has to offer. At one point, it accounted for about 5% of revenue. Even before the TRW effect, it accounts for almost a third of revenue.
Tacoma Restaurant Week will take place April 12-16 and April 19-23.