There are two kinds of specials, as I see it -- weekly deals (such as the Tuesday lobster special at Michael's, and daily specials (the ones your server breathlessly describes while conveniently omitting the "special" sticker-shock prices). New customers may be more easily lured by weekly specials, which are more likely to be listed on a restaurant's website menu or promoted in print ads. Daily specials seem to be less likely to draw in newbies, but regulars may call in advance to find out if a favorite special will be available that night before deciding whether to eat out.

Don't Know Tavern already has several weekly specials on its menu. Jason ought to have some idea as to how well those specials work, and he should have some feel for his regulars' preferences when it comes to daily specials.

Good points. I think he was specifically talking about "deals" not daily specials, which often cost more than the dishes on the regular menu. EL

Well, my husband goes to a local establishment only on Wednesday nights just for their all-you-can-eat (cough, cough) Prime Rib night. So it works for some...

My wife and I usually ignore the specials, unless it's something special. In other words, most restaurants serve items that are not normally on their menu, but at a higher price than their standard menu items. Our restaurant budget is based on the prices listed on the regular menu, therefore most specials are automatically ignored.

There are exceptions. Every year my wife greatly anticipates crab season by desiring a softshell sandwich. So we walk around until we see someone advertising one on their sandwich board. Also, at Bertha's I always order the special since it's the only way of getting their mussels cooked IN the sauce.

Dinner specials definitely work -- if the restaurant is capable of honoring them. A few weeks ago, my wife and I went to the Mt. Washington Tavern for their heavily promoted Wednesday night prime rib special. We called beforehand to reserve a table and make sure the special was still on, arriving just before 7:00 PM. We each had a drink, ordered dinner, received our salads, waited ten or fifteen minutes, then were told that the restaurant was fresh out of the prime rib special. When we expressed disappointment, our helpful and lovely waitress left and returned ten minutes later to say that the manager had agreed that we should have the regular prime rib at the 'special' price. After another protracted wait, as hunger gnawed, the manager appeared to tell us that the Tavern was totally out of prime rib. Special or otherwise. We should have been aware, he observed, that all restaurant specials are available only "while supplies last." Pretty dumb of us not to know that, huh? Eventually, he agreed to discount whatever we ordered from the regular menu. But he didn't appear very happy about it. Presumably, specials should reward a restaurant's regulars and lure newcomers who might be tempted to return. A special that's unavailable early in the dinner hour -- with no alternative -- is hardly the way to accomplish those aims. But we plan to go back some Wednesday night. We've always liked the Tavern's ambiance. And maybe this time, they'll get it right.

I had a wonderful dinner special at Linwoods last night. They have a prix fixe menu at $30 for three courses. It was a great deal and delish!!!

I've been known to call one of my regular places to find out the specials for the night. It happens because I know what's on the menu and nothing interests so the specials become the determining factor of whether I go there that night. Its not so much that the specials are, well, special as it's just an expanded set of choices.

My husband and I celebrated our (4th) wedding anniversary at The Bicycle last night. It was our first time there and, ah....we were extremely impressed with the meal and the service. The hostess, who I think was Chef Batey's wife, was most gracious (we were even treated to a complimentary glass of champagne). Anyway, they are currently offering a "two-seater tour de bicycle" for $75, Tuesday-Thursday. You and your dinner date get to each pick any appetizer/salad, each pick any entree, each pick any dessert, AND you get to pick a bottle of wine. I know I'll be back!

I happen to love half price burger nights. There are so many places that have this special-but sometimes there is nothing better than a good burger (at half price) and a cold beer.

I wouldn't say that I go out to eat because of the special, but if my friends and I were already going to meet somewhere, we check the locals places to see who has a special of some sort that night.

Night of the Cookers used to let women eat free at the bar only

Pimpin' ain't easy

Mia Carolina's is apparently trying the 3 courses for $30 approach too. I can't comment because I haven't tried did but i did note the sign and thought it sounded like a pretty good deal. I think it's on Tues and Thurs but can't swear to it.

I believe a weekly specials can work if it is something that will draw people back- 1/2 off burger night, pick of 3 pastas for $10, Rib night with sides, crab cake night w/sides. I believe if you really want to draw people in have good weekly specials each night and offer happy hour deals not just in the bar area.

Specials, as in deals, do get me into restaurants. I have a long list of places I want to get to, and if I hear that Foo is having a $30 prix fixe (I have a special weakness for those) and it looks good, that'll get me out.

I like the idea of the weekly specials, but I never seem to get around to them, perhaps because I could go next week. Or the week after.

If I am deciding between two places I like, the special decides which one.

The trouble with Saturday specials is the restaurant is usually the second thing chosen. I always find myself trying to find a restaurant near the movie theater, friend's house, etc.

I think a fine dining special would bring people out on a Saturday. Find something that's nice, but cheap right now (lobster). Design a fixed prix menu around it. Advertise it through Facebook or an email list.

I think if you are offering dinner specials on a Saturday evening, then you better make sure your kitchen is more than well prepared.

Like Jessica L. mentions above, I think weejday specials were created to increase customers on slower nights. If you're already rather steady on a Saturday and you feature a discounted deal to bring in more business, then your staff (front and back) needs to be prepared for the increased activity. Otherwise, you;ll have more diners but most will be unhappy, which is counterprodictive.

That being said, I would gladly dine for a discounted offer on a Saturday, if the food and experience are worth the savings.

Weekly specials can be effective so long as they are offered the same day each week and provide value for the price. The word will get around and may entice new diners (the holy grail of restaurateurs) to return. Daily specials cannot bring in new business unless they are advertised in advance which kind of defeats the idea of a daily special. You might go to a certain restaurant because it is "1/2-price burger nite" but you won't know that the special is "a blue cheese crusted burger with pan juices on a house-made ciabatta roll with garlic duck fat fries" until you are already there.

Cue the Pretenders:

Im special, so special
I gotta have some of your attention

I agree that daily specials on a regular basis are a very effective marketing enticement. Happy hours work the same way. An important factor though, is the quality of the specials.

Myself and my fiancee, we pick our restaurants on the basis of what we feel like eating that night, specials that may be offered notwithstanding. We rarely order the special unless its something one of us really likes.

If a restaurant is offering a special of something we might order anyway, all the better. So for us, I'd say they do not matter.

I just wanted to say thanks for everybody's input on this blog. After reading everybody's comments we have decided to come up with a $30 price fixe menu on Saturdays starting in April. The menu will consist of a free beverage (including alcohol), soup or salad, appetizer, entree, and dessert for $30 per person. We are still working out the details but we think that it will be a huge success. Thank you ELarge and please tell Mr. Gorelick I said thanks as well. You all definitely made our week. I am very appreciative.

Jason, I've seen your comments here and on Midnight Sun from time to time and I'm very impressed with what a mensch you are. I deal with bar owners frequently as I am the booking agent for my partner's band and they all seem to be mental cases. You have proven to me that this is not always the case. We shall be out in April to try your fixed price menu. I have to support a normal bar owner!

joyce,
thank you, I was scared for a second because the word mensch sounded bad, but I googled it and I feel a lot better now. I owe a lot to my support staff, from my GM to my cleaner to my dishwasher to my accountant and lawyer as well as my servers and bartenders, they keep me in line and take care of me. I have my faults like everybody else but I enjoy the business.

Thanks again.

Someone get that man a Yiddish transplant!

(Can't we all use more Yiddish in our lives?)

Every body understands that men's life is expensive, however people need cash for different stuff and not every one earns big sums money. So to get some home loans and short term loan will be a right way out.