“We often use specials to test new recipes and ingredients. We have a different special each weekday night and two on the weekend, depending on what catches our chef’s eye at the market. Specials aren’t listed on the menu; they are presented verbally, having been discussed and tasted, prior to service. About 25% of our customers order the specials nightly.”
–Jesus Almos, chef de cuisine, Piropos, Kansas City, MO

“Because our core menu changes seasonally, I consider our daily specials to be the chef’s playground, giving him a chance to be creative every night. Along with the entree special, the specials’ menu includes a different daily preparation of foie gras and a farmers’ market soup, each paired with local wines by the glass. We have a lot of guests who only order the specials, some who come in weekly.”
–Mitchell Sjerven, owner, bouchon, Santa Barbara, CA

“Our weekly specials are very popular and priced slightly higher than our traditional Irish pub food – usually beef and fish, varying the sauces each week. Changing specials weekly, rather than daily, simplifies it for the kitchen because it’s easier to gauge potential sales and control inventory. The specials are listed on our Web site so customers can check them out before coming in.”
–Kyra Harris, server, Dark Horse, Philadelphia, PA