DineLA: The Other Side of the Story
We've spent the last two weeks critiquing the DineLA restaurants. Last week I just happened to run into a restauranteur who was participating in DineLA. Being the ever-prepared girl reporter that I am, I whipped out my digital recorder and did an on-the-spot interview. It seems only fair that the restaurants get the last word.
(Names of specific dishes have been omitted to help protect the innocent).
How has DineLA changed the type of patrons you’ve been getting?
I would definitely say it has probably brought in some people that would usually not come to our restaurant. Our prices usually run 75 – 80 dollars per person, even sometimes if you do wine or a bottle of wine it’s a lot more, so paying 34 dollars is good exposure for people, because our restaurant is more like where people come out on special occasions. But I don’t think these people are going to be coming on a regular…so…
So it’s not going to bring you return patronage?
Nah, …I’d probably say, probably like 5 or 10 percent. But it’s great exposure for people to come in. We’re looking for new regulars, and I don’t think it’s going to bring new regulars. It’s probably going to bring people only on special occasions once a year, for birthdays and anniversaries.