Restaurant FAQs
Q: What is Main Line Today’s Restaurant Week?
Offered in the spring and fall and produced by Main Line Today magazine, Main Line Today Restaurant Week is the largest, most ambitious dining event in the region, supported by sponsors from the region’s thriving business community.
Q: When is the event?
Main Line Today Restaurant Week is held every spring and fall to boost dining business during a traditionally slower period. 2023 Spring dates February 26 to March 11 and Fall November 5 to 18.
Q: Why should I participate?
A: Main Line Today Restaurant Week is a key economic driver in the region thanks to the active participation of local restaurants.
Q: What can I expect for my business?
A: In other Today Media markets, 92 percent of Restaurant Week participants report a 25 percent increase in sales. The regional impact translates to as much as $10 million in estimated sales revenue during the event. Many past participants report as much as a 200 percent increase in covers, and more than 90 percent of diners who participate say they’ll return to the restaurants.
Q: How does the event impact the region in general?
A: Main Line Today Restaurant Week positions our region as a culinary trailblazer in the Northeast. The event connects the region’s leading artisanal producers and purveyors with chefs, restaurants and business leaders in the food-and-drink industry.
Q: What are the other benefits?
A: Main Line Today Restaurant Week participants are aligned with the top food-and-drink influencers, including chefs, restaurateurs, local businesses, farmers and artisan producers. Participants benefit from robust marketing, public relations and advertising campaigns that deliver the following:
- 100-plus media impressions via PR press pitches
- 500,000-plus impressions from paid advertising
- 10,000-plus impressions from social media
- Unique page views on MainLineTodayRestaurantWeek.com
We provide extensive promotion and marketing support with a Main Line Today Restaurant Week toolkit that includes a Guide for Staff, Menu Guidelines, Restaurant Tips and a Local Product Guide. You’ll receive regular email communications to assist with all marketing materials, so you can effectively and efficiently get the most out of Main Line Today Restaurant Week. You’ll also be invited to attend a special launch party prior to the event.
Q: How does the event work?
A: During Main Line Today Restaurant Week, participating restaurants offer either a three or four-course prix fixe lunch menu ($25, $30, $35 per person, plus tax, beverage and gratuity), a three or four course menu ($30, $45, $55 per person, plus tax, beverage and gratuity) or both. Participants also have the option to offer regular menus on a prix fixe basis.
It’s recommended that restaurants offer three options for each course (appetizer, entree, dessert). Menu items should accurately reflect the restaurant in both portion size and quality. We encourage restaurants to feature local products and are happy to help with sourcing and ingredients. Prix fixe menus can also be offered for takeout. Each restaurant’s online listing includes a description of what’s being offered (lunch and/or dinner) and for how long, and whether takeout is available.
Q: How do I participate?
The participation fee is $200 each or $300 when registering for both spring and fall.
A registration form can be completed here. The fee can be paid by credit card or check. Once Main Line Today receives payment, the restaurant will be included in all marketing and advertising collateral and on MainLineToday.com.
