Restaurant FAQs

Hudson Valley Restaurant Week

Restaurant FAQs

Q: What is Hudson Valley Restaurant Week?

Offered each Spring and Fall and produced by The Valley Table magazine, Hudson Valley Restaurant Week is the largest and most successful dining event in the region. The event is made possible by generous sponsors who are leaders in the Hudson Valley in supporting the local economy.

Q: When is it?

Hudson Valley Restaurant Week is twice a year in the spring and fall to boost business during traditionally slower periods: March 6-19 and October 30-November 12.

Q: Why should I do it?

With over 200 participating restaurants, Hudson Valley Restaurant Week is a key economic driver in the region. 

RETURN
Most HVRW participants (92%) report an average 25% increase in sales during Restaurant Week. The regional impact translates to $10 million in estimated sales revenue during HVRW.

COMMUNITY
Collectively, HVRW restaurants create a community of leaders that positions the Hudson Valley as a culinary capital of the northeast.

ACCESS
Hudson Valley Restaurant Week connects the region's leading artisanal producers and purveyors with chefs, restaurants and the leading business influencers who make up the local food and drink industry.

PUBLICITY
HVRW participants benefit from the robust marketing, public relations and advertising campaign that delivers $4 million in media value each Restaurant Week, including:

  • 300 million+ media impressions via public relations press pitches
  • 2.5 million impressions from paid advertising 
  • 7 million impressions from social media
  • 775,000 unique page views on HudsonValleyRestaurantWeek.com

PRESTIGE
HVRW participants are aligned with the top food and drink influencers, including chefs, restaurateurs, local businesses, farmers and artisan producers.

Q: How does it work?

During Restaurant Week, participating restaurants offer a three-course, prix fixe dinner menu for $32.95 per person (plus tax, beverage and gratuity) and may offer a three-course lunch menu for $22.95 per person (plus tax, beverage and gratuity). Participants also offer their regular menus. It is recommended that restaurants offer three options for each course, i.e., three appetizers, three entrees and three desserts. Menu items should be representative of the restaurant in both portion size and quality. We encourage restaurants feature local Hudson Valley products on the menu and offer assistance in sourcing products and ingredients.

Q: What is the cost to become a participating restaurant?

The participation fee is $800 per Restaurant Week. Register for both fall and spring Restaurant Week and save $200; the cost for both is $1,400. The fee is allocated to the advertising and promotion of each event that drives diners to dine at HVRW restaurants. Some advertising includes: The New York Times, The Journal News, The Poughkeepsie Journal and other regional media outlets. Additional coverage is via broadcast television and radio (WHUD 100.7, The Peak 107.1, K104.7, WKZE, etc.)

Q: How do I pay the participation fee?

A simple registration form can be found here. The participation fee can be paid via credit card or PayPal. Checks are also accepted on a case-by-case basis. Once The Valley Table receives the check and it clears, the restaurant will be included in all marketing and advertising collateral and on hudsonvalleyrestaurantweek.com. Checks should be made to The Valley Table and sent to 380 Main Street, Suite 202, Beacon, New York, 12508.

PLEASE NOTE, in order to be included in The Valley Table's special section and marketing collateral, payment must be received and processed by August 15, 2017 for Fall 2017 Hudson Valley Restaurant Week.

Q: When is the deadline to participate in HVRW?

August 15th is the deadline for inclusion in the full promotion.

Q: How many covers can I expect to have during these two weeks?

Restaurant Week is an amazing opportunity to attract new customers. Many past participants report a 20% - 200% or more increase in covers. More than 90% of diners who participate in Restaurant Week say they'll return to the restaurants they've dined in.

Q: Will I be provided with marketing support to help promote Restaurant Week?

Yes, we provide extensive support to participating restaurants for promoting and marketing Restaurant Week. We offer a Restaurateur's Tool Kit that includes a Guide for StaffMenu GuidelinesRestaurant Tips and a Local Product Guide. You'll receive regular email communications to assist you in using all our marketing materials effectively and efficiently to get the most out of your Hudson Valley Restaurant Week experience. You'll be invited to attend a launch event prior to each Restaurant Week for media and local product sampling. 

From The Editor
Much was gained but something was lost when the language police tried to eliminate gender in occupational references. A fisherman became an angler (nobody liked the term fisherwoman, anyway); stewards and stewardesses became flight attendants.

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