Denver Restaurant Week: Too much of a good thing....is good!

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Visit Denver gathered dozens of restaurateurs at a meeting last week to discuss the format of the 2012 Denver Restaurant Week -- which long ago grew past a week at the end of February. Should it remain two weeks? Shrink to ten days? Or change to two one-week events, one in the winter, and another in August, a traditionally slow time?

According to restaurateurs who were there, that last suggestion had many fans. And it's also popular with diners -- who weren't asked for their opinions by Visit Denver, but have been more than happy to share them here.

Writes Melodie:

My family and I look forward to Restaurant Week each year. I'd be a strong advocate for splitting the weeks into two -- one in the winter and one in the summer. Having one in the summer will give restaurant goers an opportunity to venture to restaurants with great patios and eat seasonal produce/items not readily available in the winter! Two weeks please!!!

But not everyone agrees on this approach. Here's the take from JDP:

Restaurant "WEEK" will lose its luster if it happens more than once per year. Taking it from weekend thru the next weekend (10 days) is enough. In many cases where the owners see this as a profit-taking opportunity rather than a promotion, the quality of both the food and the table service slips noticeably. It does, however, give diners access to some places they ordinarily might not go, and will most likely return if they have a good experience. That's the positive. The danger of having this type of event more than once per year is that consumers will defer going out until the promo weeks return, and there will be a negative revenue impact overall. You can have too much of a good thing and it will no longer be special. Don't ruin it!

Have an opinion on Denver Restaurant Week? Post it below, or join the conversation already under way here.

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