She said business has remained steady, but the company has worked harder to keep the tables full. Last year was a banner year for everyone, so there's a drop in activity, but not a substantial drop. More effort can still make it happen. Reimann is promoting Waterfront for lunchtime wedding receptions, which she said has been paying off in increased bookings. While activity is increasing on the promotional side, frugality reigns in restaurant operations.
Owners report taking a wide range of measures to cut their electric and gas bills.
We used to just come in and turn all the ovens on for daytime prep. Now it's fire up as you need it. Schwartz Brothers Restaurants executive vice president Tom Lavaris said his company is examining energy use at each of its restaurants. We're also doing things like making sure Dumpsters are completely filled before they're emptied. We are seeing a little bit of a dip in corporate spending, but we do not want to raise prices.