ABOUT INLAND EMPIRE RESTAURANT WEEK

Inland Empire Restaurant Week is a 10-day dining event that showcases some of the Inland Empire’s best restaurants.Participating restaurants offer special lunch and dinner menus at set prices. The event provides visibility and promotion opportunities while introducing new customers to restaurants, and enhancing the economic vitality of the Inland Empire.

REASONS TO PARTICIPATE IN RESTAURANT WEEK

INCREASE SALES

GAIN NEW CUSTOMERS

INCREASE VISIBILITY

EVENT DETAILS

$October 17– October 26, 2014

CHOOSE MENU PRICING:

LUNCHMin. of 2 courses$10 or $15 or $20

DINNERMin. of 3 courses or smal l plates

$20 or $30 or $40

PARTICIPATION FEE:No cost to you.

REGISTRATION DEADLINE:Friday, September 19, 2014

REGISTER ONLINE AT:InlandEmpireRestaurantWeek.com/Registration

MEDIAA marketing, advertising and public relations campaign with a media value of over $500,000 will promote Inland Empire Restaurant Week and the participating restaurants throughout the IE. The campaign will generate several million consumer impressions in the local area and in the regional drive markets prior to and during Restaurant Week.

For information contact: info@inlandempirerestaurantweek.com • 909.930.1480 • InlandEmpireRestaurantWeek.com

Advertising • Print – Ads in Inland Empire Magazine, Inland Valley Daily Bulletin, Riverside Magazine and 909 Magazine. • Radio – Ads and promotions on Clear Channel stations. • Outdoor – Digital billboards on major IE freeways. • Online – Ads on highly searched dining, entertainment and local visitor websites. • E-mail – eBlasts to thousands of diners throughout the IE. • Social Media – Consumer engagement on Twitter, Facebook and Instagram • InlandEmpireRestaurantWeek.com – Features participating restaurants with photos, logos, descriptions, address, phone and restaurant week menus.

Public Relations

• PR Campaign – Targets local and regional media. • Press Releases – Spotlighting Inland Empire Restaurant Week to be distributed in local & visitor markets. • Feature Stories – Highlighting the event, participating restaurants and dining neighborhoods throughout the IE. • Television – Local station coverage will report on Inland Empire Restaurant Week. • Food Writers – Restaurant reviewers, critics and bloggers will cover Restaurant Week and the participating restaurants.

Promotional Materials

Participating restaurants will receive a variety of marketing materials and digital assets to help promote Inland Empire Restaurant Week and will include:

• Menu Tool Kit – Tips to create menus that attract Restaurant Week diners. • Promotional Cards – Restaurant Week information provided for use in check presenters. • Posters – Signage to display in restaurants. • Event Logos – For use on restaurant websites, menus and social media channels. • Staff Incentives – Tips to help motivate restaurant staff during the event. • Customer Bounceback Guide – Ideas to help bring Restaurant Week diners back after the event.

INLAND EMPIRE RESTAURANT WEEK PARTICIPATION INCLUDES:

For information contact: info@inlandempirerestaurantweek.com • 909.930.1480 • InlandEmpireRestaurantWeek.com

IT’S ALL ABOUT THE MENUTIPS FOR A SUCCESSFUL RESTAURANT WEEK EVENT

MENU TOOLKIT

Menu needs to be robust and of good value

Improve word-of-mouth by showcasing your

restaurant’s best dishes

Be creative and descriptive of menu items

Use Twitter, Facebook and Instagram to promote

your menu

DINNERFIRST COURSE

A Choice Of

Young Romaine SaladLemon Caper Dressing, Shaved Parmesan, Sourdough Crouton

La Marca Prosecco $9

Roasted Tomato and Basil SoupFresh Herbs, Gorgonzola Cheese and Garlic Crostini

Chateau St. Jean Fume Blanc, Sonoma County, 2009 $10

Crab CakeCelery Salad and Remoulade Souce

Meliora Chardonnay, Santa Rita Hills, CA 2011, $12

SUPPLEMENTAL DISHSweet Corn Agnolotti with Mascarpone and Reggiano $12

SECOND COURSEA choice of

Pan-Sauteed Maine Diver ScallopsConfit Fingerling Potatoes. Hazelnut Brown Butter and Mache Salad

Schafer-Frohlich Medium Dry Nahe Reisling, 2010 $10

Roasted Jidori ChickenGarden Ragout of Sweet White Corn, Petite Green Peas, Pearl Onions

Baby Red Potatoes, Carrots and Roasted Chicken JusChateau Monbousquet White, Bordeaux, 2004 $12

Grilled Flat Iron SteakHomemade Mac & Cheese, Stuffed Sweet Onion, Farmer’s Market Watercress,

Shaved Red Onion Corn Ciabatte, Whit Wine Beef SauceBroadside Cabernet Sauvignon, Margarita Vineyard, Paso Robles, CA 2010 $14

SUPPLEMENTAL DISHDuo of Prime New York Steak and Lobster Tail $19

Stuffed tortellini, Sauce Bordelaise and Horseradish Potato Puree

THIRD COURSEA choice of

Molten Chocolate CakeHazelnut Ice Cream, Caramel and Chocolate Sauce

Lavazza Espresso $3

Dulce Leche Crème BruleeOddero Moscato d’Asti La Morra, Italy, 2012 $12

$30 per person, not including tax and gratuity

YOUR RESTAURANT NAME OR LOGO

UPSELLOffer a wine/beverage pairing with each course

UPSELLCreate an exclusive cocktailfor the menu

UPSELLOffer supplemental dishes at anadditional price

OPTIONSGive them a choice of a beverage or dessert

LUNCH

YOUR RESTAURANT NAME OR LOGO

FIRST COURSE A choice of:

Soup Du JourPlease ask your server for today’s special

Green Market SaladLocal Greens, Crispy Scallops, Walnuts, Goat Cheese and Meyer Lemon Vinaigrette

Salt & Pepper CalamariJalapeno, Shallots, Cucumber, Five Spice and Ginger Aioli

SECOND COURSE A choice of:

Chopped Cobb SaladOrganic Mixed Greens, Grilled Chicken, Avocado, Blue Cheese, Bacon, Green Onions, Tomato,

Hard Boiled Egg and White Balsamic Vinaigrette

House BurgerGround Beef mixed with Garlic & Rosemary, topped with Feta, Lettuce,

Tomato and Red Onion served on a toasted Bun

Grilled Vegetable SpaghettiSeasonal Roasted Vegetables tossed with Pine Nuts, Roasted Saffron marinara

over Spaghetti and topped with Fresh Basil

SUPPLEMENTAL DESSERT $5A choice of:

Chocolate CakeHazelnut Ice Cream, Caramel and Chocolate Sauce

Ginger MojitoBacardi Rum, Fresh Mint, Ginger, and Fresh Lime Juice

$15 per person, not including tax and gratuity

DINNER

YOUR RESTAURANT NAME OR LOGO

FIRST COURSE A choice of:

Young Romaine Salad with Lemon Caper Dressing, Shaved Parmesan, Sourdough Crouton

La Marca Prosecco $9

Roasted Tomato and Basil Soup Fresh Herbs, Gorgonzola Cheese and Garlic Crostini

Chateau St. Jean Fume Blanc, Sonoma County, 2009 $10

Crab CakeCelery Salad and Remoulade Sauce

Meliora Chardonnay, Santa Rita Hills, CA 2011, $12

SUPPLEMENTAL DISHSweet Corn Agnolotti with Mascarpone and Reggiano $12

SECOND COURSE A choice of:

Pan-Sauteed Maine Diver Scallops Confit Fingerling Potatoes. Hazelnut Brown Butter and Mache Salad

Schafer-Frohlich Medium Dry Nahe Reisling, 2010 $10

Roasted Jidori ChickenGarden Ragout of Sweet White Corn, Petite Green Peas, Pearl Onions, Baby Red Potatoes, Carrots and Roasted Chicken Jus

Chateau Monbousquet White, Bordeaux, 2004 $12

Grilled Flat Iron SteakHomemade Mac & Cheese, Stuffed Sweet Onion, Farmer’s Market Watercress, Shaved Red Onion Corn Ciabatte, White Wine Beef Sauce

Broadside Cabernet Sauvignon, Margarita Vineyard, Paso Robles, CA 2010 $14

SUPPLEMENTAL DISHDuo of Prime New York Steak and Lobster Tail $19

Stuffed tortellini, Sauce Bordelaise and Horseradish Potato Puree

THIRD COURSE A choice of:

Molten Chocolate CakeHazelnut Ice Cream, Caramel and Chocolate Sauce

Lavazza Espresso $3

Dulce Leche Crème BruleeOddero Moscato d’Asti La Morra, Italy, 2012 $12

$30 per person, not including tax and gratuity

Please select dishes from the following sections:

STARTER A choice of:

Starter OneDescription of dish

Starter OneDescription of dish

Starter OneDescription of dish

MAIN A choice of three:

DESSERTA choice of:

Dessert OneDescription of dish

Dessert WineDescription of Wine

$30 per person, not including tax and gratuityWine pairing add $20 per person

YOUR RESTAURANT NAME OR LOGO

DINNER-SMALL PLATES (Sample A)

Selection One Description of dishDescription of dish

Selection Two Description of dishDescription of dish

Selection Three Description of dishDescription of dish

Selection Four Description of dishDescription of dish

Selection FiveDescription of dishDescription of dish

Selection Six Description of dishDescription of dish

Selection SevenDescription of dishDescription of dish

Selection Eight Description of dishDescription of dish

YOUR RESTAURANT NAME OR LOGO

DINNER-SMALL PLATES (Sample B)Please select dishes from the following sections:

STARTER A choice of:

Starter OneDescription of dish

Starter TwoDescription of dish

Starter ThreeDescription of dish

FROM THE GARDENA choice of:

FROM THE SEAA choice of:

FROM THE LANDA choice of:

DESSERTA choice of:

$30 per person, not including tax and gratuity

Garden OneDescription of dish

Garden TwoDescription of dish

Garden ThreeDescription of dish

Garden FourDescription of dish

Sea OneDescription of dish

Sea TwoDescription of dish

Sea ThreeDescription of dish

Sea FourDescription of dish

Land OneDescription of dish

Land TwoDescription of dish

Land ThreeDescription of dish

Land FourDescription of dish

CocktailDescription of Cocktail

DessertDescription of dish