For the next ten days, all the local foodies will have the opportunity to sample unique cuisines at reduced prices as the Tourism and Hospitality Association (THAG) kicks off its sixth season of Restaurant Week.
A total of 18 restaurants are participating in the event and patrons can purchase lunches for $2,000 and dinners for $4,000 or $5,000.
OMG Restaurant Manager, Andrew James said he is excited to once again have his establishment be part of the event.
“It is an excellent initiative and it is an event we feel help to raise the standards of the restaurants in Guyana. We have always seen an increase in patrons coming and we have always tried to do our best to give them quality,” James said.
Sharing the same view, Director of Sales at the Marriot Hotel, Davie Sukdeo said: “For us, we have had an amazing experience previously, and that is why we chose this time to come on board again.”
Participating for the first time, Owner of Café Bellvana, Nirvana Mahase pointed out that the annual event will promote her new business to the public. “I think it is an exciting especially for us new restaurants that we are able to come on board and receive publicity. We are glad we got the opportunity to be part of this event at such a young stage in our business ventures.”
Guyana Restaurant Week’s (GRW) Organising Committee Member, Shaun McGrath explained that participating businesses usually see an increase in traffic during the week.
“The reality is when they participate they see the number of covers they are doing growing dramatically. And they actually see increased revenues over the ten days than they would over a regular ten-day period.”
Guyana Restaurant Week (GRW) began in 2015 with 11 restaurants and numbers have grown annually. This year food fiesta will begin from June 22 to July 1.
Restaurants participating include Ignite Bar (Pegasus Hotel), Grand Coastal Hotel, Cara Lodge, New Thriving Chinese Restaurant, Herdmanston Lodge, The Vintage, Aagman Restaurant, Antonio’s grille, Bistro Café and Bar, Cara Lodge to name a few.
By: Crystal Stoll.
Image: Derick Bridgemohan.