Business and personal budgets have been cut to the bone by this recession — but we still may need to take clients out for a meal or treat out-of-town guests to dinner.
Solution: Limit the cost of eating out while still seeming as munificent as ever. Here’s how…
Choose restaurants that seem pricier than they are. You don’t have to bring guests to the most expensive restaurant in town — just avoid eateries that look cheap. When we entertain, the visual impression offered by the dining room can be as important as the quality of the food. The waitstaff must be professionally dressed — no jeans or fast-food–type uniforms… the tables must have tablecloths… the room must seem clean and fresh… and there should not be a TV.
Be ready to explain why you chose this restaurant over better-known alternatives. Two options…
Eat at the restaurant before inviting important guests, then provide a personal endorsement.
Example: “It’s one of those great places that only locals know about.”
Cite a glowing review. Search the online archives of your local newspapers… or search the name of the restaurant and town on Google.com to find reviews.
Example: “The Tribune gave this place a great review. I’ve been meaning to give it a try.”
Recommend dishes in the midprice range. You can’t tell your guests what to order, but you can provide a rave review of an entrée that isn’t too expensive.
Example: “I always come here for the chicken marsala. It’s the best thing on the menu.”
Use a little wine research to trim a lot from the bill. Restaurants usually offer some perfectly nice wines for less than $25 a bottle. Trouble is, selecting one of these less expensive wines could make you appear cheap.
Solution: Skim the restaurant’s wine list prior to your important dinner, and jot down a few of the more affordable bottles. (The wine list might be available on the restaurant’s Web site. If not, visit the restaurant in person and ask to see it.) Look these up in a wine guide, such as Parker’s Wine Buyer’s Guide (Simon & Schuster) or Hugh Johnson’s Pocket Wine Book (Mitchell Beazley). Note two or three wines of different varieties from the list that earn favorable reviews. At your dinner, use these ratings to validate your inexpensive choice in the eyes of your guests.
Example: “Robert Parker gave this wine 91 points. Let’s give it a try.”
Preorder dinner for large groups. Ask to speak with the restaurant’s manager when you call to make a reservation for a group of 10 or more. The manager might be willing to let you create a special menu for your group. To control your costs, omit the restaurant’s priciest dishes from this menu.
The restaurant manager even might be willing to negotiate a special discount… or a fixed “per head” cost for your dinner, particularly if it is on a slow weeknight. You will have to give the restaurant at least several days’ notice to arrange a special menu. The larger your party, the greater the odds that the manager will agree.
Helpful: Let the manager know if you treat groups to meals frequently. Discounts and other special terms are most likely for customers who bring repeat business.
Don’t order the specials. Specials often are priced 10% to 40% higher than menu listings. Many restaurants don’t even say how much specials cost unless customers ask — and you’ll seem cheap if you ask.
You can’t prevent your guests from ordering the specials… but avoid restaurants likely to feature ultra-pricey lobster, crab or steak entrées.
Clip coupons. Even fancy restaurants sometimes issue coupons during difficult economic times. These coupons might be in regional “entertainment” coupon books… in local newspapers… or sent to those who sign up for the restaurant’s mailing list on its Web site.
Do not let your guests see you use a coupon — doing so seems cheap. Excuse yourself from the table to pay the bill. If a coupon must be presented in advance, arrive at the restaurant before your guests and ask the manager to have the discount applied confidentially.
Remain sober. A tipsy host might fail to notice that a guest has taken over the wine ordering and made a budget-busting selection. Besides, the more you drink, the more your guests are likely to drink, driving up your bill.
Host a lunch rather than a dinner. Restaurants often price their lunch entrées as much as 50% lower than dinner entrées… and your guests are likely to drink less at lunch.
Avoid paying a big bar tab. If the group wants to go to a bar after your dinner, agree to this and pay for the first round — then come up with a polite reason why you can’t stay any longer. Otherwise, you’ll be expected to pick up the entire bar tab. Example: “I’d love to stay longer, but I have an early meeting tomorrow.”
