As the coronavirus pandemic continues, many businesses have had to be creative to survive. Last year, the Queen’s Feast: Charlotte Restaurant Week was canceled because of the pandemic. This year, the positive effect is already being felt.
“It’s been a tough year,” said Steven Mahony. “Over the year, we have slowly increased our business back to where we want it to be.”
Mahony is the head chef at Harry’s Grille & Tavern in Charlotte. They are among the 40-plus restaurants participating in the week, with three-course meals priced at $30 or $35.
“For $35, to get a three-course like that, you’re going to leave here full and you’re going to leave here happy,” he said.
The Charlotte restaurant week started July 16.
“We’ve been full and on a wait. We look to see when an end might be insight and they keep coming, which is good. That’s what we want,” Mahony said.
With a year that has hit the restaurant industry hard — from closures to staffing shortages — the week is already providing a boost for restaurants in need.