JOIN US FOR OUR SEASONAL SHOWCASE!
SHELLFISH SHOWCASE

 

SHELLFISH SHOWCASE ONLY REGISTRATION
Complete by December 14, 2018

If you are registering more than one restaurant, please complete the form for each location.

$250 – Returning participant and commitment to also participate in a 2019 Seattle Restaurant Week event.

$300 – Returning participant with no plans to participate in an SRW 2019 event.

$350 – New to the promotion with no plans to participate in an SRW 2019 event.

In addition to the above pricing structure we require 2 – $50 gift cards as part of your registration fee. Gift cards are used for contesting and promotional purposes.

There are no discounts available for multiple venue registrations.

If you would like to register for Shellfish Showcase + a 2019 Seattle Restaurant Week event Register HERE.


Complete by December 21, 2018

  • Submit your restaurant menu form
  • Email restaurant logo to andrea@seattlenetwork.org (high-res, 200 pixels wide, JPEG format).
  • Email 2 – 5 profile page/social media images to andrea@seattlenetwork.org (580px x 458px suggested).
  • Mail your check (if you did not pay by credit card) and your 2 – $50 restaurant gift cards with an expiration date of January 2020 or after to: SGBN, c/o Andrea Porter, 220 2nd Ave S #202, Seattle, WA 98104.

 

WHAT IS THE SHELLFISH SHOWCASE?

Diners and chefs alike have expressed an interest in exploring the bounty of the Pacific Northwest, and we’re excited to answer with a creative line-up of seasonal events showcasing what’s fresh and local throughout the year. This, our second event, will focus on shellfish! Chefs can create dishes driven by what’s local and inspiring while diners will be intrigued to seek out new restaurants and check in with their old favorites to try new dishes!


HOW IT WORKS

Dates: January 6th – 17th, 2019, Sun – Thurs (Fri, Sat and Sunday brunch excluded)

Meal Pricing: Prices are driven by your menu selections, not fixed prices. We encourage you to set price points that you feel will offer value for money.

Menu Offerings: For dinner, the Seasonal Showcase menu will feature three items, with a minimum of two items being entrees. If you choose to offer lunch, the Seasonal Showcase menu will feature two items, with a minimum of one being an entree.

Each offering must include shellfish. Oysters, clams, mussels and geoduck from Washington and Oregon are the focus of this promotion. We encourage you to create menu items specifically for the Seasonal Showcase, but you may also highlight items featured on your existing menu.

 

PARTICIPATION REQUIREMENTS

Restaurants must:

  • Source shellfish locally in Washington or Oregon.
  • Submit their menu to Seattle Good Business Network so it may be featured on the Dine Around Seattle Seasonal Showcase website.
  • Create a printed menu highlighting their Seasonal Showcase menu items and local sources.
  • Distribute Shellfish Showcase printed menu to all customers, regardless of event participation, during the promotional period.


WHAT TYPE OF SHELLFISH SHOULD WE FEATURE?

Oysters, clams, mussels, shrimp, and geoduck from Washington and Oregon are the focus of this promotion. The Pacific Coast Shellfish Growers Association (www.pcsga.org/our- shellfish/) has a robust list of shellfish, as well as growers.


WHAT YOU GET

Seattle Good Business Network continues to grow our partnership network to expand the media and promotional reach with each new event. Click HERE to download an overview of our seasonal showcase marketing and promotional agenda.

Local foodie customers: We deliver Seattle’s affluent, urban professionals who dine out frequently and support local businesses.

Dedicated promotion for your individual restaurant: Full-page profile on dinearoundseattle.org, listing on rack cards and posters, and multiple social tags for your restaurant.

Ongoing collective advertising: Five weeks of print ads, online, direct email, social media, bus, radio, TV, street teams, and print collateral to deliver a steady up-tic in business. The event will leverage the promotional power of Seattle Restaurant Week, Dine Around Seattle, and The Seattle Times, along with other media partners.

 

WHAT IS THE DINER PROFILE FOR SEASONAL SHOWCASE EVENTS?

• 35% Household income over $100k
• 70% under age 54
• 75% Female
• 40% eat at multiple restaurants during the promotion

 

HOW ARE SEASONAL EVENTS DIFFERENT FROM SEATTLE RESTAURANT WEEK?

Seasonal events focus on specific local culinary ingredients. For January we will highlight local shellfish. Our seasonal events will not have fixed price menus, rather restaurants will let menu selections guide their price points.

Seasonal events will feature a smaller group of restaurants, approximately 45 – 50, versus 150+ participation in Seattle Restaurant Week, this will allow more individualized coverage.


QUESTIONS
Andrea Porter
206.629.2346 x 2  | dinearound@seattlenetwork.org