Baltimore, MD – Baltimore Summer Restaurant Week (#BaltRW) returns July 24 through August 2 with multiple changes implemented to provide for greater flexibility for restaurants recovering from the COVID-19 shutdown and greater convenience for diners.
For the first time in its history, Baltimore Restaurant Week will be open to both sit-down and fast-casual businesses, including those offering only curbside service. The restaurants will not be required to offer multi-course, prix-fixe meals, or set pricing. Instead, each establishment will be able to set its own exclusive Restaurant Week pricing on food and beverages, giving customers unique deals that are not normally available.
Baltimore Restaurant organizers, Visit Baltimore, and Downtown Partnership reduced the registration fee required for restaurants to participate in the promotion from $175 to $25, all of which goes towards Restaurant Week promotion.
Organizers thought long and hard about how to continue Baltimore Restaurant Week in light of the pandemic, meeting regularly with restaurant owners and receiving guidance from Mayor Bernard C. “Jack” Young’s Small Business Recovery Task Force, which has a restaurant-only working group. As a result of these discussions, this year is less about an exclusive dine-in experience, and all about driving business back to as many restaurants as possible.
To improve the overall customer experience, organizers hired the award-winning Baltimore creative agency, Kapowza, to completely redesign the promotion’s website, BaltimoreRestaurantWeek.com. The Kapowza team is making the site more responsive and user-friendly, particularly on mobile devices. The improved site will launch on Wednesday, July 1, just in time for the summer promotion.
Participating restaurants and menus will be updated regularly on the Baltimore Summer Restaurant Week website, www.BaltimoreRestaurantWeek.com. Restaurants and diners are encouraged to share photos of the experience on their social channels using #BaltRW.