• Skip to main content
  • Skip to footer
  • About Mike
  • Services
    • Keynote Speaker and Presenter
    • Coaching
    • Workshops
    • Online Training Modules
    • Contact
  • Library / E-books
    • The Service Profit Chain
    • The Service Profit Chain – Answers to fundamental questions
    • The Service Profit Chain FAQ
    • GROW Model
    • A good coach might be what you need…
    • Understanding Engagement (ebook)
    • We are all born leaders (ebook)
    • Exploring Leadership (ebook)
    • Action Learning – what is it?
  • Online Training
    • Login
    • The Service Profit Chain
    • Working with others
    • The Team Leaders Toolbox
    • GROW Leadership DK
  • Blog

Mike Hohnen

Pratical Application of The Service Profit Chain

April 21, 2016By Mike Hohnen

Hipper, happier hours

Some of L.A.’s finest restaurants are putting the happy back in happy hour with sophisticated menus of appetizers, sandwiches – even desserts – for drop-in, no-reservations, just-after-work dining. Hours and setups vary, but most offer a special menu of low-priced small-plate selections – the same-quality food that’s on the menu at higher prices a few hours later – and some drink specials.

At Röckenwagner in Santa Monica, for instance, happy hour is Sunday to Friday from 5:30 to 7 p.m., and the menu is available at tables in the lounge and on the patio. There’s a martini of the day (lemon drop Skyy, for example), a cocktail of the day (Cape Cods, margaritas) and a glass of wine of the day, all priced at $6. The small-plates menu consists of eight items, from a chicken hazelnut salad to a pretzel burger or ahi sandwich on brioche, all priced at $5.

Chaya Venice’s daily 5 to 7 p.m. happy hour menu focuses on sushi and other Japanese specialties such as scallop dynamite, all priced at $3 to $4 (scallop dynamite is $8.50 on the regular menu). At Pinot Hollywood, the happy hour burger ($5) is virtually the same as the regular and is available Monday through Friday, 5 to 8 p.m., along with dishes like short rib empanadas ($4) and drinks like a dirty vodka martini ($5) or the Peach Pit (vodka and rum with fresh juices, $4).

https://www.latimes.com/features/food/la-fo-journal7apr07,1,7056234.story?coll=la-headlines-food

Filed Under: Trends

Footer

The Legal Stuff

Terms & Conditions

Privacy Policy

Copyright © 2022 · Workstation Pro Theme On Genesis Framework · WordPress · Log in