Frank Bonanno, Justin Cucci and Linda Hampsten Fox on Preparing for Denver Restaurant Week

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Denver Restauranteurs Share Insights & Inspire Participation

Owning and operating a restaurant has never been easy and it is not lost on anyone that restaurants have been facing obstacles over the last few years. As Denver Restaurant Week approaches (March 7-16, 2025), several Denver chefs are encouraging restaurants to participate and make the most out of the annual program. VISIT DENVER started Denver Restaurant Week 21 years ago to support restaurants during a time of year that is typically slow. Held annually in March, the 10-day program is heavily promoted to encourage diners to experience restaurants they may never consider, at discounted prices. With four price points to choose from — $25, $35, $45 and $55 — participating restaurants build a menu around a fixed price that showcases their best offerings. At first, the restaurant community was hesitant to embrace the program. With over a week of managing increased reservations, Denver Restaurant Week is often a big lift for restaurant staff both in the front and back of the house. Nowadays, the program has turned into something that restauranteurs look forward to, as it allows their restaurant to reach new diners while putting their best foot forward for returning diners or regulars at the same time.

Restaurants Create Something Special for Guests

For Justin Cucci, owner of culinary group Edible Beats, which is behind local favorites Linger, El Five, Root Down and Vital Root, Denver Restaurant Week is a chance to speed date with guests. “You’re not always going to hit it off with everybody, but it may get another foot in the door,” Cucci said. Therefore, focusing on hospitality is the key to making the week successful. “We are on stage in a much bigger way than we ever were,” Cucci added as he shared tactics in preparing his staff to put their best hospitality foot forward by welcoming guests and ensuring their experience is top-notch.

Bonanno Concepts is the culinary group behind various Denver staples Luca, Mizuna, Osteria Marco, Salita, Vesper Lounge, French 75 and the group’s newest addition, Dumplin’. Owner and Chef Frank Bonanno is a Denver Restaurant Week veteran and cheerleader, as the program brings new diners and energy to his restaurants. “Some of these diners are not your regular guests out eating,” Bonanno said. Therefore, he emphasized the importance of “giving them something that makes them feel good about choosing your restaurant.” Bonanno has served a variety of guests during Denver Restaurant Week over the years, including a couple that shared that they saved up all year to be able to dine at his restaurant. For chefs who are often navigating difficult hours, slow periods or uncertainty, especially after the pandemic, this sentiment makes the hard work worthwhile.

Owner and Chef at The Bindery, Linda Hampsten Fox, changes her hours to take complete advantage of Denver Restaurant Week. Although The Bindery is typically closed on Mondays, the restaurant remains open during Denver Restaurant Week. She also serves both the regular menu and the Denver Restaurant Week menu to ensure that guests are getting the true experience of The Bindery and to encourage them to come back and dine outside of the program.

A common misconception amongst chefs for Denver Restaurant Week is that the program is designed to bring money into the restaurant. However, Cucci sees it as a time to invest in the future of his restaurant concepts. Getting guests in the door who may not dine at his restaurant otherwise makes a long-term impact that carries into future Denver Restaurant Weeks and throughout the year.

Cucci, Bonanno and Hampsten Fox agree that Denver Restaurant Week is designed to hit home runs. The chefs encourage fellow restauranteurs to pick the most popular dishes that their team can easily and consistently produce to perfection. “Make sure you’re authentic and speaking your language,” said Cucci, as he opts to showcase the dishes that are loved at each of his concepts. Bonanno shares this sentiment, encouraging restaurants to “stick to what you do, that’s what got you to where you are and got all these people to want to come to your restaurant,” he added.

Appreciating Diners and Staff Is Key

Food allergies and dietary restrictions are top of mind for Hampsten Fox and her team. The Bindery strives to craft dishes that are gluten-free to accommodate more diners, and she plans for other dietary restrictions to ensure that all guests have access to the excellent dishes that The Bindery is known for. Both Cucci and Bonanno echoed this sentiment, expressing that servers should never have to leave the table to accommodate a guest and their dietary restrictions. Knowing what the restaurant can offer ties into the elevated hospitality experience that all three chefs provide.

Cucci views the program as an opportunity to take advantage of free marketing but also to show appreciation to his staff. He encourages the staff to embrace the wild week and he promises to take care of them in the process to ensure they are enjoying Denver Restaurant Week as much as the diners. Bonanno brings in self-care experts like Stretch Lab following Denver Restaurant Week to give back to his staff and show gratitude for the hard work that goes into making the program successful.

The program also provides an opportunity to show appreciation to customers. In what is otherwise a slow period for restaurants, Cucci encourages participants to remove the inevitable judgment from the atmosphere and accept diners for where they are at. Maybe they’re only ordering a drink or an appetizer, but they are visiting the restaurant for a reason and deserve to see the restaurant put their best foot forward. It’s important to “have empathy and gratitude for everyone who is coming in,” Cucci expressed. “They’re there, just blow them away.”

As a chef, no days are easy. Whether it’s working with purveyors, marketing their business, managing the restaurant or ensuring that the service is exquisite, chefs are constantly navigating obstacles. Denver Restaurant Week may not ease those struggles per se, although it serves as a celebration for restaurants and the culinary scene in the city alike.

“We’re doing this because we love it, it’s not an easy business,” said Hampsten Fox.

Are you a restaurant interested in participating in Denver Restaurant Week? Register Now! If you’re a prospective diner or passionate foodie, explore the menus.