Chef John Fraser has restaurants in New York, Tampa, Los Angeles, and soon Boston. And he would really like people in the hospitality industry to try those restaurants, even though they can be pricey.
So Fraser started a program to make his restaurants more accessible to people in his industry.
He launched The Industry Table in March in New York City, where Fraser’s portfolio includes the Mediterranean concept Iris, the French brasserie La Marchande, the farm-to-table North Fork Table & Inn, and The Terrace and Outdoor Gardens at luxury hotel The Times Square Edition.
Each night of service, a table is reserved for anyone who works in restaurants to book, with prices reduced to “at cost” for food, which is a roughly 60% to 70% discount.
This week, Fraser expanded the program to his restaurants across the country, including his restaurant Lilac at the also luxurious hotel The Tampa Edition in Florida, which recently earned a Michelin star.
Also participating is Ardor, Fraser’s restaurant in West Hollywood, Calif., at The West Hollywood Edition. And Fraser has concepts coming to Boston soon, which will also be in the program.
In a message to industry friends on the program’s website, Fraser writes that the pandemic was a reminder of “how much we missed our industry family and community.” The Industry Table was born of a simple desire to reconnect and share the fruits of our labor with like-minded, passionate folks.
“The true intention behind this offering is to help reignite the spirit that brought us into hospitality in the first place, while also rebuilding a sense of community and camaraderie,” he wrote.
But he adds, “Dining out has become prohibitively expensive. We got into this business because we wanted to share. Exploring other chefs’ menus has, and continues to be, a key part of my culinary journey. I could not have become the chef I am today at current prices.”
For entrees at Iris, for example, listed menu prices range from $32 for moussaka to $68 for lamb chops. At Ardor, dry-aged Colorado lamb cooked under pine is listed at $72, and a wagyu strip loin is $96.
To book at the industry-discount prices, there are certain rules:
The deal includes dinner for two, but at least one person must be currently employed in the restaurant industry. This is operated on an honor system, so don’t cheat.
And booze is not included. That’s on you.
In return, Fraser simply asks that you spread the word about the program and give feedback about your experience.
There are certain blackout dates. And Fraser also asks industry guests to acknowledge and support service staff for their hard work, which means be nice and tip. To give everyone a chance, he also asks that people limit their use of the program to no more than twice a year per restaurant.
The Industry Table can be booked here.
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