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Published:Thursday | November 17, 2011 | 12:00 AM
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Joanie-Ann Campbell was busy in traffic passing out Restaurant Week flyers at the intersection of Trafalgar Road and Knutsford Boulevard on Monday. - Ricardo Makyn/Staff Photographer
From left: Caribic Vacations' Memuna Abudu, CARIMAC's Patrick Prendergast and Digicel's Tafari Ewers at Restaurant Week dinner at Sugar Mill in Montego Bay on Monday night. - Photo by Janet Silvera
Lissant Mitchell, CEO of Scotia Investments Jamaica Limited (right), hosted the firm's management team at Redbones. Joining him are (from left) Vanessa Reid Booth, vice-president, sales and service; Yvonne Pandohie, vice-president and chief financial officer; and Jason Morris, assistant vice-president, product development. - contributed
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Chez Maria

It has been going good. Monday was the best day since it started and, hopefully, it gets better.

JoJo's Jerk Pit and More

The first experience we had on Friday was excellent! We assume that because it's Nyam & Scram, it's the lunch crowd, so we didn't really have any impact on Saturday. But we're waiting to see what this week will bring. We need some 'reminders' to the customers that we're here. Last week, we received many calls. This week, so far, not so much. But Monday is usually a slow day for restaurants. People usually start spending more towards the middle of the week.

Sweetwood Jerk Joint

It was very good on the weekend. Friday, Saturday and Sunday were all great. So we're just waiting to see now how the week unfolds. The customers have been enjoying our offerings and because it's half price. Jamaicans love to save money. They wouldn't mind if you gave them for free! But seriously, it's been going very well.

Chilitos Jamexican Restaurant

It's been a lot better than expected. There have been a lot more customers than normal. The sponsors have also been helping out. We thought there might be a bit of a downturn (moving from 'regular' restaurant to Nyam & Scram') because some people go for the night-time scene where you're waited on, and so on. But a lot more people are working on a tighter budget. Plus, they're at work in the days, so they want to do lunch in a different way. So they come in, come out, and it's not as expensive. And they can still come back in the evening. So it's been really financially viable for us so far. Nyam & Scram has been a good addition to Restaurant Week.