Turned my slow Tuesday into a full schedule with one menu tweak

Last month at The Gilded Fork in Portland I kept having dead nights between 8 and 10 pm. I swapped the regular dessert list for a small prix fixe with a chocolate lava cake and local berry compote, priced at $28. Now those two hours are packed and my line cooks actually prep ahead instead of standing around. Has anyone else found one simple change that pulled in a totally different crowd during off-peak time?

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