The biggest economic factor is completely dependent on the calendar. Valentine’s Day does mean a full dining room, so in years when February 14 falls earlier in the week, nights when dining rooms might not otherwise be packed, there is a healthy boost to profits. “Not double,” says chef Joel Hough of Il Buco and Il Buco Alimentari, “but you do much better.” Yet during years such as this one, when Valentine’s Day falls on a Saturday, it doesn’t automatically translate to more money. In fact, some chefs say it means a loss. “One-hundred percent, we make less on a Saturday Valentine’s Day than a regular Saturday,” says Abram Bissell, the chef at the Modern.
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