Long Island Restaurant Week is a tri-annual event designed to garner positive publicity and additional business for the region's restaurants. Since 2006, it has been an annual fall promotion until the first spring Long Island Restaurant Week was launched in April 2011 and then winter was added in January of 2016, due to popular customer and restaurateur demand. Some of the finest food on the East Coast is available in this region less than one hour from New York City. At the heart of hospitality services on Long Island are hundreds of restaurants and thousands of men and women serving local and visiting diners. Long Island Restaurant Week boosts commerce in traditionally sluggish periods during the fall, between post-summer spending and pre-holiday saving, and in the spring, between warm weather getaways and summer barbecues. From Sunday to Sunday, each participating restaurant has the option to offer its own unique two-course lunch menu for $24, and/or three-course dinner menu for $29, $39 or $46 every day it is open, except Saturday when it is offered only until 7 p.m. The campaigns, which span across the region's 118-miles from Garden City to Montauk, boast nearly 250 participants each fall and more than 160 during the winter.