The necessary extra, part 4

In this series we introduce original ideas that may help to make a restaurant more popular. Every Friday afternoon from 5 to 6 Allan Susser, the chef of Modern Seafood Bistro in Miami spends an hour with guests, cooking something and sharing with participants the secrets of preparing certain dishes, from different methods to spices used. Guests do not have to pay for the session, but regulars are given priority in participating. On the first Monday of each month, the owners of Open ChefAMe, a restaurant in Philadelphia let a successful food blogger and a chef student prepare the dinner. As regular gests usually know who are cooking for them, these evenings are rather popular.