For customers, Black Restaurant Week means food. For owners, it means visibility.

Grilled chicken hot dogs with fresh strawberries, feta cheese and spicy arugula, folded in a fluffy bun. Sweet potato cheesecake topped with a toasted marshmallow topping. A rich banana pudding with cinnamon and snickerdoodle swirls. Is your mouth watering yet? That’s the hope of the owners participating in Black Restaurant Week, which returned this month with its fourth iteration in the Greater Washington, D.C., and Baltimore area.