Restaurant companies have many moving parts, and a chief executive has to pay attention to all of them. But the heads of some of the most successful operations say that regardless of how well-situated your real estate is, how cool a design you have, how secure your financing is, how well-trained your staff or clever your marketing, you’re lost without good food. “What are you going to finance if you have a bad menu?” asks Jon Luther, the chairman and chief executive of Dunkin’ ...

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