Not so long ago, the conventional strategy for marketing a restaurant to senior citizens usually was constructed around a few one-size-fits-all promotions like “early bird specials,” “two-fers” and a limited selection of menu items thought to appeal to aging palates. 
 The group of Americans aged 65 and older largely constituted a postscript in an operator’s overall marketing program that only took on added importance when a restaurant was located in an ...

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