In the not-so-distant past, restaurateurs remodeled operations about every 10 to 15 years. But in today’s hyper-competitive business climate, updates happen not only in a fraction of that time, but they’re often perpetual.
 Yet while rapidly changing consumer expectations are prompting restaurateurs across the industry to step up the pace of often costly revamps, many operators insist the sped-up cycles also have direct and proven rewards. 
 Restaurateurs, including such ...

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