GREENVILLE S.C. Some restaurants are so slow on Thanksgiving eve that their owners close up shop until their customers get their turkey, dressing and gravy fixes. Carl Sobocinski thinks that idea is a bit bird-brained, though he admits that drawing customers on that day to Table 301, a fine-dining restaurant he owns in Greenville, is tougher than a turkey's wishbone. But a few years ago, he started working on how to make something — anything — positive out of what normally is a sales ...
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Contact: Desiree Torres Desiree.Torres@penton.com