(Continued from page 1) How do you remain sensitive to a 95-year-old restaurant’s heritage? We have to protect the legacy and not depart from that, while still being an appeal concept to a younger generation. That’s the great balance. We are fortunate to have the legacy, but we have to grow and be relevant and current to the new users coming into the market. How does that translate to the menu? We have Tex-Mex classics and specialty items. We also roll out limited-time ...

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