Late-night business in a restaurant can be a beautiful thing: Customers are in a good mood, looking for fun, and eager to buy high-margin beverages and starchy foods without cannibalizing other dayparts. But luring consumers after normal dinner hours is getting trickier as economic doldrums appear to be convincing more of them to call it a night earlier in the evening, forcing operators to be strategic with the menu items, price points and operational changes needed to make the daypart ...

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