(Continued from page 1) Will it take Houlihan’s longer to recruit franchisees and train them for that type of a concept? I don’t think it would be longer or more expensive. Houlihan’s restaurants are by far more complicated to run because it’s an all-scratch kitchen with 80 items or more on the menu every day. The training in the back-of-the-house and the server and manager education are the most complex. By comparison, J. Gilbert’s is the easiest. It ...

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