(Continued from page 1) What strengths are you finding in the menu changes? Our soup and salad business has grown. We’ve seen an increase in the female customer count since we introduced the fresh, made-to-order salads. Any shift in dayparts? In 2012, we saw a small bump in our dinner daypart. We think it’s because of the upgraded salads and serving everything on plate ware. We went from Styrofoam bowls, basically, to serving everything on china. That and the booths ...

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