Anyone who has paid attention to Gordon Ramsay’s “Kitchen Nightmares” should know the rule. The first thing Ramsay does when faced with a dysfunctional restaurant is to trim back the menu to a few items. For the restaurant industry in 2012, less also is more, as a flurry of single- and dual-dish restaurants are prospering around the globe. Rare now are the days when you walk into a chain restaurant and are confronted with a wide range of cuisines and styles of cooking. ...
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