Editor’s note: The author is the principal of Culinary Options in Seattle. The highlighted story below is part of The Schechter Report and NRN’s content partnership, and the content here does not necessarily reflect the views of Nation’s Restaurant News. It has been edited for length and a complete version appears at TSRMag.com. As you read in my last blog, Happy Hour programs can – if not carefully planned – produce very unhappy results for operators. So how ...
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