When brainstorming concepts, restaurateurs say they tap the same well of inspiration to conceive their projects that writers, painters, composers, choreographers and preachers do: life, the universe and everything in between.In the competitive restaurant industry, whose relentless growth-at-all-costs mantra often is intensified by rampant me-tooism, inspiration abounds nonetheless and can come from anywhere. Thriving hot concepts have been born from inspired a-ha moments; developed from ...
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