Restaurant patrons have come to view customization as a fundamental right, as they mix and match their menu choices to suit their moods, pocketbooks and diet plans. This mindset creates both challenges and opportunities to restaurateurs, who must balance profitability imperatives with the need to cater to customer demands. Resourceful operators have found a number of strategies to accomplish both. Preparation techniques. Red Lobster’s daily selection of fresh fish can be wood-fire ...
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