Success in the restaurant industry revolves largely around anticipating the unexpected. For many operators, handling the larger-than-normal lunch rush, the party of 16 that walks in the door at 7 p.m. and the employee who doesn’t show up for a shift is all part of a regular day’s work.But there are some events that throw even masters of anticipation off kilter and undermine the best-laid business plans. A bullet that strikes a guest, a malfunction at a treatment facility that contaminates ...

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