The economy may be bad, but Ruby Tuesday’s culinary department says it keeps its sights on long-term goals. Even as the chain introduces short-term offerings to get customers in the door, it never strays from the long-term focus on offering a broad range of dishes at different prices, says Andy Scoggins, the casual-dining chain’s vice president of culinary and beverage. That emphasis on variety and quality, Scoggins says, is the key to creating a successful menu, regardless of the economic ...

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