When the idea for Seasons 52 was being tossed around in 2003, the brand aimed to provide guests the opportunity to indulge while still eating well. The result: a dining experience aimed at baby boomers who were eating out more and wanted lighter fare. “Initial market research indicated that food prepared with fresh seasonal and regional ingredients would be appealing to a wide variety of adults,” said Brian Foye, president of Seasons 52. “Offering expertly prepared, ...

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