IRVINE Calif. America’s craft beer resurgence has changed casual dining’s operations in recent years, as one look inside a Yard House Restaurant readily attests. Like brass-gilded cattails spouting from the bank of a pond, an average of 130 draught handles greets anyone bellying up to the bar. One unit sports a staggering 250 choices, underscoring the diversity of beers that fit the tastes and wallets of today’s casual patrons. Some restaurants struggle to manage just a few taps. How ...

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