Once upon a time, the restaurant industry was a static and staid place where not much changed. The good folks of yesteryear who worked the front-and back-of-the-house would tell you that they weren’t so much resistant to change as they were afraid that trying something new might alienate the patrons who faithfully came and went as sure as the sun rose and set. So for years McDonald’s and its quick-service brethren sold burgers, fries, sodas, shakes and not much else, and operators ...

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