I’m a foodservice operator by nature, nurture and choice – a third-generation restaurateur whose grandfather ran a lunchroom and whose father ran a cafeteria (two segments that have all but disappeared from the foodservice landscape). I cut my teeth in QSR and casual-theme segments with KFC and Brinker International Inc. My siblings and kids both work in the business, and I even met my wife at the Texas Restaurant Show. So it goes without saying that I owe a lot to the ...

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