From Wall Street to West Hollywood, operators are fighting dwindling customer traffic and courting penny-pinching guests while taking care not to cheapen their brand image or train guests to expect never-ending discounts.According to researcher and consultant Ron Paul, president of Chicago-based Technomic, many restaurateurs these days risk imprinting low-price expectations in consumers’ minds and attracting a bargain-hunting clientele they may not want as regulars.“On the other hand,” Paul ...

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