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By Patricia Cobe, TH Strenk, Joan M. Lang, Francine Cohen and Margaret Shakespeare
Published: January 31, 2012
Published: January 31, 2012
The industry never stops innovating. Better promotions? Check. Ingenious service upgrades? Got it. And don’t even think restaurants are done improving on the farm-to-fork trend. Once again you’ve managed to put lightning in a bottle—50 times.
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