May 30, 2013
I?ve been thinking a bit lately about how different it is to open a restaurant now, compared to, say, twenty years ago. Back then, it was simply about the quality of the food. We didn?t pay as much attention to getting the perfect location, or making sure there was an abundance of parking. If a restaurant was good, people would endure the minor inconveniences of finding you, and dealing with parking issues.
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