Missing Opportunities for Change?

Recently I interviewed a prospective client who is in the restaurant business. He owns an upscale seafood restaurant that a year ago featured white tablecoths, 12 different sauces for his fish and all the other trappings, such as fancy micro vegetables and 'towers' of food presented on plates, that go with an upper-tier operation. "I saw the writing on the wall a while back," he says. "I knew that people want to eat more casually and simply. They still want quality, but they want it to be simple and laid back."

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