Every day, dozens of announcements pour into my office from restaurants offering outstanding discounts. Many of them are coming from places that never or rarely considered offering cut-rate meals before. But nobody needs to tell you how difficult and competitive this economy is. Diners are cutting back and a business-as-usual attitude is foolhardy. Consider this: New York Restaurant Week, originally scheduled for January 18-30, was extended three times to March 20th. The promotion, in ...
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