In the December issue, editor Michael Sanson wondered why restaurants are full some days and completely empty on other days. Is there a method to the madness of why customers show up one day and not another (taking out the variables of bad weather and traditionally slow Mondays and Tuesdays)? He asked readers for their thoughts on that subject and if they had any sure-fire promotions to fill seats. Here are excerpts from some responses. As a former restaurant adviser/consultant some obvious ...

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