Readers sound off on a befuddling restaurant business plan

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In the July issue, editor Michael Sanson wrote about restaurant operators who opened a terrific restaurant in one part of town and then later opened a second unit that paled in comparison. But the interesting part of the story, he wrote, is that the second restaurant is constantly packed with customers. He questioned why the owner would let quality slip so low and whether it would eventually catch up to them. Here are excerp

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