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Dan Simons in Washington Business Journal: Restaurants’ survival will take blend of fixes

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As a restaurateur, I know recipes are about balance. Touting only one ingredient is like using a soundbite to convey the whole picture. Executing an amazing dish requires the right mix of ingredients, plus mise en place, procedure, technique and presentation. Our challenge ahead is similarly complex, requiring hundreds of ingredients and excellent execution. We don’t know exactly what it will entail, but we can identify the major elements and commit to not having singular or siloed conversations.

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