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by jareklupinski
2 hours ago
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my theory is that restaurants used to just close when the owner / chef / patrons ran out of steam to keep an excellent place afloat it seems to be more popular now to buy a struggling business that seemed highend, give it a new coat of paint, swap the menu for something from a university cafeteria, and keep it making money for a couple decades because that was the point... i guess... |
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