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Description
Being a good restaurateur involves more than having the right designer to develop a wining scheme. Today's customers demand value, comfort and convenience. Restaurateurs have now had the need to add less expensive entrees to their menu's and introducing healthier fares, exotic cuisines and take-out's to encourage guests to dine out as often as possible still one of the most important factor is presentation. Consumer's expectation has risen dramatically, compounded by modern technology and communications, which have made us internationally mobile and given us a sophisticated awareness of other cultures and foods, all of this is reflected in the rich diversity of cuisine, architecture and design on display in today's restaurants. In our 'lifestyle' obsessed times, these public areas where you eat and drink define to an extent, your social self.
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