| ▲ | jareklupinski 6 hours ago | |||||||||||||||||||||||||
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... | ||||||||||||||||||||||||||
| ▲ | 6510 6 hours ago | parent [-] | |||||||||||||||||||||||||
The point is to get nutrients into the labor force. | ||||||||||||||||||||||||||
| ||||||||||||||||||||||||||