Restaurants belly up to the bar

Restaurants belly up to the bar

When life gives you such lemons as rising energy, labor and food costs and falling consumer confidence and spending, make lemonade — or rather Mint Lemonade, Freckled Lemonade, Berry Good Lemonade, and lemonade and vodka, or mix lemon and grapefruit juice with gin, tonic and a touch of honey and serve over ice.

During these challenging economic times, restaurant operators are putting a new twist on the old adage. As escalating costs put the squeeze on profits, operators are stirring

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