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"...If a new restaurant
is opening, they can spend a ton of money on advertising, but I always tell them that if they can get a couple thousand people to come in and get the food into their mouths, they''re better off."
~ Nation''s Restaurant News
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But it’s not a matter of “build it and they will come.” Without the proper amount of thought, offering patio dining can work against you, says Ron Santibanez, CEO of Profit Line Consulting, Inc.
~ Pizza Today
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“Ron Santibanez, President of the Southern California-based restaurant consulting group Profit Line Consulting, says he strongly encourages his clients to venture into merchandising. Whether it''s something as small as homemade pasta sauce behind a display case, or as big as a dedicated area with items like aprons, mugs and bread mixes, Mr. Santibanez says retail only adds to a restaurant''s appeal.”
~ Silicon Valley/San Jose Business Journal
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The proliferation of fast food restaurants has primed the American palate so that we have come to expect a virtual smorgasbord in any urban or semi-urban setting, said Ron Santibanez, a California based restaurant consultant.
~ The Sacramento Bee
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