Happy meals – Letter to the Editor
YOUR ARTICLE ABOUT CLIFTON’S CAFETERIA (“The Cafeteria of the Golden Rule,” November) told us a lot about the “what” of their story, but not a lot about the “how”. As in, How is it that the majority of new, more “traditional” businesses in this country don’t make it–and I think the ballpark figure is more like nine out often for restaurants–but Clifton’s somehow thrived by giving away everything but the kitchen sink? Or did they give that away too, and it just slipped by me?
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