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Chef Susser discussed in detailed his own experience as a restaurateur and a consultant the selection of restaurant location and the development of a concept. He discussed both failed and successful restaurants. From reading this interview, reading the book chapter, and from your own experience as a restaurant worker and/or as a restaurant customer what do you think are the most important information to gather prior to selecting a location for your restaurant? Additionally, what do you think some failing restaurants in today’s world overlook in terms of concepts and location selection? Explain your answers, use references if possible.
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