Bar and restaurant owners are frequently creatures of habit, and often also a bit superstitious. If they develop a successful recipe or a good system, they tend to stick with it for a long time. The same applies to the food service equipment and supplies in their kitchens. If they have enough resources to keep their dining room served consistently, they might refrain from making kitchen upgrades because they think that it’s something that they don’t need, or can’t afford. But they do, and they can!
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