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Isn't there a certain charm in designing the food your guests eat, but the rooms in which they occupy? I have always wanted an "Inn" with a micro-dining room, a few bed rooms and a little courtyard. Sometimes, I think the subtlties of a really good food experience are lost in volume cooking. I would think the same would hold true for accomodations, as well. If you could feed someone a meal and whisk them off to their room that you are sure is comfortable for them, doesn't that make the experience more rewarding?
 
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