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I haven't dealt with this personally, but know a lot of restaurants in my area where the 'menu carved in stone over generations' has eventually led to their demise, simply because their clientele became extinct. It doesn't matter how many chefs you throw at this, things will taste different than before and there is nothing you can do about it. Restaurants that don't reinvent themselves to some degree in order to cater for new generations of customers do not stand a cat in hell's chance to survive.

Cheers,

Recky
 

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Simply recreating someone else's recipes, or trying to copy someone else's execution of a menu is bound to fail. However, 'restoring a place to its former glory', as Pete puts it, can be an interesting and worthwhile way of reinventing a restaurant with a lot of history behind it. Depends on the circumstances and the location.

Cheers,

Recky
 
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