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Times have certainly changed. No longer do diners spend two hours at a restaurant for lunch, or three hours lingering over dinner. That’s why the owners at Franks Speakeasy have changed their business model to suit the prevailing economic conditions.

Paul Sheppard, a co-owner at Franks Speakeasy, lists two important factors for staying profitable: bums on seats and knowledgeable staff that know how to sell your food.