Many of those changes were dramatic like the abandonment of hi-lo pricing, coupons and sale events.
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In San Francisco, for instance, you get guys like Ryan Ostler, at Hi-Lo BBQ, putting smoked brisket and house-made spicy Thai sausage into a Vietnamese-style pho steeped with smoked marrow.
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This was kind of an exercise in lo-fi meets hi-fi.
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