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RECIPE For Success

Ever thought of Damon's as a great place to get a salad or a grilled panini sandwich? Probably not.

Damon's International W. president and CEO Shannon Foust has led a four-year mission to change that, performing a drastic makeover on nearly every aspect of the restaurant and its offerings, and on some of the basic ways it does business.

When Foust took the reins of the $300 million company in March 1999, its concept appealed to a largely male market. The dimly lit restaurants offered mostly hearty food - like Damon's well-known ribs and onion loaf - and a sports bar atmosphere

Foust admits this concept was a bit limiting.

"I felt our old business model was a barrier to our growth," he says.

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