Juicy prime rib, dimly-lit 18th century English-style dining rooms and cozy bars are among the memories that linger fondly in the back of the minds of many former customers of Steak and Ale restaurants. Those memories are something that Charlie Morrison, president of Steak and Ale Restaurants, is hoping to rekindle with new franchise restaurant growth that he hopes will eventually result in 10 to 20 openings a year.
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