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JOHN FOLEY: Restaurant owners are now not only just competing with the man down the street or the restaurateur down the street, they are competing with national chains that have an outrageous amount of marketing power and advertising money. And they’re really in a very, very competitive market, and the whole key to being a restaurant operator, aside from serving food that’s acceptable and tremendous and creative is keeping your name out in front of the public so that when they decide to go out for dinner the decision ends up in your dining room. I know a lot of restaurant owners that walk around with business cards and on the back of that business card it says, Come in and have a complimentary drink on me, and they hand those out to everybody they see.