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You are, evidently. We went to some public relations pros and asked them what's the deal between them and their restaurant clients. They told us that restaurateurs have a hard time following through on things they're supposed to be doing to get the PR ball rolling, that budgets are usually too small to be really effective, and that more than a few owners and chefs just plain ignore their advice when they give it. Here are 6 ways you may be driving your PR pro crazy.

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