How 1 restaurant chain starts from scratch

11/13/2012 | FastCasual.com

Providing affordable fare that's made fresh from scratch using local ingredients is a challenge for chains with multiple units, but Joe's American Bar and Grill in Boston figured out how to make it work at its 12 eateries. "Our parent company helps keep costs down by bulk buying. That includes making commitments in advance to growers to ensure we always have fresh ingredients available," said concept chef Sean McDonald.

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SmartBrief Job Listings for Food & Beverage

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Multiple Locations, SL_Multiple Locations