After nine years of success in their single location, b.good burger joint owners Anthony Ackil and Jon Olinto are beginning to franchise their fast-casual, self-described "real food" restaurant business. "When you buy whole cuts of meat or the whole potato, whole is always cheaper," said Ackil of the economies of scale when franchising a restaurant based on perishable food. "The trick is to make the labor model as simple as possible."

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