Massachusetts native John Maguire's first big restaurant challenge involved turning things around at Au Bon Pain's 17,000-square-foot Boston commissary in 1994. In his newest challenge, he aims to revive the once-thriving Friendly's chain, a struggling casual restaurant concept in the age of fast casual and fast food. In both cases, he said, the key to success is instilling workers with a sense of pride in what they do.

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