b.good is Breaking Franchise Traditions in Boston

Jon Olinto, co-founder of Boston’s b.good, wants to break the traditional route of franchising — cutting costs by buying in bulk from suppliers, and instead is turning to local producers.  His restaurants feature seasonal menus, farm-to-table produce, and made-from-scratch condiments and salad dressings.

He tells Bloomberg News, “It’s a challenge to expand a boutique concept into a franchise,”  “It’s cheaper to buy 30 pounds of local, natural beef chuck roll than it is to buy frozen processed” hamburger patties, despite the increased labor cost. “It’s a piece of our business model that seems hard to believe, but it’s true.”

Read the full article here.