Franchise restaurant success usually starts with cutting operational costs and purchasing in bulk from national suppliers. The savings that come from volume and standardization are then funneled into mammoth ad campaigns that send Americans flocking to new outlets.
Jon Olinto, co-founder of Boston’s b.good, thinks his burger chain can break that mold. As at his flagship in Boston’s financial district, his restaurants feature seasonal menus, farm-to-table produce, and made-from-scratch condiments and salad dressings. B.good’s fries are cut from whole potatoes and its meat patties are ground on site. The seasonal menu features peaches, tomatoes, and corn in summer, and green chiles, cauliflower, and apple shakes in the fall.