A Burger Chain Taps Local Farms to Sell More Franchises

B.good assistant manager Rui Macedo harvests collard greens from the roof of one of the chain's Boston locations. Photograph by Matt Kalinowski/b.good LLC

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.

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