As Paul Conforti tells it, when he and his partner Kim Moore opened the first Finale Restaurant in Boston in 1998, the only place you could get a plated dessert was in a fine-dining restaurant or a fancy hotel. â€śWe just didnâ€™t think that was right,â€ť he says.So he and Moore sought to make it even easier for diners to enjoy such affordable indulgences.â€śEven the best desserts in the countryâ€ť usually cost less than $12 each, Conforti says, â€śbut to get access to those you had ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com