Anthony Fiore admits that he gets bored easily and must keep moving to better concentrate on his growing portfolio of foodservice responsibilities. The vice president of operations at on-site commissary Open Kitchens even gives a tour of the 30,000-square-foot facility in Chicago’s Pilsen neighborhood while walking on a leg he broke playing soccer. On most days before arriving at Open Kitchens — which his parents bought 20 years ago and expanded into the provider of meals to ...

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