Many restaurateurs have opened grilled cheese restaurants, but Michael Inwald had a vision. “The goal was not to open a mom-and-pop grilled cheese shop, but to open a fully operational grilled cheese system,” he said in June of 2011, when the eight-month-old chain had just launched its third location. Now, with eight units in operation and plans to franchise, Inwald is tweaking the Boston-based concept as he prepares to step up expansion. “Grilled cheese might ...
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?