In the winter of 2003, neighbors of restaurant industry veteran Russell Bry might have wondered why, several times a day, he dashed from his two-car garage to his house 50 feet away—through snow—carrying piping hot pizzas, pasta dishes and all manner of Italian food. Bry and three longtime business colleagues had set up a commercial oven in Bry’s Chicago home in the spot where he usually parked his car. They spent a year developing a menu and kitchen regime for the fast-casual ...
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