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 ...

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