Veggie Grill has a bold mission — to help vegetarian cuisine shed its reputation as bland, “hippie” food and gain favor even among the meat-loving masses. But the chain is making headway, having grown to 16 units since it was founded in 2005. In addition, the conditions are right to make an even bigger impact, according to Greg Dollarhyde, the Santa Monica, Calif.-based chain’s chief executive. Bolstered by favorable trends, including a growing focus on health, ...
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