A diner in Vermont serves food originating within a 50-mile radius, and becomes the darling of ‘eat local’ types. But, in a classic reinventing-the-wheel moment, the owner figures out the only way to make his enterprise sustainable is… to franchise!
Environmental doomsayer (and no friend of reason) Bill McKibben reports:
Still, says [founder Tod] Murphy, the diner remains too small to really make economic sense. What it needs are siblings: 2 or 3 more scattered around the state that he can serve from a central commissary kitchen in Quechee. The machine could be making French fries for all of the outlets, and the ad budget could be spread across three rooms full of munching patrons.
And, more to the point… continue reading.
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