By Jessica Bryant, Managing Editor
Many restaurant concepts are bred from an idea that goes beyond wanting to start a business just to make money. Those in the industry know that starting a restaurant takes a lot of passion and dedication, and the money doesn’t come right away — in fact, most times, it takes a while to start making a profit. So without a great cause, goal or passion to hold onto, a restaurant is doomed from the start.
Chicago-based Protein Bar, a 20-unit fast casual concept offering up good-for-you food, was born on a cause that hits home for its founder, Matt Matros. Growing up as an overweight kid, Matros had heard every fat joke in the book. To take control of a healthier lifestyle, he turned to a high-protein diet and exercise, which returned noticeable results — he lost nearly 60 lbs in just 7 months.Read More