Biaggi's Transcends `Chain' Status, Offers Creativity
Evansville Courier & Press › July 05, 2004
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Summary
Todd Hoveden won't use the C-word, "chain," when describing Biaggi's Ristorante Italiano.
And his mind-set translates into a restaurant that both feels and tastes like an independent. This is no ordinary chain.See the full content of this document
Extract
Biaggi's Transcends `Chain' Status, Offers Creativity
There is no central commissary where salad dressings and pasta sauces are bottled or vacuum-packed and sent to each of the 15 (soon to be 18) Biaggi's from Salt Lake City to Cary, N.C. Those sauces, dressings and each dish are made fresh at each location
But because it is one of those C-wo...See the full content of this document
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