With the six Beer Works locations in Massachusetts – each brewpub named after the city in which it is located – Slesar Bros. Brewing Co. reaches tourists and residents alike. “We do business in six different markets,” President and CEO Joe Slesar declares. “We cater to a really wide demographic depending in part on location.”

The company’s two Boston Beer Works are located across from Fenway Park – where the Red Sox play baseball – and the TD Garden, which the Celtics basketball team and the Bruins hockey team call home. These locations influence the clientele – which tends to be sports fans and tourists – and the menu, which emphasizes “pub grub” such as sandwiches and hamburgers.

The roast beef sandwich is probably the menu item that most comes to mind when thinking about Arby’s, but the restaurant offers so much more than that. “We have gone through the process of thinking about what the brand is and what it should be,” CEO Paul Brown says. “Part of that is defining its rightful place in the market and that ideal position is between a QSR and fast-casual.”

The Atlanta-based company has been serving quality meats on handcrafted sandwiches since it opened its first restaurant 50 years ago in Boardman, Ohio. Arby’s place in the market is what the company refers to as “fast-crafted.” “The way we win versus QSR is by having superior food and convenient service,” Brown explains. “Where we win versus fast-casual is that we have the same quality of food, but more affordably priced and more convenient.”

For almost 40 years, Hamra Enterprises has found success and earned global recognition by following one simple equation: Happy employees equal happy customers. 

“We treat our employees like family, and they know that we are truly looking out for their best interests,” says Sam Hamra, the company’s founder and chairman. “We want our employees to live a life they love, and if we provide a long-term career path with a fun and loving environment, they don’t leave. We have employees that have been in the restaurant business for 20 to 30 years.”

After establishing a firm presence in the casual-dining sector, some companies might be content to coast, but Uno Pizzeria & Grill is not resting on its laurels. Instead, the Boston-based restaurant chain has branched out into the fast-casual segment with two concepts, Uno Dué Go and Uno Fresco.

Chris Westcott, the vice president of both concepts, says Uno’s history goes back to 1943, when Ike Sewell started the company after returning from Italy in World War II. “He had this idea of using pizza as a meal instead of a snack food,” Westcott describes. “He introduced the States to deep dish pizza. It just [grew] from there.”

Started in the submarine sandwich mecca of Wilmington, Del., Capriotti’s Sandwich Shop is quickly spreading across the nation.

The company was founded in 1976 by the Lois Margolet family, which was very fond of sub sandwiches. However, the seven sandwich shops in their Little Italy neighborhood only served subs with cold cuts rather than fresh meat. The Margolets decided they could do better and opened a sandwich shop in their home, moving their living quarters to the top floor and putting the eatery on the ground level. 

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