Chef Marjorie Druker knows takeout. At age 21, she helped develop the original recipes and menu for a friend’s small restaurant in Newton, MA. Her friend was Arthur Cores and his concept of good, home-cooked foods that could be eaten in or taken out was called Boston Chicken. It went on to become Boston Market and the fast-casual chain now has more than 450 locations nationwide. But it was 10 years later in 1995 when she really saw the value of quality takeout. Druker and her ...

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