When my friend Anthony and I opened our first b. good restaurant in Boston nearly 12 years ago, we had 15 employees: people we’d interviewed and hired ourselves, who we worked alongside — grilling burgers, chopping vegetables, taking orders, and mopping the floors. We’d set out to build a community around the idea of “real fast food”—made by people, not factories—and the team felt like one big family, all working toward that goal.