Sandella’s blazes own trail, in part with high-tech kitchens

WEST REDDING Conn. No one can accuse Mike Stimola of being a "me-too" restaurant operator, or Sandella’s Flatbread, his fast-casual concept, of following the crowd in terms of kitchen equipment, menu or business model.

In 1994, when Stimola founded Sandella’s, now a 125-unit chain based here, he was a restaurant newbie with a fresh outlook on foodservice. For one thing, the former owner of a design and construction company staked his concept on

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