Boloco has hired Paul Booras as its new vice president of Operations. Part of his role includes providing guidance on how Boloco can further its long-time efforts promoting sustainable practices in its restaurants and showcasing the local farmers, fishermen, foragers and artisan producers who provide the ingredients in their globally inspired menu of burritos, salads, smoothies, snacks and shakes, according to a company press release.

Booras began his culinary career by washing dishes when he was 13 but has since opened many restaurants, initially for several celebrated Boston restaurateurs, followed by a portfolio of his own, and most recently for Unidine, a Massachusetts-based foodservice management company. At Unidine, he developed a menu and recipe management infrastructure, implemented a field-based training program and created cost-effective sustainability initiatives. During his time there, Unidine experienced 20-percent compounded growth.

Booras said he is passionate about the local food community, its restaurants and the natural resources that inspire them. He has been recognized and led panel discussions on healthy cooking, building local food systems and sustainable business practices. He has also converted a fleet of trucks to run on recycled vegetable oil, taken from his own kitchens.

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