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6 Questions with the Chef of José Andrés’ Fast Casual
Pat Peterson, the executive chef of Beefsteak, on how the five-unit brand pairs customization with high-quality ingredients.
What's Inside Tava Kitchen’s Coconut Curry Tofu Bowl
Tava Kitchen’s most popular dish is all about customization.
Rising Above the Poké Pack
Poké may be all the rage, but the founders of California-based Sweetfin think their Japanese-inspired twist is a game-changer.
How the Italian Lifestyle Inspired Piada's Founder
Chris Doody, the founder of Piada Italian Street Food, believes the 34-unit fast casual is well positioned for the future.
The NYC Burrito Joint to Watch
Two brothers bring Cali-style burritos to the Big Apple with scratch cooking and a cheeky mascot.
Why Greenleaf Gourmet Chopshop is One to Watch
An on-site chef garden, full bar with fresh cocktails, and patio seating make Greenleaf a self-described modern farm stand.
Why Bibibop Asian Grill is One to Watch
The founder of Charleys Philly Steaks aims to bring healthful, Korean-inspired fare to the masses with a new fast-casual concept.
What Drives the Founder of Torchy’s Tacos
Michael Rypka, who began his career as a fry cook at Popeyes, believes passion is the key to running a successful business.
The Evolution of Farm-to-Table Fast Casual
As consumers continue to clamor for wholesome food and restaurant transparency, operators are finding ways to redefine the farm-to-fork formula.
What Quick Serves Should Learn from Celeb Chefs
What lessons can we take from celebrity chefs’ forays into the fast-casual space?
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UNC, South Carolina Fans Get a Free Taco at Tijuana Flats
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