How Beefsteak speeds veggie dishes

beefsteak hands veggie basket

Plant-forward menus are a top trend, but creating veggiecentric dishes in a fast casual can pose operational challenges, as Jose Andres’ ThinkFoodGroup discovered when it launched Beefsteak last year in Washington. “We had four minutes to prepare and plate a meal,” says Kimberly Grant, CEO of TFG. “But some vegetables took 10 minutes to cook.” 

Refining the process sped throughput. A change from steamers to custom baskets for blanching was step one. Precise cutting was the second, allowing veggies to cook together perfectly in 90 seconds. 

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Brands need to think creatively as the industry heads into a value war

The Bottom Line: Giving customers meal options they can afford will be key to generating traffic this year. But make sure those offers can generate a profit.


The Red Lobster bankruptcy is a seminal moment for the restaurant business

The Bottom Line: The seafood chain’s bankruptcy declaration was not surprising after months of closures and Endless Shrimp recriminations. But that doesn’t make it any less notable.


The White House has ideas about how all that AI on the Show floor should be used

Reality Check: President Biden issued a set of guidelines Thursday for protecting workers from the digital onslaught.


More from our partners