The finest food, fast: Q&A with Pat Peterson, Beefsteak
More fine-dining chefs continue to open fast casual concepts as an alternative revenue stream. For these “fast fine” concepts, volume and attracting a wider range of diners is important, as prices tend to hover in the more affordable range, if not slightly higher than major chains. Amelia Levin spoke with Pat Peterson, executive chef of Beefsteak, which operates five restaurants in the Washington DC area and Philadelphia, to discover more.
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