Chef-restaurateur José Andrés leapt into the fast-casual sphere earlier this year with the vegetable-focused Beefsteak in Washington, D.C. The ultimate goal was lofty. As Director of Operations Jim Biafore says, “We want to change the world through the power of vegetables.” For operators taking cues from diners clamoring for healthier options, Beefsteak has proven that a veggie-forward approach can be a success. The restaurant draws a sizable college crowd due to its proximity to George Washington University, but its urban setting also lures hospital patrons and nearby professionals.
Beefsteak aims to get diners through the line in three minutes with a bowl of freshly cooked vegetables in hand. At the heart of the restaurant’s operation is its “veggie sauna,” a vegetable basket similar to fryer baskets at fast-food restaurants, that automatically lowers to blanch in a saltwater bath. After 90 seconds, the vegetables lift,
fully cooked.
To prevent bottlenecks at the cash register, Beefsteak employs a forward-facing terminal where diners swipe their credit cards in a two-second authorization process. The restaurant will roll out both mobile payments and online ordering by year’s end to further speed throughput. “Technology is coming into the restaurant space in a big way and changing how we do business,” Biafore says.