How a veggie-forward approach won the day

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.