Today's chefs have access to more information than ever thanks to the Internet.When it comes to finding inspiration for new ways to entice customers, however, chefs still rely first and foremost on their own experiences, according to a trio of chefs during October's  Fast Casual Executive Summit at the Nashville Omni. They revealed that the quest for inspiration is ongoing, but the chefs' ideas — no matter where they come from — must always be balanced against the needs of the organizations they serve. At left, Jason Herron, Brad Kent and William Eudy listen to Pat Peterson make a point about having balanced organizational input on menu development. Organizational balance needed
Pat Peterson, executive chef at Beefsteak, a vegetable-centric fast casual restaurant, recounted an experience in which this balance wasn't achieved. The restaurant wanted to introduce fresh ingredients, but in this particular instance, marketing drove the menu and sidestepped culinary input. Hence, Peterson observed that the guests were not enjoying the food, despite having an amazing chef on staff. Beefsteak's parent company, Think Food Group, features executive chef Jose Andres, who is known for avant-garde cuisine in his restaurants and a food truck. "True innovation requires guest feedback," Peterson said. If the innovation only gets operations feedback, the menu item will be operationally driven. What was missing in the above example was providing a "depth of flavor," something that Ben & Jerry's Ice Cream has accomplished with its kaleidoscope of flavors. William Eudy, corporate executive chef at McAlister's Deli, referred to it as creating "craveable flavors." What inspires? Inspiration comes from a variety of places, and Peterson and Eudy said they get inspiration from daily living. "Inspiration comes from your entire living experience," Eudy said. "I'm very disciplined to spend time on R&D every day," Peterson said. As simple as these ideas sound, the process of taking an idea to a menu item is anything but, especially for large organizations. Menu development can be complex
Brad Kent, executive chef at Blaze Pizza, said he has to convince company management to try new menu ideas, which can take a few weeks. Eudy said his new ideas have to be screened and tested, which is a multi-step process. He said 12 ideas a month get screened by 2,000 guests. New ideas are also presented to focus groups. The entire process usually takes 18 months. Peterson said the process takes less time for a smaller organization. He talks to customers daily for feedback on menu ideas. In coming up with new ideas, he considers his customer profiles and his budget. Out of 100 new ideas, only five will be monetized, Peterson said. What motivates a chef? Asked what they love most about working in the fast casual segment, Kent said he likes providing nutrition to hundreds of thousands of people a week. "You get to feed so many people good fresh, wholesome food," agreed Eudy. Asked what advice they have for executives at their company, Eudy said executives need to be open with their culinary team and must listen to guests. How executives can help
Restaurant executives must play their parts to help foster menu innovation. One way to do that, Peterson said, was to create a collaborative environment. Chefs, for their part, have to expect that their ideas will have to be reviewed by the purchasing, operations and training departments, since all are partners. During the question and answer session, one audience member asked what a restaurant should do if they can't afford a professional chef. Eudy pointed out that many foodservice distributors and vendors have staff chefs, so brands should rely on them to help them create new menu items. Peterson said foodservice distributor chefs will conceptualize menu items, but it is up to the individual restaurant to know how to make it commercially viable. He also suggested that foodservice establishments work with consultants on menu innovation. The session demonstrated there is no single path to successful menu development, but a successful menu is always a collaborative effort.

Blaze Pizza, McAlister's, Beefsteak chefs chat about menu innovation

Mar. 21, 2017 at 10:13 am
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Washington, DC (March 20, 2017) – Tio Gazpacho, the leader in the drinkable soup category, and Michelin-starred chef José Andrés along with his company, ThinkFoodGroup, are excited to announce a brand-new product to be sold at Beefsteak, his fast casual concept. This new product, Beefsteak by Tio Gazpacho, is an extension of the Tio Gazpacho brand and will be available at all DC area locations as well as Philadelphia. Beefsteak is Jose Andres’ fast casual concept where vegetables take center stage. The menu features hearty vegetable bowls with countless combinations of flash-prepared vegetables atop warm grains or field greens with freshly made sauces and, if you want, a bit of protein, and crisp and fresh toppings. This exciting concept debuted in early 2015 and now has five locations across the D.C. area and Philadelphia. “Gazpacho is one of my favorite recipes that I’ve been eating since I was a boy in Spain,” said Andrés. “When I first tasted Tio Gazpacho I was so excited because he not only has perfected flavor, and found a beautiful way to play with colors and vegetable varieties but it’s also portable! So you can enjoy anywhere. I’m so proud to partner with Austin and to continue to serve more and more Gazpacho.”
Beefsteak by Tio will first be available in Classic Gazpacho flavor, with vine-ripened tomato, green pepper, and cucumber, then followed by the release of Yellow Gazpacho (yellow tomato, yellow pepper, and carrot) and Green Gazpacho (kale, spinach, avocado, and mint). Tio Gazpacho first hit U.S. stores with three flavors in January 2015 and launched its two newest flavors in early 2017. In 2016, Tio closed on a $1.25 million Series A funding round with 301 I NC, General Mills’ business development and venture capital arm and other investors. ThinkFoodGroup’s interest in the brand is yet another indicator that proves the category is quickly growing in the U.S. marketplace. “I’m so thrilled to continue working with José Andrés.” said Austin Allan, CEO and Founder of Tio Gazpacho. “I’m excited to have the opportunity to introduce a new product line to his customers.”
 
About Tio Gazpacho
Tio Gazpacho was founded by Austin Allan after spending four years living abroad in Spain. Enamored with the country’s way of life and love of the chilled soup, Austin knew that gazpacho could be a great way to bring a little bit of Spain to the US while creating a product as delicious as it is healthy. Austin spent two years in Miami testing recipes and sampling products before moving the company to New York. He became hooked on the idea of revolutionizing the soup industry and ensuring Tio Gazpacho’s place as the front-runner in the newly created “drinkable soup” category in the U.S. In September 2014 Tio Gazpacho officially debuted at Natural Products Expo East. Tio’s first three flavors launched in stores in January 2015. Tio launched its newest flavors, Gazpacho Rosado, Maiz, and Fresa in 2016 and early 2017. In 2016, the brand closed a $1.25 million Series A funding round with 301 I nc., General Mills’ business development and venture capital arm. Tio is currently the leader in the drinkable soup category and available throughout the Northeast and on the West Coast. Additionally, Tio Gazpacho is committed to giving back and donates 5 cents for every bottle sold to Development in Gardening Partnership (DIG), a non-profit whose mission is to ensure that people all over the world have access to quality, nutritious food. For more information, visit  www.tiogazpacho.com . About Beefsteak
Beefsteak, created by chef José Andrés, and led by executive chef Pat Peterson, is a new kind of fast casual concept where farm-fresh, market-driven vegetables take center stage to create hearty, vegetable-centric meals packed with flavor and nutrition. To fuel busy lifestyles and the growing desire to eat well, the affordable and accessible concept executes good food, fast. Beefsteak currently has three locations in Washington, DC (Dupont Circle – 1528 Connecticut Ave NW;Foggy Bottom – 800 22nd St. NW Washington; Tenleytown – 4531 Wisconsin Ave NW), one location in Maryland (Montgomery Mall – 7101 Democracy Blvd), and one location in Philadelphia (UPenn – 3417 Spruce Street). For more information, visit www.beefsteakveggies.com , or follow on Facebook at Facebook.com/beefsteakveggies , Twitter @Beefsteak & Instagram @beefsteakveggies.

ThinkFoodGroup and Tio Gazpacho Announce Beefsteak’s New Ready-To-Drink Line

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Plus, In-N-Out boosts tourism and a new problem for Blue Bell. — José Andrés is taking his vegetable-focused Beefsteak concept to Philadelphia . The D.C.-born fast-casual restaurant is slated to hit Houston Market, located on the University of Pennsylvania campus, in early 2016. The Penn campus is no stranger to celebrity chefs: It's already home to a location of Rick Bayless's Tortas Frontera. — Starbucks has invaded new territory: the Tibetan plateau. Last Friday the Frappuccino behemoth opened not one but two stores in Xining, the capital of China's Qinghai province, located a mere 328 yards from one another. Obsessive Starbucks collectors will no doubt be itching to get their hands on one of the Xining-exclusive mugs emblazoned with a yak. (Pssst: They're already on eBay. )
— Blue Bell ice cream has just  made its way back to store shelves following a listeria outbreak that resulted in three deaths and  a massive recall , and someone's already  found a foreign object in their dessert. A Texas woman discovered an unidentified "plastic piece" in her carton of Homemade Vanilla; Blue Bell has retrieved the object and taken it back to the quality control lab for identification. — Long Island is getting a second dose of Shake Shack. Danny Meyer's beloved burger chain  opened today in New Hyde Park , three years after Long Island's first Shack hit Garden City. Shake Shack, which is popular not only with diners but also  on Wall Street , now has more than 70 locations worldwide, from Austin, Texas to Kuwait. A  Tokyo location is slated to open this fall. — Meanwhile, California-based In-N-Out just opened in Medford, Ore., and as a result  the town is seeing a boost in tourism . People are apparently traveling from all over the state to devour Animal-style burgers at Oregon's very first In-N-Out. — At long last, black bun burgers are coming to America. Burger King will offer a burger on a spooky black bun (previously served only in Japan ) to coincide with Halloween. Pair it with BK's other new creation, a pumpkin Oreo shake, for an obnoxiously themed and wholly unhealthy holiday meal. — Shouty chef Gordon Ramsay is  showing his softer side on Twitter , of all places: After a young chef with epilepsy tweeted at the Kitchen Nightmares star that he'd gotten fired from his job, Ramsay promptly offered to hire him. @GordonRamsay could do with your advice, got fired from my chef job on the way home on the same day I mentioned epilepsy , is that fair ? — Aaron Merry (@Ejyptcentral) September 16, 2015
That's ridiculous DM I will offer you a job https://t.co/QwskzyHlFQ
— Gordon Ramsay (@GordonRamsay) September 16, 2015
— Pro tip: Don't drink espresso right before bed. It may seem obvious, but a new study is the first to prove that nighttime caffeine consumption has "a direct effect on a person's internal timekeeping system. " Evening coffee drinking can throw off your circadian clock by up to 40 minutes, meaning "drinking coffee one night might have effects on your sleep cycle for many nights to come. "
— A Tampa chef is doing his darnedest to keep native Floridian cuisine alive . Greg Baker's first attempt at serving authentic "Cracker" food fell flat with diners, but after a rebranding, his restaurant Fodder & Shine is serving throwback dishes like pre-Depression pot roast and pilau alongside more modern fare like an edamame veggie burger, and customers are coming back for more.


José Andrés Expands Beefsteak; Black Bun Burgers Coming to America

Check Out The Menu For Beefsteak, Now Open in Foggy Bottom
Posted by James Constant on Mar. 20, 2015 at 4:53 pm
José Andrés’ fast-casual venture, the vegetable-focused Beefsteak, opened today in the same building as George Washington University’s Science and Engineering Hall. The Beefsteak experience will be familiar to anyone who’s visited a Chipotle or Cava Grill: get in line, pick out individual components for your bowl, and add on garnishes and sauces. Unlike other fast-casual joints, however, the cooking happens right in front of the customer at Beefsteak. After selecting your veggies, they’re boiled up in contraptions that look like McDonald’s deep-fryers. There are four pre-fashioned bowls ($7.99) on the menu as well as the option to concoct your own medley of grains, vegetables, seeds, nuts, sauces, dressings, and animal-or-plant-based proteins. A huge variety of produce is on offer, but Beefsteak is currently missing its namesake tomatoes. (The only tomatoes available are the halved cherry ones hanging out in the garnish section. ) Though meat is buried in the corners of the menu, roast chicken or salt-cured salmon is there for those who want it, as are poached eggs and avocado halves. I sampled the Eden Bowl with quinoa, sweet peas, edamame, green beans, asparagus, broccoli, cilantro, roasted garlic yogurt, romaine, lemon honey, cucumber salad, scallions, sprouts, and toasted sesame seeds. Paired with salmon (an additional $2.99), it made for a not-insubstantial meal that landed somewhere between Chipotle levels of gut-busting and Sweetgreen’s rabbit food. The restaurant’s designers are clearly thinking that it’s going to be a hit with the harried lunch-break crowd. Towards the back of the space, two stadium-style rows of minuscule tables the size of the trays beckon to the lonely office drones dining with their smartphones for company. Like Shake Shack and some other fast-casual joints, craft beers and wine are on the drinks menu, alongside housemade lemonade and a rotating selection of juice medleys. Here's a look at the menu:
Beefsteak, 800 22nd St. NW; beefsteakveggies.com

Check Out The Menu For Beefsteak, Now Open in Foggy Bottom

Beefsteak is a fast casual chain that focuses on vegetables.

Date	Round	Amount	Investors	Valuation Valuations are submitted by companies, mined from state filings or news, provided by VentureSource, or based on a comparables valuation model.	Revenue	Sources
12/30/2015	Unattributed	$9.25M	Undisclosed Investors		0 FY undefined	1
	Other Investors		Subscribe to see more		0 FY undefined	0

Date	12/30/2015
Round	Unattributed	Other Investors
Amount	$9.25M
Investors	Undisclosed Investors	Subscribe to see more
Valuation
Revenue	0 FY undefined	0 FY undefined
Sources	1	0

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