Long before we closed our dining rooms, many chefs had opened Fast Casual concepts as a way to increase their revenue stream and ease growth expansion vs the weighing costs associated with full service casual and traditional fine dining. There are obvious drawbacks to Fast Casual, like the need for a dialed down menu, different style of service experience, and piles on piles of togo containers. So how do the numbers really stack up? Should it be a part of every chef/entrepreneurs journey to operate a fast casual restaurant in addition to a fine dining concept? And if the numbers are so great, why do we have anything else?

Those answers, plus lots more questions ahead with today’s guest. Our friend, chef Einat Admony joins us today to tell us how to get rich in  ...