When the Fast Casual Model Doesn’t Work
Fast-casual restaurants have become undeniably attractive to chefs who are looking to expand their portfolios or establish a business venture with legs to grow.
But the leap into a counter-service format isn’t so simple as nixing a wait staff. Just ask Chef Cameron Grant, executive chef at Chicago’s Italian darling Osteria Langhe. Grant and his business partner, Aldo Zaninotto, opened Animale last May as a counter-service spinoff of three-year-old Osteria Langhe, dishing upscale Italian dishes at a more casual price point.