Taïm expands with help from Chipotle vets

In 2005 when Einat Admony opened Taïm, a falafel and fast-casual spot was a hardly a popular choice for a fine-dining chef. A lot has changed since then.

Although the growth of Taïm has been slow — Admony didn’t open the second location until 2012 — she hopes to capitalize on the Mediterranean food moment the industry is having. With the backing and guidance from a group of investors and advisers, many of whom have spent time at Chipotle, Admony plans to open three new outposts this year with larger ambitions in the works.

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