(Continued from page 4) One ingredient that piques the interest of most Americans is bacon. That's the position of Scott Slater, whose concept has found a niche within the casual-dining segment — the bacon niche. Slater’s 50/50 was launched in 2009. Slater teamed with executive chef Brad Lyons to create the original 50/50 patty (50 percent ground bacon, 50 percent ground beef) on a menu that includes amplified burgers and indulgent dishes to pair with over 100 local and ...

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