Veggie Grill evolves the menu to keep pace with plant-based trends

Behind the Menu: Since the fast casual’s start in 2006, many new meat and dairy alternatives have come to market and consumers’ health perceptions have changed. Veggie Grill has been forced to change too.


Clover Food Lab, once a hot concept, declares bankruptcy

The 12-unit Massachusetts plant-based chain sought debt protection after sales didn’t recover as expected and financing froze just as it kicked off expansion plans.

Meat analogs are still available, but the plant-based chain is offering more for those seeking protein from tempeh, tofu, beans, nuts and seeds.

Sweetgreen, Cava and Salad and Go are part of a new generation of chains looking for the Holy Grail of the restaurant industry: Building a national chain of healthy fast-food restaurants. This is how they're doing it.

The beloved Nacho Fries are back and this time in a new large size that can be ordered with dairy-free nacho sauce for those who want nothing to do with cheese.

Mushrooms are known to add meatiness to meatless cooking, but now the rest of the fungi kingdom is getting a shot in restaurant and foodservice kitchens.

The Bottom Line: The burger chain kicked off the plant-based, fast-food trend with the introduction of the menu item five years ago. While the trend has slowed at quick-service concepts, that doesn’t make the move any less important.

The remaining 17 units will focus on revitalization and menu innovation. CEO and co-founder T.K. Pillan said the plant-based movement has been "over-hyped" and is now becoming "normalized."

Behind the Menu: Chef Rodolfo Cuadros of Bloom Plant Based Kitchen created the spicy Fire Banh Mi as part of the fast casual’s continuing “Chef Sandwich Series.”

The Bottom Line: Beyond Meat’s foodservice sales declined 45% last quarter as the everyday fast-food consumer remains a substantial skeptic.

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