How the plant-based trend is helping Veggie Grill

Steve Heeley, CEO of the veggie-friendly fast-casual chain, joins this week’s episode of "A Deeper Dive" to talk about the plant-based trend.

So much talk about plant-based foods is music to the ears of Veggie Grill.

This week’s Restaurant Business podcast “A Deeper Dive” features Steve Heeley, CEO of the 35-unit fast-casual chain.

Heeley discusses the plant-based trend, why it appears to have gained steam more recently and his own chain’s experiences with it. He also talks about the chain’s franchising plans, its plans for growth and its use of technology.

Please have a listen.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


How Popeyes changed the chicken business

How did a once-struggling, regional bone-in chicken chain overtake KFC, the formerly dominant player in the U.S. market? With a fixation on sandwiches and many more new restaurants.


Get ready for a summertime value war

The Bottom Line: With more customers opting to eat at home, rather than at restaurants, more fast-food chains will start pushing value this summer.


Inside Chili's quest to craft a value-priced burger that could take on McDonald's

Behind the Menu: How the casual-dining chain smashes expectations with a winning combination of familiarity and price with its new Big Smasher burger.


More from our partners