Financing

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.

Multimedia

Exclusive Content

Financing

In California, jobs are up, but traffic is down

The Bottom Line: Limited-service restaurants have not cut jobs in California, despite the $20 fast-food wage. But that doesn't mean it hasn't had an impact.

Technology

First-party catering emerges as a new frontier for restaurant tech

Tech Check: As catering booms, more tech companies are offering restaurants the tools to do it themselves.

Food

Applebee's upgrades chicken sandwiches with new techniques and flavors

Behind the Menu: VP of Culinary Shannon Johnson introduced hand breading, a larger chicken breast and craveable flavor profiles to elevate the platform.

Trending

More from our partners