porting (and enjoying) our local communities, we strive
to form long-term partnerships with local food artisans,
farmers, small businesses and culinary incubators with
better practices and better food.”
Each location of Culver City, Calif.-based Tender
Greens is run by its own chef and “guided by seasonal
flavors, grown by local farmers and inspired by personal
tastes,” according to its website.
And Cava in Rockville, Md., which expects to have 75
locations up and running by year’s end, promotes its work
with its local communities to foster healthy eating and
urban gardening skills.
Plant-Based Burger Joints
Plant-based protein is helping to transform the all-American burger into a nutritious and highly craveable menu
item. Fast-food chain White Castle of Columbus,
Ohio, known for its classic beef sliders, began testing
plant-based Impossible Burger sliders last spring. The
Impossible Burgers from Silicon Valley-based Impossible Foods were such a hit, the plant-based patties are
now available nationwide at about 377 White Castle
Austin, Texas-based Hopdoddy Burger Bar, with more
than 30 locations in seven states, features an Impossible Burger on its menus. It also promotes its relationship with a nationwide network of farms and ranchers
favored by Demeter International, a certification organ-zation for biodynamic agriculture.
And earlier this year, Carl’s Jr. debuted the charbroiled
Beyond Famous Star With Cheese, featuring the 100%
plant-based Beyond Meat patty created by Beyond Meat
of El Segundo, Calif. Carl’s Jr. of Nashville offers consumers a crash course in Beyond Meat on its website,
including the protein count for the Beyond Famous Star
With Cheese: 30 grams.
Consumers want to be healthy, but
foodservice occasions are often driven
by ‘craveability,’ so anything to spice these
dishes up and make them more exciting
or tasty is an opportunity.” —Bret Yonke, Technomic