6 years ago
The consumer demand is there. Whether restaurants (and the faux-meat startups) have the operational capacity to keep up with demand is another question.
Beyond Meat lands on the public market with plenty of popularity (and high-profile investors). Its products are sold in grocery stores, but — like competitor Impossible Foods — continued large chain restaurant partnerships could really move the needle.
Here's another reason those Impossible Burgers are so irresistible.
Beyond Meat is one of several makers of plant-based meat substitutes that have attracted high-profile investors. And with revenue more than doubling in 2018 for the second consecutive year, it's easy to see why.
The burger (well, its sauce) contains a tiny amount of CBD, well under the threshold of any perceived effect. The chain calls this a "test," but it's for one day, in one store.
We've regularly argued for the power of the "experience" in restaurants. We still don't think that is the same thing as "cooking your own meal," but it is hard to argue with the market's response. We will still argue it's not sustainable long term.
The Skift office is a half block away from one of Mendes' former restaurants in New York City. That's to say we are not an impartial observer of this amazing and delicious trend.
The newest Michelin guide should go a long way in attracting more tourists to the city, promoting it as a spot for luxury travelers. There are now 24 restaurants with stars in Taipei, but the number will likely continue to rise.
Both Red Robin and Impossible Foods could use the favorable attention from this new partnership.
We've had enough poorly made drinks at otherwise quality bars to scoff at this idea.
Are the views from the a seven-story building worth fighting tourists fresh off the High Line for a table? Not to me. But the list of chefs is quite impressive.
As plant-based protein takes on a more welcomed status in the mainstream American diet, vegan chains like Veggie Grill are uniquely positioned to capitalize on diners willing to pay more for less meat.
