The plant-based restaurant segment has ridden a roller coaster in recent years. From the apex of hype to some brands shutting down to others adopting a hybrid approach, what’s the market today truly look like? PLNT Burger CEO Chris Treloar joins QSR Uncut this week to talk about the future and how the concept has managed to steadily and strategically grow through ebbs and flows in guest demand and competitive action.
Launched with the culinary expertise and Top Chef energy of Spike Mendelsohn, PLNT Burger focuses on a lean operations team, direct-to-vendor cost controls, and ensuring it limits non-food related costs to keep G&A spend relatively low. We get into all of that and explore where the guest might be taking the once-buzzing movement next.
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