TGI Fridays

“When we launched the Beyond Meat Burger, we saw a 67% sales lift compared to our previous meatless burger, which was a black bean patty.”

Panera

“There is an illusion that plant protein doesn’t hold the same value to the consumer as plant-based protein. But the guest is quickly learning that it’s just as much about satisfaction and satiety than a number on a nutrition facts panel. When you approach plant-based dish development with taste and satiety in mind, you can win.”

Pret A Manger

“As a global brand, we’ve seen great benefits from [plant-based foods]. Having so many great plant-based items has helped us lead the conversation in the UK, which is our biggest market. Our US customers are constantly asking about Veggie Pret.”

Veggie Grill

“When eating plant-based food, we want people to realize that they don’t have to deny themselves anything. They say, ‘Wow, this tastes great, and I can eat it everyday!’”

Umami Burger

“Since introducing Impossible to our menu last year, it’s been in the top 3 burgers sold in nearly all locations, increased overall sales by 27% during first 6 weeks of launch (began in 9 locations in LA, now at 20) and representing ~20% of overall sales.”

Blaze Pizza

“Vegan should not be an afterthought, it should be a forethought, it is the future.”

Bareburger

“The amount of first-time guests we have gotten through the doors because of our plant-based burgers is amazing; and these guests become repeat/loyal customers. Not only is it great for guest acquisition, it’s also a dream for press and word-of-mouth marketing.”

Brad Farmerie

“When I found the Impossible Burger…I was excited because it was healthy, it has an environmental impact reduction, and there was a fun challenge in preparing and serving it.”

Matthew Kenney

“Plant-based is the only food you can eat everyday, feel good about, and know that it’s good for the planet. Millenials get that.”

“GFI has been a great partner for us as we explore menu options and understand the consumer trends at a deeper level.” John C. Scott, VP Global Sustainability Subway
"When we launched the Beyond Meat Burger, we saw a 67% sales lift compared to our previous meatless burger, which was a black bean patty." David Spirito TGI Fridays
"Vegan should not be an afterthought, it should be a forethought, it is the future.” Brad Kent Blaze Pizza
“Since introducing Impossible to our menu last year, it’s been in the top 3 burgers sold in nearly all locations, increased overall sales by 27% during first 6 weeks of launch (began in 9 locations in LA, now at 20) and representing ~20% of overall sales.” Daniel del Olmo Umami Burger
“When eating plant-based food, we want people to realize that they don’t have to deny themselves anything. They say, ‘Wow, this tastes great, and I can eat it everyday!’” Steve Heeley Veggie Grill
“The amount of first-time guests we have gotten through the doors because of our plant-based burgers is amazing; and these guests become repeat/loyal customers. Not only is it great for guest acquisition, it’s also a dream for press and word-of-mouth marketing.” Euripides Pelekanos Bareburger
"Plant forward is the number one diet and lifestyle trend we’re following. In particular, the movement to reduce meat consumption with a flexible diet as opposed to a no meat diet. For many people, plant-forward eating is becoming a wellness or environmental choice, often both." Sara Burnett Panera