PLNT Burger
Project Pollo
Sixty Vines
HomeState
Jonah Goldman told CREATE attendees that the brand would have been successful even without its Whole Foods partnership. “The brand itself is hot,” he said. “The partnership with Whole Foods certainly allowed us to do proof- of-concept in a way that I think was lean and cunning … but what makes us hot is the deliciousness, the chef-crafted part of our brand. We have some of the best burger chefs in the world who lend their culinary expertise to our menu,” he said. “We aim to be the best burger joint in the world. It shouldn’t matter that we’re plant-based or animal-based at all. We just want to deliver a superior product.” But PLNT Burger also has a mission that he said adds to its appeal. “It’s uplifting. It’s fun and empowering for a guest to come and enjoy the classic comfort foods they know and love and connect to the environmental impact, to feel good about themselves physically, morally [and] economically.”
Playing on the word “hot” in Hot Concepts, he said “you can’t be the hottest girl at the dance unless you know what attracts other people to you.” That means paying attention to customers and responding to their needs. Project Pollo is a vegan concept founded two years ago in San Antonio, Texas, by Lucas Bradbury, serving a meatless version of chicken developed by Tindle and coated in proprietary breading and seasonings, along with salads, fries and oat-milk shakes. It has since grown to 15 locations and is on target to reach 20 units by the end of the year, and 12 units per year going forward, with about half of them being franchised. “I think it’s a great time to be in this [plant-based] space. I think it’s the tip of the iceberg of where it’s headed. I think guests are looking to consume a variety of different proteins and I think encompassing what we have to offer [as part of their options] is an exciting thing.”
Bringing Texas tacos and hospitality to the West Coast
HomeState
Briana Valdez, founder of HomeState, talks with NRN’s Sam Oches about how the Texas-inspired brand is finding its footing in the Los Angeles market by tapping into the universal customer desire for comfort and hospitality.
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