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April 1, 2019updated 02 Apr 2019 9:56am

Red Robin and Burger King tap into plant-based burger trend

US-based casual dining restaurant chain Red Robin Gourmet Burgers and Brews has expanded its menu with the launch of The Impossible Burger across its restaurants nationwide.

US-based casual dining restaurant chain Red Robin Gourmet Burgers and Brews has expanded its menu with the launch of The Impossible Burger across its restaurants nationwide.

The restaurant chain is offering the Impossible cheeseburger topped with its pickle relish, red onions, pickles, lettuce, tomatoes, mayo and choice of cheese. It is served with a side of bottomless steak fries.

It is also allowing guests to customise any Red Robin burgers by opting for the Impossible Burger patty.

Red Robin executive vice-president and chief concept officer Jonathan Muhtar said: “Our guests have come to expect culinary innovation and variety at Red Robin, so it was important for us to offer a new meatless protein option that appeals to traditional burger lovers, flexitarians or anyone craving a unique flavour combination.

“The Impossible Burger marks a huge milestone for Red Robin, as we’re the largest casual dining restaurant chain to serve this meat-free option to guests.”

“The Impossible Burger marks a huge milestone for Red Robin, as we’re the largest casual dining restaurant chain to serve this meat-free option to guests.”

The restaurant chain currently operates more than 570 restaurants across the US and Canada, including its Express locations.

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It offers a range of menu items including burgers with bottomless steak fries, salads, soups, appetizers, entrees, desserts and signature beverages.

In February this year, the restaurant chain reported total revenues of $1.33bn for the fiscal year ending 30 December 2018 (FY2018), a 3.5% decline compared to $1.39bn in 2017.

Burger King plant-based burger

Fast food chain Burger King has also launched a plant-based burger to its menu in the US.

The company is testing the product ‘Impossible Whopper’ after launching in 59 stores around St. Louis on Monday, then will be produced in 7,000 stores in the US.

The soy and vegetable based burger will still have a meat-like look like a traditional beef burger because of an added ingredient called heme. This is a molecule found in most living plants and animals.

Burger King hopes if the launch goes well that the ‘Impossible Burger’ will be served in more than 7,000 restaurants nationwide.

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