Veggie Grill, the popular West Coast fast-casual restaurant concept that is committed to revolutionizing the way guests eat, talk, and think about vegetarian food, announced that its third Irvine location opens its doors to the public Wednesday, June 12. Located at 3972 Barranca Parkway at the Crossroads shopping center in Irvine, Veggie Grill will serve its craveable favorites seven days a week starting at 11 a.m.
Ray White has a problem. The chief foodie and head of product development for Southern California–based Veggie Grill wants to put bacon on his menu.
To the average quick-service operator, this doesn’t seem like a problem at all. But consider that Veggie Grill is an all-vegan concept offering 100 percent plant-based food. If White wants to put bacon on the menu, it has to be made of meat substitutes like tofu, seitan, or tempeh. Consider, too, that White wants the product to have the same flavor and textural profiles as regular bacon.
Veggie Grill, the popular West Coast fast casual restaurant concept, announces that its brand new Encino location will open its doors to the public. Located at 16542 Ventura Blvd. in Encino, Veggie Grill will serve its favorites seven days a week starting at 11 a.m. The Encino opening marks the 18th Veggie Grill restaurant, nine of which are located in Los Angeles County.
Veggie Grill—a West Coast fast-casual restaurant concept committed to redefining classic American food and revolutionizing the way guests eat, talk, and think about vegetarian food—announced that its third Orange County, California, location, in Laguna Niguel, has opened its doors to the public.
The Laguna Niguel opening marks the 17th Veggie Grill restaurant, 11 of which are located in Southern California.
Veggie Grill, the popular West Coast restaurant concept known for plant-based food, has completed its fourth successful round of equity funding, supporting its continuing rapid expansion. Armed with 16 percent same-store-sales growth, a more than doubling of restaurant locations in the most recent year, and strong investor confidence, the company quickly secured the $20 million common stock funding from both current shareholders and new investors.
OLO, the fastest-growing digital commerce engine for restaurants, announced a $5 million dollar Series B financing from PayPal and existing investors.
The New York–based company is hiring as it aggressively scales operations for a breakout year in 2013.
OLO allows customers to order and pay from restaurant websites and mobile apps, so that they can “Skip the Line” at the restaurant of their choosing. OLO transmits the prepaid order directly to the restaurant point-of-sale (POS) system.
Veggie Grill, a fast-casual chain serving 100 percent plant-based, American-style food, announced that restaurant marketing veteran, Debbie Porter, has joined the team as director of marketing.
Porter joins CEO Greg Dollarhyde and co-founders Kevin Boylan and T.K. Pillan as they continue to develop and expand the Veggie Grill brand.
Veggie Grill is excited to announce the addition of eight new menu items. All Southern California locations now offer a variety of homestyle plates as well as additional sandwich, salad, and dessert options.
Veggie Grill’s food is 100 percent plant-based.
“As our brand continues to expand, we want to make sure our menu stays innovative," says Greg Dollarhyde, CEO of Veggie Grill. "We’re passionate about what we eat and we strive to offer our guests creative yet familiar food with a wholesome twist. So far, we are getting a fantastic response.”
Popular for its delicious, convenient comfort food, Veggie Grill is about to open its first location outside of Southern California in Beaverton, Oregon.
As it moves into the Portland market, Veggie Grill is pleased to announce its partnership with long-time restaurant developer Ed Casey. Based in Portland and an Oregon resident for more than 20 years, Casey’s experience is in building upon emerging trends in the restaurant industry.