“It’s a Southwestern-inspired burger. The idea was to create that sensation of the ultimate cheeseburger without being a cheeseburger. What enhances a burger better than cheese? Avocado, obviously. That’s when guacamole came into play. We wanted a patty made of whole ingredients. We roast sweet potato and use whole black beans, so it’s really just a whole, hearty patty. There’s a little bit of blue cornmeal in there, a little sriracha to give it a zing. You have the classic lettuce, tomato, and onion, and then we added an element of crunch with fried tortilla strips. It all works very well together.”
corporate executive chef
“As more and more innovative plant-based proteins were introduced to the market, we knew we wanted to add one to our menu. After much R&D, we decided to replace our tofu protein with the Hungry Planet vegan plant protein, and since doing so, it has done as well as the tofu, if not better. The way we see it, the Hungry Planet vegan plant protein is a way for meat eaters to introduce more plant-based protein to their diets, or for guests who have recently given up meat and miss the taste and texture. It’s also good for the planet.”
founder and CEO
“The Impossible Meatball Parm was a natural addition to our menu, as we wanted to create something that was exclusive and unique to fresh&co and diversify our menu with plant-based options for customers. It’s a nostalgic favorite with a modern twist and has been extremely popular with both our vegetarian and meat-loving guests.”
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