This Southern California–based, plant-focused concept—founded by partners Jeffrey Harris, Mitch Wallis, and Zach Vouga—has four locations, with plans to bring the total up to six by the end of 2019.

The menu features a selection of signature and classic burgers, like the McDonald’s-inspired Big Zac with two of the brand’s “beefy” soy-based, gluten-free burger patties; a special sauce; American vegan cheese; lettuce; onions; and pickles. There are also fresh bites and salads, as well as small meals like the chicken-inspired Buffalo Wings, which are tenders served with vegan ranch dressing.

The key to the brand’s success has been its plant-based menu that closely mimics what customers are used to from traditional meat- and dairy-serving fast-food brands. But achieving that has also been one of the brand’s biggest challenges. The team seeks to create unique-tasting and texture-driven protein products, as well as sauces to complement a meat analog product in sandwiches, wraps, and burgers.

In the future, Harris sees the growing flexitarian customer base—which represents the majority of Plant Power’s guests—to make a huge impact on traditional restaurant brands, as they are forced to respond to this demand for plant-based options. “A few years from now, I wouldn’t be surprised if some of the major players begin to modify their branding to address the changing needs and concerns of a rapidly evolving customer base,” he says.