It was a trip to Mexico that inspired Kristen and Carlos Corral and Regina and Dan Simmons to open a plant-based taco restaurant.
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A gargantuan amount of growth is expected in the plant-based food market this decade, giving restaurants with a non-meat focus plenty of optimism.
Sub Zero showed a revised strategy based on the brand's reaction to the tsunami of dietary restrictions, both real and self imposed. With a mix of shock value from a blast from the nitrogen tank and great on-stage banter, Sub Zero presented a truly fresh take on its growing ice cream business.
A whole lotta carbs and a bit of veggie/vegan protein from, left to right, Taco Bell, Leeann Chin and Noodles & Co.
As more restaurants add vegetarian and vegan options, few seem as well positioned as Taco Bell. Its “Fresco-style” options cut out the meat, dairy and mayo-based sauces and substitutes them with pico de gallo.
Debbie Roxarzade inside her made-fresh-to-order Rachel’s Kitchen restaurant. Photo by Studio J Inc.
The arugula pear salad at Rachel’s Kitchen is topped with goat cheese and pecans.
