Adding Plant Based Impossible Burger To Menu 'Increases Sales By Up To 30%'

The high-tech patty is currently sold in around 400 restaurants
The Impossible Burger is available in 400 restaurants in the States (Photo: Impossible Foods)

High-tech plant-based brand Impossible Foods has revealed that restaurants that have added its famous patty to their menus saw a huge increased in gross sales over the year.

According to restaurant data, adding the Impossible Burger to the menu increased guest headcount by up to 13 percent, compared to restaurants in the same chain that do not have the burger. 

In addition, adding the burger to a restaurant's menu increased gross sales by up to 30 per cent year-over-year compared to restaurants in the same chain that do not have the burger, and increased repeat customer visits by up to 30 percent.

The burger is becoming more widely available (Photo: Impossible Foods)

Distribution

Now the company has teamed up with America’s largest food redistributor - meaning its famous patty can be distributed to restaurants in all 50 states.

The partnership with DOT, which has nine regional warehouses, means Impossible Foods now has a national sales network - allowing more restauranteurs to put the burger on their menus.

The Impossible Burger is currently available in nearly 400 restaurants. 

 

Impossible Burger - a taste test

'Excitement'

Impossible Foods’ SVP of Sales, Stephanie Lind, said: "The Impossible Burger is that rare menu item that excites customers and generates lines around the block - a real differentiator in America’s highly competitive restaurant sector.

"We want to make it as easy as possible for restaurants to get the Impossible Burger, and that means working with the most trusted, reputable distributors in the food industry."

The brand recently launched a campaign encouraging consumers to ask local restaurants to start serving the plant-based burger. Around 8,000 people took part.

According to Impossible Foods: "DOT’s comprehensive, nationwide network will make it easier for restaurants - from high-volume establishments and regional chains to mom-and-pop diners - to order and serve the Impossible Burger in response to local demand."

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PBN Contributor:

Maria is the head of written content for Plant Based News. Also a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.

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Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

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