Denny’s, a full-service family restaurant in America, has recently added the plant-based burger made by Beyond Meat to its core menu in over 1,700 locations across the U.S. and Canada. Beyond Meat is a producer of plant-based meat alternatives, based in Los Angeles. Prior to this, Denny’s has exclusively launched the popular Beyond Burger® in Los Angeles, last year.
Denny’s is the first company in the family dining category to offer 100% plant-based protein products, which can be considered as a move towards meeting wider consumer demand for a flexitarian diet.
The restaurant is also offering several deals across all participating outlets to promote the expanded launch and celebrate the new menu option.
The new Beyond Burger will feature a vegan Beyond Meat patty, topped with onions, tomatoes, lettuce, American cheese, pickles, and All-American sauce, in a multigrain bun. The new burger is specifically designed and made in a way that resembles a normal beef burger. It has more protein content, less saturated fat, and is a cholesterol-free burger without soy, gluten, and GMOs.
Chief brand officer of Denny’s, John Dillon stated that the company obtained suggestions from several guests to multiply the list of plant-based products in the menu at the time of the exclusive Beyond Burger launch in Los Angeles. This suggestion resulted in the extended partnership of Denny’s with Beyond Meat to introduce the guests to plant-based options. The cost-effective Beyond Burger will add value to the company for further expansion and innovation as it caters to the evolving dietary preferences.
The idea of increasing the existing line of products by introducing plant-based protein validates the partnership of Denny’s with Beyond Meat, claims Beyond Meat’s Vice President of North America Sales, Foodservice, Tim Smith. Plant-based products still constitute a relatively small share in the food sector. Therefore, this partnership and introduction of the vegan Beyond Burger provide an option for nutritional and plant-based meat alternatives to penetrate further into the mainstream food service industry.
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