Progressive Grocer

Grocerant February 2017

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8 SOLUTIONS FEBRUARY 2017 Meatless brand expansion More mainstream foodservice operators are taking note of these veggie-friendly trends as they extend their brands, say industry observers. Baum + Whiteman notes that in 2016, the owner of Le Pain Quotidien—an international bakery-restaurant chain based in New York City—opened Le Botaniste, an organic vegetable-based fast casual eatery with an emphasis on bowl-based meals. And Pret a Manger, a British limit- ed-serve sandwich brand, recently made its 40-item Veggie Pret popup experiment in London a permanent brick-and- mortar outlet, with plans for expansion. In the future, branded vegetarian concepts may even become the driving forces behind entirely new categories, such as meat-free "meat counters." In fact, Sterling-Rice Group, a brand-building firm headquartered in Boulder, Colo., foresees a new breed of butcher shops like Atlas Meat-Free Delicatessen in Hollywood, Fla., emerging to cater to vegans and meat lovers alike. Display cases at Atlas are filled with steak and other "meats" all made with ingre- dients like chickpeas, legumes and fungi. G Trendy restaurants like Dirt Candy in New York City and Vedge in Philadelphia are putting vegetables front and center in their entrées.

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