From Plant-Based Burger Joints to Modern Italian Osterias

By: Rebecca Byers - Apr 5, 2016
From restaurants that celebrate ancient methods of fermentation to plant-based burger joints, these restaurant branding ideas highlight the influence of rapidly evolving consumer expectations as they relate to the dining experience.

My Ceviche is a Miami-based chain combining fresh raw seafood and the quick service dining experience. Proving that fast food can also be sustainable and ultra-fresh, My Ceviche boasts a customizable "build-your-own" style of dining that lets consumers indulge how they see fit.

Separately, the Tiny Leaf London is a new food rescue concept currently being temporarily hosted at Notting Hill's Bumpkin. The innovative, sustainability-focused will feature a menu comprised entirely of salvaged food items from local grocers, farms, other food suppliers in an upscale environment, proving that "dumpster diving" is nothing to scoff at.