Chef Matthew Kenney recently joined forces with local entrepreneur Christine Mulholland to launch a new vegan drive-thru concept dubbed 'VEG'D.' The new quick-serve restaurant will offer organic, chef-crafted vegan fast food with a "healthy spin." Some standouts from the menu include a breakfast burrito, the VEG'D burger, and a veggie-forward Plant Bowl.
"We are so excited to be bringing this fresh, mindful new concept to the fast-food market, an industry saturated by long standing giants that have failed to consider the health of their consumers and our planet," commented co-founder Christine Mullholland.
In addition, the restaurant will package all products in recycled and/or biodegradable and compostable materials and will compost or donate all food waste.
Health-Focused Vegan Drive-Thrus
Chef Matthew Kenney’s Launches New Vegan Drive-thru 'VEG’D'
Trend Themes
1. Vegan Fast Food - The growing demand for vegan options in fast-food chains presents an opportunity for businesses to offer plant-based alternatives to attract more health-conscious customers, ultimately disrupting the fast-food industry.
2. Eco-friendly Packaging - The increasing concern for the environment creates a window for innovation in eco-friendly packaging, allowing sustainable businesses to stand out in their respective industries and make a positive impact on the planet.
3. Health-conscious Dining - As more consumers prioritize their health, businesses can take advantage of this trend and create food options that cater to specific dietary needs and preferences, disrupting the traditional fast-food industry.
Industry Implications
1. Fast Food - Fast-food chains can disrupt the industry by offering more vegan options and healthier alternatives to cater to the growing demand for conscious eating and plant-based diets.
2. Packaging - Packaging companies have an opportunity to innovate eco-friendly materials that reduce waste and help companies move towards sustainable practices.
3. Restaurant - Restaurants can disrupt the industry by creating plant-based menus and incorporating more healthy ingredients to meet the demand for health-conscious meals.