From Plant-Based Burger Joints to Modern Italian Osterias
Rebecca Byers — April 5, 2016 — Lifestyle
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.
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.
6.9
Score
Popularity
Activity
Freshness
