Restaurants of all kinds are now introducing burgers made with the incredibly popular plant-based products from Beyond Meat but 4 Rivers Smokehouse has plans to introduce meatless "burnt ends" to differentiate itself. The new menu item, made with Beyond Meat, will be double-smoked and slow-roasted in the same way that the smokehouse typically treats meat.
According to CEO John Rivers, "We tested jackfruit pulled pork, black bean burgers and vegan sausages; however, none were necessarily unique. In the end, we chose burnt ends due to its popularity on our menu, and because it’s something we’ve not seen offered as a plant-based option."
Knowing that the meatless menu item has the potential to intrigue carnivores and vegans alike, the product is smothered in a sauce that's free from dairy and honey.
Key Themes Behind This Trend
- Meatless Burnt Ends
- Introducing meatless burnt ends made with Beyond Meat as a unique plant-based option.
- Double-smoked Plant-based Dishes
- Exploring the creation of double-smoked meatless dishes using plant-based products.
- Innovative Vegan Barbecue
- Responding to the demand for innovative vegan barbecue options like meatless burnt ends.
Where This Applies
- Restaurant
- Restaurants can capitalize on the growing demand for plant-based options by offering unique meatless dishes like burnt ends made with Beyond Meat.
- Foodservice
- Foodservice providers can cater to vegan and carnivore customers by incorporating innovative plant-based options like double-smoked meatless dishes.
- Plant-based Food Manufacturing
- The plant-based food manufacturing industry can create new products, such as meat alternatives for barbecue, like Beyond Meat burnt ends.
