“I think this also dovetails a trend we’ve been seeing in which consumers are considering flexitarian diets, (e.g.) ‘meatless’ Mondays, and the impact our food choices have on the environment. “I think today’s consumers, and the Urban Plates guests, in particular, are savvy: they understand the importance of getting away from processed foods, eating more vegetables and making positive health and lifestyle choices,” he said. Nadhir attributes the growth in the sales of plant-based dishes the past year to a number of factors. Thanksgiving Travel: Millions of Americans Traveling Ahead of the HolidayĪt $9 each, bowls include beets and avocado, chickpea and sweet potato and poblano and roasted corn. “As with any new dish, our culinary team began the R&D process, recipe testing and related homework and developed a fresh selection of nutritious and satisfying bowls that are also vegan, gluten-free and, of course, delicious.” Nadhir said the company commissioned a market research study in the fall to learn more about what its guests were looking for food-wise in the coming year to be better informed. That said, we’ve noticed an uptick in consumer requests for additional plant-based options, particularly within the last year or so,” said Urban Plates co-founder and CEO Saad Nadhir. “Naturally, vegetarian and vegan dishes have been on the menu since we launched. Now, the company, founded in 2011 and with 890 local employees, has announced its plans to launch its plant-based options in locations nationwide in 2020. The standard 13-week training period leading up to a regular opening has been extended to six months for its East Coast debut management wants to make sure its new staff fully grasps what the West Coast brand is all about.Since launching its selection of plant-based bowls in all San Diego County locations early November, Encinitas-based Urban Plates, a chef-driven, fast-casual restaurant chain with 18 eateries and three in San Diego County, has seen a 14% increase year-to-date in sales of plant-based menu items. Two years ago Urban Plates tapped the former maître d’ at New York’s Michelin-starred Per Se to help fine-tune its service across the board. The Tysons location is projected to accommodate 160 customers at a time. The Columbia location, wedged next to a new Shake Shack, will seat 190. Drink options include kombucha, seasonal lemonades, wines, and local beers on tap.Įach 4,000-square-foot restaurant features an open kitchen and lived-in rustic vibe with lots of wood detailing. Urban Plates also prepares a range of pastries including cakes, tarts, and cookies. Top sellers include its chicken Cobb salad with turkey bacon and organic eggs, and its Asian chicken salad. Tysons will feature new menu items such as corn chowder with crab, variations on corn on the cob, and barbecue pork ribs with mango salsa.
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O’Donnell says its existing menu will largely transfer over to the East Coast, with some “Northeast twists” sprinkled in. market is “probably one of the best for that in the U.S.” There is high demand for what we offer.” Catering also recently entered the company’s equation, and he thinks the D.C. market as being one of the great restaurant markets we could stick a flag in,” O’Donnell says.
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Twelve more have popped up across the Golden State since then. The flagship restaurant opened in an upscale shopping center in Del Mar, California in 2011. The company is also targeting New York, New Jersey, and Boston for further expansion opportunities. He predicts the laid-back lunch and dinner destination could plant “at least a dozen” in the D.C. Leases are being finalized for another handful of restaurants across the area, fueling the cafeteria-style import’s plans to open two to three more next year, chief operating officer Joe O’Donnell tells Eater.