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Aside from its plant-based menu, Native Foods Cafe's business is unrecognizable from its beginnings in 1994 as a small, full-service restaurant in Palm Springs, Calif.The operation was created at a time when the vegetarian movement was not yet in full swing. Still, Native Foods' founder, chefTanya Petrovna, had a vision to create a meatless menu for the masses.
Fast forward to 2009, when husband-andwifeteam Daniel Dolan and Andrea McGinty purchased the operation and helped grow it into a chain of 26 locations with sites in California, Oregon, Colorado, Illinois and Washington, D.C.
"This was a very small restaurant in Palm Springs with just a couple tables that evolved into a unique and successful fast-casual concept,"says Scott McDonnell, director of West Coast operations for Native Foods.
FE&S spoke with McDonnell about the success of Native Foods Cafe in the evolving vegetarian segment.
FE&S: As vegetarian food has become more mainstream, the demographic is shifting. Who are your main customers?
SM: Those who visit our restaurants tend to be health-conscious females between the ages of 18 and 40, who are well educated with no kids. More products in the plant-based vegetarian segment have been introduced every year, which has made it easier for people to adapt this lifestyle, even if it's not 100 percent. This helps the cause.The more people become educated about plant-based eating, the more they will be willing to try new items.
FE&S: With food costs on the rise, is it challenging to keep pricing in line with your competitors?
SM:We try to keep prices in the ballpark of other fast-casual chains, even though plant-based food ingredients cost more. We still want to be considered an affordable option. Most of Native Foods' menu items are around $10.
FE&S: Another issue vegetarian restaurants contend with is the misconception about meat substitutes. How...