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B.Good is still 'flexing' new menu options

Image provided by B.Good.

September 30, 2019

B.Good has added four plant-based burgers to the menu to help meet the needs of its flexitarian customers demanding meat alternatives, according to a company press release. 

"While the industry at large has just started to take note of alternative proteins, and the market opportunity it represents, plant proteins are something we've long been committed to at B.Good," CEO Chris Fuqua, said in the release.

The 70-unit chain, for example, launched eggplant meatballs in 2017, and has since sold more than 3.6 million eggplant meatballs.

"Today, as a growing number of consumers are interested in ‘Flexitarian' options, we're excited to give them a growing number of options that they can feel good about eating, and also taste great," Fuqua said.

The options include:

• Falafel, a chickpea burger with whipped feta, spicy cucumbers, lettuce and tomatoes.
• Jalapeño & Cheddar, a poblano-quinoa burger with cheddar, jalapeño-corn salsa, lettuce, cilantro and chipotle puree.
• Sweet Heat, a beet-pineapple burger with caramelized onions, kale, spicy slaw, beet hummus.
• Turkey Medley, a turkey-mushroom burger with gruyere cheese, sautéed mushroom, caramelized onions and chipotle aioli.

"At a time when much of the industry is trying to recreate the taste of meat, we're excited to introduce options that celebrate plant diversity and flavor, rather than lament the fact that vegetables are not meat," Chef Linh Aven said in the release.

Fuqua said he is proud to be an early adopter in the alternative protein movement.

"While lab-grown alternatives may be trendy today, we believe wholesome, responsibly-sourced ingredients and dishes are the way of the future and are thrilled to build on our proven success in the space," he said.