Aussie burger business Grill’d has turned two of its restaurants into plant-based havens, transforming the stores in Sydney’s Crown Street and Collingwood, Victoria into “Impossibly Grill’d” venues.
The total revamp of the traditional Grill’d restaurant gives customers an entirely plant-based menu with 23 burgers featured and decor reflecting the plant mood with leafy green interiors and bright pops of colour.
Simon Crowe, Grill’d founder and managing director, said “We’re thrilled to open the doors of Impossibly Grill’d, an entirely new healthy, sustainable plant-based restaurant concept where guests can enjoy the tastiest meat-free burgers in Australia.”
Grill’d was the first national restaurant chain in Australia to bring the US-based Impossible Burger pattie to its customers. In addition to the Impossible burgers there will also be will be the Grill’d Fable Burger range, Plantein “chicken” and the brand new Grill’d Impossible “loaded” chips.
To mark the opening of the new green concept restaurants, from February 7 Grill’d is also reinstating Meat-Free Mondays to encourage Aussies to have one meat-free one day a week.
The 18-year-old Grill’d business has 142 burger restaurants across the country and one in Bali. The network is a mix of franchised and corporate stores. Each Grill’d restaurant donates $500 back into their local community each month. Through this ‘Local Matters’ program, Grill’d has donated more than $5 million to local communities across Australia.
Impossible launched in 2011 in the US and has become a celebrity favour, counting Jay Z, Serena Williams and Katy Perry among its fans. The brand’s mission is to restore biodiversity and reduce the impact of climate change caused by animal farming.
- Read more about plant-based initiatives in franchised food brands here.
