Bareburger has launched the top-selling Impossible Burger in five new Bareburger outlets. Bareburger was the first multi-unit chain to feature the Impossible Burger, and it’s now rolling out Impossible Burgers at Bareburger restaurants in Manhattan, Queens and Brooklyn.
The acclaimed burger from Impossible Foods looks, handles, smells, cooks and tastes similar to ground beef from cows -- but it’s made entirely from plants, with a much smaller environmental footprint than meat from animals. The Impossible Burger has no hormones, antibiotics, cholesterol or artificial flavors. The Impossible Burger uses 75% less water, generates 87% fewer greenhouse gases and requires 95% less land than conventional ground beef from cows.
Bareburger and Impossible Foods: Growing Together Nationwide
Founded in 2009 in a vacant bakery in Astoria, New York, Bareburger has grown to 44 locations in five countries. Bareburger is the leader in America’s “better burger” trend, emphasizing high-quality food in a casual environment. Bareburger, which serves beer and wine, is ranked one of the 10 most sustainable restaurants in America and a “breakout brand” by Restaurant News.
The Impossible Burger debuted at Bareburger’s flagship store near New York University in March. Bareburger was the first multi-unit chain to feature the Impossible Burger, and it immediately became a customer favorite.
One in five Bareburger customers orders the Impossible Burger – and the fanbase is growing daily since its debut in March 2017.
Customers can select Bareburger’s Impossible Burger with Bareburger signature seasoning, American cheese, stout onions, dill pickles, little gem lettuce and special sauce on a brioche bun for $14.95. Or, if they’re feeling creative, customers can custom-build their own Impossible Burger creation, selecting from any type of bun, sauce and toppings on the extensive menu of locally sourced and organic ingredients.
“We’re meeting new customers every day who specifically come to Bareburger for the Impossible Burger,” said Euripides Pelekanos, Bareburger CEO and Co-Founder. “Having the Impossible Burger on the menu is good for the planet, our children – and happens to be good for business, too. In the simplest way I can put it, we feel ‘good’ about serving this burger in more of our restaurants.”
Impossible Foods: Scale starts now
Founded in 2011, Impossible Foods will begin production at its first large-scale plant later this summer. The manufacturing facility, in Oakland, Calif., is expected to scale up production throughout the second half of 2017.
The goal for the East Oakland site is to make enough Impossible Burgers to serve 1 million people per week. The 67,000-square-foot site has the capacity to make 250 times more Impossible Burgers than the company is currently making in its headquarters in Redwood City, Calif., and at a small facility in New Jersey, which helps to meet the consumer demand for Impossible Burgers at more than one Bareburger. As production increases, Impossible Foods will expand to more and more restaurants, including multi-unit chains.
For the time-being, come try the Impossible Burger at the Astoria (31st Ave.), Court Square, Forest Hills, Upper West Side, Murray Hill and Laguardia Pl. locations.
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