Jackie Mays Burger’s Post

Third Post in a Series: 🥩 Carnivores can love plant-based burgers! 🍔 🌿 🤟   Surprise, it’s not beef… so she can eat it too! Stopping by late after work one night, Frankie noticed our Jackie Mays Burger food truck parked next to a local hotspot called Lucky Lou’s and had to have a burger. He was in a hurry and missed the menu and our mention of “plant-based.” He loved the Jackie Mays Cheeseburger so he came back the next night with his friend Alejandra and this time ordered a Double Cheeseburger and fries, but his friend said, “wait, I can eat it [too] because it’s vegan, surprise!” So they ate and laughed, and chatted, and enjoyed their orders and then told us their story. Thank you Frankie and Alejandra! --- Since 2022, we at Jackie Mays Burger have recorded instances of meat-lovers – yes, loving our burgers. And we've been truly humbled.   Now for the first time on LinkedIn, you get to witness several of these customers and hear what they have to say.   Every few days over the next few weeks, I will post a video or picture and tell a story about these experiences, please view this short clip below.   But first, how about you? Have you tried a plant-based burger before? Did it measure up? 🏋♂️   Well, Jackie Mays Burger is on a mission to become the leading sustainable fast-food brand. Our vision is for our burgers to be available to everyone, starting in California & Texas, and throughout America and beyond, introducing a franchise that is not only crave-worthy, convenient, and low-priced, but also healthier, climate-friendly, and cruelty-free.   Want to join our movement? Visit our website today and join our email list. Or better, invest in our open Seed Round 2, with incentives for early or larger investments. https://bit.ly/3XLOKfa   Enjoy the video, and stay tuned! ❤️   #meatloversLOVEJMB #jackiemays #tastesgreatnobull #foodrevolution #plantbased #climateaction

🍔🌱 WENDY’S PARTNERS WITH BEYOND MEAT TO LAUNCH PLANT BURGER IN GEORGIA Californian plant-based pioneer Beyond Meat has struck its latest QSR partnership with fast-food giant Wendy's which is launching a vegan burger in Georgia. The Wendy’s Plant Burger will be rolled out at all 19 of the chain’s stores in the Eurasian country on Saturday (November 23). It is unclear whether the bun or mayo used are vegan-friendly, but the menu item will be available for a limited time, while supplies last. The collaboration was facilitated by the Wissol Group which is a Wendy’s franchisee in several markets in the region, and Gastronome, a Tbilisi-based food business that represents Beyond Meat in Georgia. “We’re proud to be partnering with Wendy’s Georgia to introduce our plant-based meat to a new market,” said Hameed Jagani, MBA, VP of global strategic partnerships at Beyond Meat. The Plant Burger, which was unveiled in a launch ceremony yesterday, features Beyond Meat’s signature beef patty at the centre, and is topped with fresh lettuce, tomatoes, pickles, onions, ketchup and mayo. Read the full article here: https://lnkd.in/emSzwE2k #GreenQueen #vegan #plantbasedmeat #altprotein #futurefoods #sustainability #foodtech #climateaction #innovation

🥗🍖 SAGE, A FORMER VEGAN RESTAURANT THAT BEGAN SERVING ‘REGENERATIVE’ MEAT, CLOSES DOWN AFTER 14 YEARS One of California’s most prominent vegan eateries, Sage Plant Based Bistro & Brewery shifted gears in April last year. Facing a host of financial struggles, the restaurant decided to add ‘regeneratively farmed’ meat and dairy to its menu, changing its name to Sage Regenerative Kitchen. It sparked an enormous backlash from customers, animal rights groups, as well as its own employees. The Instagram post announcing the move was flooded with criticism for what was until then a beacon of plant-based dining in Southern California. But nine months after announcing the shift, the restaurant has closed its remaining locations in Echo Park and Pasadena. Its final day of service was Sunday, January 5, making it the latest vegan casualty in the area’s hospitality sector. The Echo Park site was Sage’s first eatery, established back in 2011. Known for its Brazilian bowl, buffalo cauliflower, tofu breakfast burritos, and vegan pizzas, the restaurant became hugely popular over the next decade, opening two other locations, as well as a cloud kitchen. But the business – operated by Mollie Engelhart and her husband Elias Sosa – has been fraught with financial challenges for the last few years. In 2023, it had outstanding rent and taxes, prompting the owners to close the cloud kitchen and the site in Agoura Hills. The couple also sold their home in California “in hopes of breathing new life into Sage”, according to the announcement of the closure. Read the full article here: https://lnkd.in/eeMXHFaa #GreenQueen #vegan #sustainability #futurefoods #foodsystems #foodtech #plantbasedmeat

How Til Foods is Redefining the Food Experience. It starts with a seed—a tiny promise of something much bigger. At Til Foods, that seed represents our unwavering commitment to delivering not just food but an experience that bridges the gap between farms and tables. Imagine this: a farmer tending to his field at dawn, carefully nurturing each plant with dedication and care. That’s where the story of *Tomatil* begins. While our premium tomatoes are still on the horizon, our vision is already crystal clear. Each tomato will reflect the essence of freshness and quality, a product of hard work and innovation. Now, fast forward to Til Grills & Cafe. Picture a bustling kitchen where those farm-fresh tomatoes are transformed into a rich, tangy sauce that perfectly complements a handcrafted meal. Whether it’s for a family gathering or a solo retreat, the flavours tell a story of care, community, and culinary artistry. But this isn’t just about food. It’s about the connections we create—between the soil and the plate, the farmer and the diner, the promise and the delivery. It’s about honouring the journey of every ingredient and the people who make it possible. The farm-to-table movement isn’t just a trend; it’s a testament to the growing demand for transparency, authenticity, and sustainability in what we eat. At Til Foods, we’re proud to be part of this shift, redefining the food experience with innovation and excellence. As we prepare for the launch of Tomatil and continue delighting guests at Til Grills & Cafe, we invite you to join us on this journey. Because at Til Foods, every bite tells a story. #TilFoods #FarmToTable #FreshProduce #TomatilComingSoon #TilGrillsAndCafe #Sustainability #FoodStories #QualityYouCanTaste #Agriculture

Food Farm Hub l If you're a restaurant owner, you know that a successful menu isn't just about the protein and vegetables. The right grain can make all the difference between a good dish and a great one. With so many types of grains available, how do you pick the perfect one to elevate your restaurant's menu? This comprehensive guide will help you decide by exploring the various types of grains, their benefits, and how to best incorporate them into your dishes. Read more https://lnkd.in/gwfTGWh4 www.foodfarmhub.com l The B2B Food & Agriculture Gateway #foodfarmhub #onlinemarketplace #wholesaler #b2bonlinemarketplace #b2bmarketplace #b2bsales #grain #wholegrains

From Paddock to Plate: The Angus Beef Success Story! Check out our latest post to see how Angus beef has become a favorite in the food service world with its rich marbling and unique flavor. Learn how controlling the entire supply chain ensures top quality and consistency, and how sharing the farm-to-table journey connects chefs and diners with the people behind their meals. This approach has set a new standard for transparency and sustainability. Now, it’s time for the lamb industry to follow suit. Unite or perish – the future of premium, ethically sourced meat depends on it. Interested in taking your stud stock breeding to the next level? Book a consultation call with Ramage Rural today and discover how we can help you succeed! #PaddockToPlate #AngusBeef #FoodService #Sustainability #FarmToFork #PremiumBeef #RamageRural #ConsultationCall

Can you handle the heat? We hope so, because today is #NationalHotSauceDay! 🔥 #MSVActivator Farmer Nate’s Sauce Co. creates handcrafted hot sauces and seasonings that add flavor and spice to any meal. Learn more about Farmer Nate's and founder Nathanael Nunemaker in this article from LINK nky ⬇️

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In November 2022, disaster struck my neighborhood when In-N-Out Burger opened its 3rd location in Colorado just a couple blocks from my home. As a newly minted vegan, it was like the Gods were taunting me. For those unfamiliar with the cult of In-N-Out, it's kinda like Trader Joe's. IYKYK, and as a kid growing up in SoCal, In-N-Out was, and still is, the gold standard for fresh, quality burgers -- so having one near my Colorado home was a dream come true. Clearly I'd have to make some exceptions to my newfound veganism. Watching the grand opening for this new store was awesome. For months there were lines of cars circling the block, with people initially waiting up to 5 hours to get a burger. There were off-duty cops directing traffic, and there was an overflow lot where cars could start their three block procession for burgers and fries. I recently spent 7 years in the restaurant industry (mostly on the tech side), so the opening was fascinating to watch. All the excitement, devotion and loyalty to In-N-Out is really unrivaled in the restaurant world. I just finished reading Lynsi Snyder's book "The Ins-N-Out's of In-N-Out Burger," the inside story of how the chain became a beloved cultural icon. Lynsi is president and owner of In-N-Out. That's right, owner. She inherited it from her grandparents who started In-N-Out, and her father Guy, who ran it after his brother Rich was killed in a plane crash. It's privately owned. What started as a drive-through burger stand in Baldwin Park in 1948, California, is now a chain with over 400 locations in California, Texas, Arizona, Nevada, Utah, Colorado, Oregon and Idaho. I'll summarize the key points of the book over the next few weeks, because I think it's a fascinating business story. Based on my experience in the restaurant industry, there are lots of important lessons to learn from In-N-Out. First and foremost, In-N-Out's story is about a husband and wife carving out a livelihood by focusing on freshness, quality and a small menu -- one that hasn't changed much in 75 years. It's a story about doing something simple, really well, and affordable. It's not exactly rocket science, but there's a lot more to share about the success formula of In-N-Out. I think it's an instructive story in this day and age of expensive fast food and struggling icons like Starbucks. Can you imagine lines around the block for a new Starbucks?

🚍 𝐆𝐨𝐨𝐝 𝐌𝐞𝐚𝐭𝐬 𝐆𝐨𝐞𝐬 𝐌𝐚𝐢𝐧𝐬𝐭𝐫𝐞𝐚𝐦: 𝐄𝐚𝐭 𝐉𝐮𝐬𝐭’𝐬 𝐂𝐮𝐥𝐭𝐢𝐯𝐚𝐭𝐞𝐝 𝐃𝐞𝐥𝐢𝐜𝐚𝐜𝐲 𝐇𝐢𝐭𝐬 𝐑𝐞𝐭𝐚𝐢𝐥 𝐒𝐡𝐞𝐥𝐯𝐞𝐬 ☀ 𝐈𝐧 𝐌𝐚𝐲 𝟐𝟎𝟐𝟒, The luxury supermarket Huber's Butchery and Alameda, California-based Good Hope Meats have teamed up to sell Good Meat 3, a new #culturedmeatproduct.Only 3% of grown chicken is used in the new product, together with plant #proteins🌿. This enables them to provide the product at a competitive price💲 and reduce production expenses, which has been one of the primary obstacles to the industry's growth. In #Singapore, Good Meat has been making and selling 🍗chicken at the Bistro of Huber's Butchery, fine dining #restaurants, hawker stands, and meal delivery applications. With this new step, customers will be able to purchase and prepare the cultivated meat at home for the first time. The retail collaboration comes at a time when the US cultured meat market has been encountering challenges. In an effort to support the cattle industry, legislation prohibiting the sale of the novelty product was approved this month in both #Florida and #Alabama. The USDA and FDA gave Good Meats and UPSIDE Foods official certification in July 2023, but the products have taken a while to reach grocery store shelves. 𝗕𝗿𝗼𝘄𝘀𝗲 𝗮𝘁 𝗼𝘂𝗿 𝗟𝗶𝗻𝗸𝗲𝗱 𝗥𝗲𝗽𝗼𝗿𝘁 👉: https://bit.ly/3yEO8xt #HubersButchery #GoodMeats #CulturedMeatProducts #PlantProteins #UpsideFoods #prophecymarketinsights