Hannah's Bretzel, a sustainable, Chicago-based fast casual sandwich concept, just teamed up with James Beard nominated Chef Rodolfo Cuadros of Bloom Plant Based Kitchen to launch the new Fire Banh Mi.
The new Fire Banh Mi was created as part of Hannah’s Bretzel's ongoing Chef Sandwich Series. For the new creation, Chef Cuadros decided to offer a plant-based take on the classic Vietnamese sandwich. His version consists of marinated daikon, sweet pickles, arugula, fresh jalapeños, cilantro, and red pepper aioli, all served on Hannah's Bretzel’s organic bretzel bread. As Chef Cuadros explains, ""I wanted to come up with a sandwich that best introduced plant-based meals to a wider audience... the goal was to create something delicious that’s easily translatable for meat eaters."
Fiery Vietnamese Sandwiches
Hannah's Bretzel Just Introduced the New Fire Banh Mi
Trend Themes
1. Sustainable Fast Casual - The rise of sustainable fast casual concepts like Hannah's Bretzel presents an opportunity for innovative plant-based menu offerings.
2. Chef Collaboration - The Chef Sandwich Series at Hannah's Bretzel showcases the potential for collaboration between renowned chefs to create unique and exciting menu items.
3. Plant-based Mainstreaming - The new Fire Banh Mi demonstrates the growing acceptance and appeal of plant-based cuisine among a broader audience.
Industry Implications
1. Food and Beverage - The food and beverage industry can leverage sustainable fast casual trends to develop and promote plant-based menu options.
2. Restaurant and Hospitality - Restaurants and hospitality businesses can explore partnerships and collaborations with renowned chefs to create innovative and enticing menu offerings.
3. Health and Wellness - The health and wellness industry can capitalize on the increasing popularity of plant-based cuisine by promoting its benefits and offering related products and services.