Native Foods Announces New Limited-Time Offer, The French Dip
Niko Pajkovic — January 14, 2022 — Lifestyle
References: nativefoods & qsrmagazine
Vegan fast-casual chain Native Foods has announced the launch of The French Dip, its first limited-time offer of 2022. The new 100% plant-based offering arrives in the form of a classic French Dip sandwich featuring a baguette bun, roast-beef style seitan, plant-based provolone, and homemade horseradish aioli. In addition, the sandwich will be served with au jus dipping sauce.
According to the company, The French Dip will only be available from January 14 to 28, where it will be served at all Native Foods locations throughout the country. As is the case with the brand's other plant-based burgers and sandwiches, customers will have the option to pair the French Dip with any gluten-free side. These include seasoned fries, sweet potato fries, a side salad, or steamed kale.
Image Credit: Native Foods
According to the company, The French Dip will only be available from January 14 to 28, where it will be served at all Native Foods locations throughout the country. As is the case with the brand's other plant-based burgers and sandwiches, customers will have the option to pair the French Dip with any gluten-free side. These include seasoned fries, sweet potato fries, a side salad, or steamed kale.
Image Credit: Native Foods
Trend Themes
1. Plant-based Fast Food - Leverage demand for vegan fast food by innovating new and exciting plant-based menu items.
2. Limited-time Offers - Use the strategy of limited-time offers to create a buzz and drive foot traffic to your fast-casual restaurant.
3. Gluten-free Options - Incorporate gluten-free options to cater to a growing number of health-conscious consumers who have dietary restrictions.
Industry Implications
1. Fast-casual Dining - Explore plant-based menu offerings and limited-time promotions to expand offerings and entice diners.
2. Plant-based Food Manufacturing - Develop innovative plant-based products that replicate the taste and texture of traditional meat products.
3. Gluten-free Products - Seek opportunities to produce gluten-free alternatives to traditional side dishes like fries and buns in fast-casual dining.
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