While the fast-food industry keeps transforming, you’ll recognize that the dietary model based on animal agriculture is inherently flawed. It causes the suffering of billions of animals. It also diversifies the world’s ecosystem, which is the root of ill health and diseases that tend to increase in many families. considering this effect, Zach Vouga is among the fast-food entrepreneurs ready to provide you with solutions
With the demonstrated ability to develop delicious plant-based burgers smd healthier fast-food restaurants, Zach Vouga is dedicated to helping millions of people consume new cruelty-free and environment-friendly sustainable choices.
Along with his co-founders, Mitch Wallis and Jeffrey Haris, Zach Vouga is looking forward to creating the vegan McDonald’s. He opened his first plant-based, cruelty-free and environmentally friendly sustainable first food restaurant in San Diego, California, in 2016. With over $6 funds received, Fast Food has grown to 5 locations and a mobile fast food truck in California that will see a revenue of close to $ 10 million.
Zach Voigas, Jeffrey Haris and Mitch Walis started planting fast food to combat the impact on animal consumption that has had on the health of millions of Americans. According to Jeffrey Hari, plant fast food has become popular, as demonstrated by successfully providing convenient ways of getting meals while delivering a consistent taste experience. The main goal is to leave people with lots of questions about where the foods are coming from and think otherwise about their choices that are not preachy.
Besides foods containing no animal ingredients, the comfort dishes offered at fast plant food are free from coleslaw, flavoring, preservatives and artificial coloring. All this makes it appealing to all persons in need of fast food options. It’s also a concept that proves to be popular, as shown by a successful equity crowdfunding campaign in April the same year, raising amounts close to $400000 and the company’s sales figures.
Even the fast food chain initially focused on opening in southern California; the plan expanded the business nationwide.
The company is completing a commissionary to centralize food production and distribution in southern California for the short term. They are also scouting for locations in the Inland Empire, Los Angeles and Orange City, hoping to have two to three restaurants within six to eight months.
As more people in all aspects of life start to realize benefits to their health, animal and planet from plant-eating, they’ll continue depending on healthy Vegan fast food. Zach Vouga and his cofounders have taken note of this, and they are currently carrying out small scale tests for vegan burgers in Finland.
Plant fast food is seen as a significant step in the right direction for future growth. It may be hard for a brand to gradually pivot in line with the development of fast plant food in a way that will not alienate its customers. It’s because more customers are being drawn to brands that feel authentic and reflect a more profound vision to heal and improve the world. In line with the future of fast food, non-vegetarians will continue expanding their offerings, but plant fast-food restaurants will continue offering in-depth and breadth based on their focus. Haris believes fast-food restaurants are the future.