Plant Nation Rides the Ghost-Kitchen Wave

While dine-in options might permanently suffer from the coronavirus pandemic, the ghost-kitchen trend has sprung to life. This is hardly news for food platform C3, which had already championed off-premises concepts before the pandemic. Virtual brand Plant Nation is only the latest addition to the company’s ghost-kitchen artillery, this time targeting regular consumers of the plant-based segment.

C3 conceptualized the idea for Plant Nation last year, but chief culinary officer Martin Heierling says it wasn’t supposed to launch until later in 2020. When the pandemic highlighted such strong demand for healthy delivery options, the brand went online two months earlier than scheduled.

“As soon as [the country] shut down, we really went to work instead of not knowing what to do,” Heierling says. “People right now want healthy options. We must make this available to them.”

The brand started operating out of ghost kitchens on the West Coast, where a high demand for plant-based products already existed. And while early sales confirmed the popularity of vegan and strictly plant-based choices, Heierling didn’t want to label Plant Nation under umbrella terms like “vegan” or “vegetarian,” which carry a stigma for some.

“When you call a vegan out, you just lost the interest of a lot of people that would’ve actually entertained [getting the food],” Heierling says. “When I eat this, it doesn’t matter whether it is vegan or not.”

He is instead interested in forming Plant Nation around tenets of wellness and sustainability, down to its eco-friendly packaging.

The brand’s holistic identity starts from its plant-based menu. It sells tried-and-true bowls and salads to satisfy the quintessential green eater, but it’s less-orthodox options are also grabbing attention. Customers can order plant-based sandwiches and pizza, with pasta offerings on the horizon.

Pizza is perhaps the biggest stronghold for Plant Nation; Heierling calls it the “anchor.” One of its top sellers is the Toscana, a plant-based pizza topped with mozzarella, shiitake mushrooms, and heavy helpings of Impossible Meat. Heierling considers the Toscana’s positive reception a feat, as it demonstrates that consumers can enjoy meat pizzas without the meat.

“From the menu perspective, the pizza segment was a big one, because it’s the easiest introduction to show the brand and then go like, ‘Hey, we’ve got more,’” Heierling says.

But where Plant Nation diverges from other like-minded companies is its flexibility. The brand offers additions like cheese, fish, and chicken if customers choose. These “flexitarian” options cast a wider net, appealing to family-sized groups with the opportunity to eat plant-based in a flexible manner.

Plant Nation prepares its food out of 18 ghost kitchens, mostly concentrated around Los Angeles and San Francisco; C3 has 67 ghost kitchens in total. But Heierling is aware of the different expansion considerations ghost kitchens have compared to your typical brick-and-mortar.

Plant Nation

FOUNDER: Sam Nazarian





“With this model, you can’t just do one-offs because it doesn’t lend itself for oversight and quality assurance,” Heierling says.

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Baileys’ Restaurants introduces Wing Ding Dong ghost-kitchen concept | Off the Menu

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wing ding dong

Smoked chicken wings are the featured item from Baileys’ Restaurants’ new Wing Ding Dong concept. Handout photo by Kara Bailey.

Baileys’ Restaurants has announced a new ghost-kitchen concept, Wing Ding Dong. The concept, which operates out of Baileys’ Range at 920 Olive Street downtown, features smoked chicken wings and fried-chicken sandwiches for takeout and delivery.

Owner Dave Bailey tells Off the Menu the restaurant has been testing the Wing Ding Dong menu through neighborhood delivery in recent months.

“So it’s all vetted,” he says. “We’re not just throwing something out there to see if it sticks. We’ve gotten really good feedback on it already.”

Wing Ding Dong’s wings are marinated, dry-rubbed, smoked and finished in the oven, but not deep-fried.

“They don’t need a deep-fry to be awesome,” Bailey says. “They just need a crisp-up on the skin and then they’re juicy and smoky and delicious.”

Wings are available in orders of 10, 20 or 30. Each order comes with an Alabama white-style dipping sauce. Bailey says the Alabama White’s hit of vinegar and horseradish goes especially well with poultry. Other available dipping sauces include buffalo, ranch, honey mustard, Caribbean jerk, pineapple teriyaki and peach habanero.

Wing Ding Dong’s fried-chicken sandwich features buttermilk-marinated whole breast with pickles, lettuce and Baileys’ Restaurant’s go-to Rooster mayo on a Civil Life Brewing Co. American Brown Ale beer bun.

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