Spike Mendelsohn is a celebrity chef, entrepreneur, TV personality and food policy activist, all of which come together in his newest ventures—PLNT Burger and Eat the Change.
PLNT Burger, which serves up chef-curated, plant-based versions of burgers, soft-serve, chicken fingers and other fast-food favorites, currently has 10 locations and is on a growth trajectory. Meanwhile, Eat the Change, a healthy snack company Mendelsohn started with partner Seth Goldman, has launched packaged snacks such as mushroom jerky and carrot chews to sell at retail.
Although Mendelsohn started out in Michelin-starred restaurants, he’s now applying his culinary talents to improve America’s healthy eating choices. Listen as he talks about his diverse culinary journey, how he’s infusing the fast- casual segment with his entrepreneurial spirit and innovative ideas, and why advocating for healthy and equitable food systems is so close to his heart.
How Baar Baar’s modern take on Indian food aims to change Americans’ perception of the cuisine
How ghost kitchen 2 Korean Girls is growing a fan base one bowl at a time
How Smokey Bones diversifies the menu to please many palates and control meat costs
How Passavant Community engages senior-living residents with menu innovation and creative connections
How Piada Italian Street Food puts a ‘chef’s touch’ on every menu item
How The Melt Shop evolves its menu in sync with today’s tastes
How Lazy Dog Restaurant & Bar is blazing a trail in casual dining
How Culver’s evolves its menu while staying true to a core of customer favorites
How Another Broken Egg wins the breakfast, brunch and lunch crowd with a craveable menu
How Just Salad keeps innovating the menu while moving its sustainability mission forward
How Bartaco refreshes the beverage menu in tune with its Mexican beach vibe
How Chicago’s Avec continues to evolve while staying true to its roots
How Mighty Quinn’s menus authentic barbecue in an urban fast-casual setting
How Cura Hospitality’s senior-dining program is building on 2020’s successes
How Gumption Coffee differentiates itself to compete with the giant brands
How Torchys Tacos created a ‘craft-casual’ niche in the competitive fast-casual space
How First Watch’s Shane Schaibly is evolving and energizing the menu for 2021
How Gibsons corporate chef is crafting menus for success amid COVID-19
How Bob Raymond puts his ‘crazy ideas’ to work at Commonwealth Senior Living
How Market Tavern’s blend of British pub food and rock ‘n’ roll is the right vibe for these times
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