Mom-and-pop restaurants are already complaining about a limited supply of the meat alternative. But the Bay Area company says it's ramping up production.
Following a successful test run in St. Louis, Burger King announced Monday that the chain will introduce its Impossible Whopper to more cities this summer, with the goal of adding the popular plant-based burger to menus across the country by the end of the year.
The Impossible Whopper, right, joined the Whopper on St. Louis area Burger King menus this month. Other restaurants report similar shortages. Big Buns Damn Good Burgers, with locations in Ballston and Shirlington, has experienced “supply interruptions for a little bit,” said Tom Racosky, co-founder and director of operations, but he added that Impossible Foods has been very responsive.
“We are straining to meet demand,” said David Lee, chief financial officer for Impossible Foods, in an interview with The Washington Post. “It’s a good problem to have, but it’s still a massive amount of growth at once.”Impossible Foods has expanded its reach considerably in recent months. Last year, White Castle introduced an Impossible Slider to its nearly 400 locations nationwide, and this year, Red Robin debuted an Impossible Cheeseburger at its 570 locations.
A regular burger at Quarry House in Silver Spring. Jackie Greenbaum, one of the Quarry House owners, forwarded an email that her general manager had sent to Impossible Foods on April 15, complaining about the lack of supply and asking if the tavern can purchase Impossible Burgers directly from the company. One day later, a representative responded.
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