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New vegan ‘chicken’ quick-food stuff thought opens in Katy right now

The speedy-rising San Antonio-based Undertaking Pollo, specializing in vegan rooster, is opening its initial Houston region site at 514 Mason in Katy. Image: Undertaking Pollo

Preferences like hen? That’s just one particular of the aims of Challenge Pollo, a new vegan “hen” cafe strategy opening right now at 514 Mason in Katy.

The San Antonio-based mostly company established in 2020 by entrepreneur Lucas Bradbury has major growth options centered on a menu of plant-based mostly “chickenless chicken” built from soy. The Katy site is Venture Pollo’s eighth Texas cafe and the vegan owner ideas to open 14 by the conclusion of the yr. Bradbury has set a target of opening 100 places to eat by 2024.

The menu’s signature items are house-breaded “chickn” sandwiches presented with different sauces and spices Buffalo chickn nuggets, and crispy chickn wraps. There are also burgers created with Difficult Meat, fries (and loaded fries topped with cashew queso), macaroni and cheese and fried pickles.

Task Pollo also positions by itself to be a quick-foods brand name with a conscience by adopting sustainable techniques (all the things from the bags to the containers and cups is compostable) presenting worker salaries previously mentioned the minimum wage and overall health insurance policies and donating two supplemental sandwiches for every $5.50 crispy strip sandwich marketed through the People today Task for those in will need. 

Bradbury has said that the quick-foodstuff sector needs a disrupter like Job Pollo. “The future is in sustainability, and there is totally no way that the quick-food stuff product can keep on presenting animal protein as the core source of its menu,” he mentioned. “The potential of use in quickly-food is plant-centered. Period.” 

Greg Morago writes about meals for the Houston Chronicle. Abide by him on Facebook or Twitter. Ship him news guidelines at [email protected] Listen to him on our BBQ Point out of Intellect podcast to study about Houston and Texas barbecue tradition.

  • Greg Morago

    Greg Morago was a attributes editor and reporter for The Hartford Courant for 25 a long time right before joining the Houston Chronicle as meals editor in 2009. He writes about foodstuff, eating places, spirits, vacation, vogue and splendor. He is a native Arizonan and member of the Pima tribe of the Gila River Indian Community.