Adding Plant Based Impossible Burger To Menu 'Increases Sales By Up To 30%'

Adding Plant Based Impossible Burger To Menu ‘Increases Sales By Up To 30%’


(updated 1st October 2020)

1 Minutes Read

The Impossible Burger is available in 400 restaurants in the States (Photo: Impossible Foods) - Media Credit:

High-tech plant-based brand Impossible Foods has revealed that restaurants that have added its famous patty to their menus saw a huge increased in gross sales over the year.

According to restaurant data, adding the Impossible Burger to the menu increased guest headcount by up to 13 percent, compared to restaurants in the same chain that do not have the burger. 

In addition, adding the burger to a restaurant’s menu increased gross sales by up to 30 per cent year-over-year compared to restaurants in the same chain that do not have the burger, and increased repeat customer visits by up to 30 percent.


Now the company has teamed up with America’s largest food redistributor – meaning its famous patty can be distributed to restaurants in all 50 states.

The partnership with DOT, which has nine regional warehouses, means Impossible Foods now has a national sales network – allowing more restauranteurs to put the burger on their menus.

The Impossible Burger is currently available in nearly 400 restaurants. 

Impossible Burger – a taste test


Impossible Foods’ SVP of Sales, Stephanie Lind, said: “The Impossible Burger is that rare menu item that excites customers and generates lines around the block – a real differentiator in America’s highly competitive restaurant sector.

“We want to make it as easy as possible for restaurants to get the Impossible Burger, and that means working with the most trusted, reputable distributors in the food industry.”

The brand recently launched a campaign encouraging consumers to ask local restaurants to start serving the plant-based burger. Around 8,000 people took part.

According to Impossible Foods: “DOT’s comprehensive, nationwide network will make it easier for restaurants – from high-volume establishments and regional chains to mom-and-pop diners – to order and serve the Impossible Burger in response to local demand.”

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