By some accounts, the QSR is headed towards a future where more of its menu is derived from plant-based alternatives to meat and dairy. Canada-based chain Copper Branch is one such chain leading that shift.
The company’s franchise locations span Canada and are now making their way into the U.S. and other parts of the world. But bringing more plant-based food to QSRs is only part of the Copper Branch mission. Earlier this year, company CEO Trish Paterson talked about the company’s “triangular focus” when it comes to sustainability. The goal is to strike a balance between human health, animal welfare, and planetary health when it comes to food, packaging, operations, and everything else it takes to run a restaurant.
Trish will join The Spoon at our upcoming Restaurant Tech Summit on August 17, where she and other panelists will discuss the current state of the restaurant industry and where it’s headed. As a teaser, we recently got some high-level thoughts from her around the future of the data-driven restaurant. Full Q&A is below. And if you haven’t already, grab a ticket to the virtual show here.
This Q&A has been lightly edited for clarity.
The Spoon: What problem does Copper Branch solve for restaurants/the restaurant industry?
Copper Branch: Our restaurant brand provides a 100% plant-based option to our guests in a fast casual format including takeout and delivery. We are also an incubator for new food innovators to launch their products in food service.
What is the biggest change in terms of the restaurant industry’s approach towards technology as a result of the pandemic?
Much more emphasis on third-party delivery apps and proprietary mobile app for geolocation and customer loyalty, and revamping of loyalty programs.
Can tech play a role in moving more people over to plant-based foods and a plant-based diet? If so, how?
By tracking and rewarding sustainability as part of loyalty program. Copper Branch is considering creating a leaderboard across the chain that will reward customers using algorithms to track sustainable metrics.
What is the biggest challenge for restaurants right now when it comes to digitization?
Cost and maintenance of systems and technology.
What are you most excited about when it comes to the impact of restaurant technology?
Better data and rewarding guests for eco-friendly initiatives.
What do you think the restaurant industry will look like in five years?
There will be a surge in closings once the subsidies end — restauranteurs are focused on considering drive through and mobile pick up spaces for guests. There will be a stronger focus on touch-free technology (menus etc.). Due to labour shortages, there will be more focus on technology (robotics) for back of house and front of house, including self-serve kiosks, order from QR code at the table, etc.
