Impossible Foods Opens New Sales Channel Through DOT Foods
by Impossible Foods
Posted: 2017-12-29 15:45:16 EST

REDWOOD CITY, Calif. -- Impossible Foods launched a new sales channel with DOT Foods, America’s largest food redistributor.

The DOT partnership gives Impossible Foods a national sales network and allows more restaurateurs to order the award-winning Impossible Burger. Mt. Sterling, Ill.-based DOT has nine distribution centers serving all 50 states, with deliveries of the Impossible Burger starting January 2, 2018 nationwide.

Launched in 2016 in a handful of top restaurants in New York and California, the Impossible Burger is now available in nearly 400 restaurants from Hawaii to Maine. Demand heated up in December when Impossible Foods launched its #DemandImpossible campaign, with about 8,000 consumers asking local restaurants to start serving the plant-based burger.

“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,” said Impossible Foods’ SVP of Sales, Stephanie Lind. “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.”

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.

Impossible Burger: boosting restaurant revenue from coast to coast

The Impossible Burger is the only plant-based burger featured in all of America’s most beloved “better burger” concepts Bareburger, Umami Burger, Hopdoddy, The Counter, Fatburger, Gott’s and B Spot, owned by Chef Michael Symon. In many restaurants and chains, the Impossible Burger is outselling conventional burgers from cows.

According to restaurant data, adding the Impossible Burger to the menu has increased guest headcount by up to 13% compared to restaurants in the same chain that do not have the burger. In addition, adding the Impossible Burger to a restaurant’s menu has increased gross sales by up to 30% year-over-year compared to restaurants in the same chain that do not have the burger. The Impossible Burger has increased repeat customer visits by up to 30%.