Lord Of The Fries founder welcomes fast food chain’s plant-based menu items
The founder of one of Australia’s original vegetarian fast food chains reckons the meat-free product trend is here to stay — and the booming market is only going to get bigger. And it’s why he’s set to introduce a new menu item with a Mexican twist.
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The founder of one Australia’s biggest fast-food chains believes plant-based diets are becoming the norm and not a trendy fad.
Lord Of The Fries chief executive Mark Koronczyk started his meat-free, vegan-friendly business as a food truck in 2004.
It has grown to 28 stores around Australia and New Zealand — including stores in South Yarra, Windsor, Chadstone and Hawthorn.
Mr Koronczyk said food chains had started to meet growing customer demand for ethical food options and plant-based alternatives.
“It’s not just for vegans, but for the growing number of vegetarians, flexitarians and the many meat-eaters who want to taste-test and compare for themselves,” he said.
“I think we’re heading into a time where eating a more flexitarian or plant-based diet will be more the norm than the alternative.”
Creations such as Hungry Jacks’ Rebel Whopper, McDonalds’ McVeggie and Hunky Dory’s ‘fishless fish’ have all been introduced in the past six months.
Mr Koronczyk said he felt he was one of the local pioneers of vegan takeaway food.
“Australians are looking for more ways that they can contribute to a better future for our planet, including being more conscious about the foods they choose to eat,” he said.
“This is a consciousness we’ve been growing not only in our customer base but among all Australians for some time.”
Along with its burger range, Lord Of The Fries has been selling meat-free hot dogs, chicken nuggets and halal snack packs in recent years.
It recently introduced a burger with macaroni cheese patties and vegan pizza bites, and plant-based tacos will be added to the menu later this year.
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Mr Koronczyk said he expected to see the meat-free movement grow further in the next two years and a product’s quality would determine if it was successful or not.
“We’re seeing even more mock meat options and expect this to continue to rise over the next two years,” he said.
“It’s going to be all about innovation and perfecting the imitation, taste and texture of the meat options currently out there.”
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