So I was ready to spend nearly $15 and get an Impossible Burger from Red Robin, had it in the cart and everything last week. Then I noticed their loyalty program, and saw that it included a free burger in your birth month (which actually is this month for me). So I signed up for that, but learned that it became effective the next day. I actually needed to wait 3 days for logistical reasons, but when I tried yesterday, the Impossible Burger was unavailable. You snooze you lose as they say.
Turns out, there is a shortage, partly thanks to Burger King:
https://www.washingtonpost.com/news/vor ... ad35e5f36c
At the Ted’s Bulletin chain, with five locations around the Washington region, the Impossible Burger is the fifth-most-popular sammich on the menu, said Nick Salis, vice president of operations. The chain sells about 250 a week, he said. But since its Burger King debut, “we’ve been seeing shortages,” Salis said. Ted’s buys a couple hundred pounds of the bulk mock meat each week, but lately the supplier has had to fill about half the company’s order with a similar product from Beyond Meat, Salis said.
“The demand for it is not as good,” Salis said about the Beyond Meat substitute. “People are typically okay with the Beyond Burger as long as you tell them ahead of time.”
Other restaurants report similar shortages. Big Buns Damn Good Burgers, with locations in Ballston and Shirlington, has experienced “supply interruptions for a little bit,” said Tom Racosky, co-founder and director of operations, but he added that Impossible Foods has been very responsive. At Quarry House Tavern, the popular dive bar in Silver Spring, operators have been without their supply for three weeks now, general manager Ellen Cox said.
“People are disappointed,” Cox said. “Rather than go for the vegan burger that we have now, they opt for the regular burger.”
These restaurant managers said the 2.0 version of the Impossible Burger has been a hit with diners, who don’t find other alternative-meat options as attractive. “The Impossible Burger feels, tastes and chews as close to a burger as I’ve seen,” said Salis of Ted’s Bulletin. That kind of customer demand has apparently surprised Impossible Foods, which has struggled to keep up with orders.
“We are straining to meet demand,” said David Lee, chief financial officer for Impossible Foods, in an interview with The Washington Post. “It’s a good problem to have, but it’s still a massive amount of growth at once.”