Today we’d like to introduce you to Grant Plummer.
Hi Grant, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Veg’n Out started as an idea when I was working an office job. I knew I didn’t want to work behind a desk, or for anyone else and needed to make a change. I quit my job, drove for ride share companies to pay bills and worked on Veg’n Out over time. I started an Instagram about six months before ever serving the first burger to the public. I would create burgers of the week and post every week to engage people and get them excited about the launch of Veg’n Out. Our first pop-up at Mission Square Market (San Diego’s all vegan market) was a huge success with a line out the door and 60+ minute wait time. From there, we got a pop-up tent and started working the farmers markets and breweries. North Park was our first farmers market which was so well received that the managers of the Hillcrest Farmers Market approached us and asked if we would like to be a part of their market, to which we gladly accepted. We were a regular food vendor at Saint Archer Brewery on Miramar for the better part of a year and then moved to Modern Times brewery in Point Loma where we popped up every Friday up until the pandemic hit. We were an anchor vendor in the popular First Friday Night Market, an all vegan night market hosting more than 20 food vendors and merchants. The event which was held in North Park and had since moved to Grossmont Center in La Mesa. The marketing director of Grossmont Center had asked us in 2019 if we were interested in opening a shop in their food court at the mall.
At the time, we were not ready to make the move to a brick and mortar. Fast forward to march 2020, the pandemic hit, farmers markets and the rest of the city came to a screeching halt. Leaving many of our friends and fellow vendors unsure of their future.. While many had to close their doors for good, we found. way to stay afloat with the low overhead of running a pop=up restaurant. in June, we were approached by our friends at Split Bakehouse who offered to have us take over a space in the food court that was formerly Oleri Culture (think all Vegan Chipotle). With much thought, we accepted the space, did some minor work to make it our own with some paint and branding, and opened our first brick and mortar location in August 2020. Seven months later and we are thriving with two fellow all vegan restaurants (El Veganito & Mariscos No Mar) in the food court with us, as well as Split Bakehouse, an all vegan bakery just outside the food court doors. We are currently in negotiations on a lease for a space in North Park. If all goes well, we should be open in North Park by August 2021.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It has most definitely not been a smooth road. Coming from having zero background in the restaurant industry and being an introvert, I had to overcome many obstacles to become successful.. It took several months of calling farmers market managers on a weekly basis before we got into our first market. I was still driving part time for ride share companies during the first year of business to supplement income and keep Veg’n Out moving forward.. In 2019, it seemed like every Thursday for three months, it rained during the exact hours of the farmer’s market. Setting up an entire kitchen under a tent, in the rain, only to do a couple hundred dollars in sales hardly seemed worth getting out of bed for. But as the saying goes, consistency is key.. Customers want to know they can trust that you will show up, every time, no matter what. The pandemic also proved to be another huge obstacle,. When you are grinding in the farmers market/brewery scene as a popup four to five days a week and it all comes to a halt, you’re left wondering what the next move is. Luckily, we were able to adapt and find ways to stay relevant with customers and keep the business moving forward.
Appreciate you sharing that. What should we know about Veg’n Out, LLC.?
Veg’n Out is a Plant Based Burger Restaurant, owned and operated by Chef Grant Plummer. We specialize in chef crafted burgers, using local, quality ingredients. We source our produce from local farmers (JR Organics, Valdivia Farms, Lindfors Farms). We have collaborations on our menu from San Diego Tempeh Co. for our Black Bean & Mung Bean Tempeh patties, vegan parmesan cheese and artisan pickles from Chef Tony Howe at Scratch House San Diego and our buns are made at our neighboring vegan bakery, Split Bakehouse. We are well known for our Burger Specials, and our Secret Menu Items. From Truffle infused burgers, to Buffalo Chicken and Pork Belly fries, we have flavors that everyone can enjoy. We are most proud that our brand is able to constantly support others in the community, as well as being able to donate monthly to local animal sanctuaries. We are more than just a restaurant, we are a part of our community, a community that we love and want to grow with.
What do you like best about our city? What do you like least?
We love the 335 days of 70 and sunny! being able to travel to most anywhere in the city in a short period of time is a big plus. we have the small town feel, in a relatively big city. we would like to see more done to help the homeless population. Something we would like to get more involved with when we make the move to our North Park location. Giving back to the city that we were raised in for the last 32 years is a top priority.
Contact Info:
- Email: info@eatvegnout.com
- Website: eatvegnout.com
- Instagram: instagram.com/vegnoutsd
- Facebook: Facebook.com/vegnoutsd
Image Credits
Ashley Sprankles
