Del Taco’s Beyond Meat tacos have sold well.
The Lake Forest, Calif.-based Mexican chain Wednesday said that it has sold nearly 2 million Beyond Tacos and Beyond Avocado Tacos since the products were introduced chainwide in April—making it one of the most successful product introductions in the chain’s history.
“The enthusiasm shown by our fans during the first weeks of our Beyond Meat offerings was undeniable,” said John Cappasola, CEO of the 580-unit chain, in a statement.
Perhaps not surprisingly, the company is increasing its Beyond Meat offerings, adding the product to a pair of burritos in a bid to expand its plant-based menu.
The company is introducing the Beyond 8 Layer Burrito, which features crumbled Beyond Meat, beans, guacamole, tomatoes, lettuce, cheddar cheese, red sauce and sour cream.
It is also introducing an Epic Beyond Cali Burrito which features Beyond Meat, fries, sour cream, guacamole and pico de gallo. The company is offering free Beyond 8 Layer Burritos through the its mobile app with the code BEYOND8.
Popularity of plant-based products has sent shares of Beyond Meat soaring since its initial public offering last month. Its stock valuation is up 560% over that time, and the IPO has been one of the most successful in recent history.
Demand by quick-service restaurant chains such as Del Taco is one of the reasons for the offering’s popularity.
So many quick-service chains are adding plant-based items that it has stressed the manufacturing capacity of rival Impossible Foods.
Larger food suppliers Tyson and Nestle, meanwhile, are planning their own plant-based offerings.
For Del Taco, however, the Beyond Meat products represent a chance to reinvigorate sales, which have slowed in recent quarters. The chain’s same-store sales had been strong between 2015 and early last year, when they began to slow.
That includes a 0.1% same-store sales decline that was the first negative number since the company was taken public in a reverse merger four years ago.
“We feel great about the launch of Beyond Tacos,” Cappasola said last month. “We are seeing some new faces as well as a lot of trial among our existing guests.”
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.