Cory Gates, COO of Asheville Brewing Co., says his company started trying to add vegan cheese back in 1999, before there were any real options available locally. After doing a push to get the word out, people started clamoring for vegan items.
“We went from selling 3 pounds of vegan cheese a week to 45-50 pounds per store every week,” he says. “That’s like 70-80 pies alone, but we put also put it on cheese fries or on top of burgers. It ends up having a bigger reach than just the pizza aspect. It’s definitely grown.”
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