{"id":2206,"date":"2011-08-04T12:16:38","date_gmt":"2011-08-04T19:16:38","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=2206"},"modified":"2011-08-09T13:55:24","modified_gmt":"2011-08-09T20:55:24","slug":"restaurateur-interview-series-t-k-at-veggie-grill","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/restaurateur-interview-series-t-k-at-veggie-grill\/","title":{"rendered":"Restaurateur Interview Series: T.K. at Veggie Grill"},"content":{"rendered":"
<\/div>

\"\"<\/a><\/p>\n

Restaurant:<\/strong> The Veggie Grill
\n<\/a>Many locations across Southern California<\/p>\n

Owner:<\/strong> T.K. Pillan, Co-Founder<\/p>\n

\"\"Is this your first restaurant?
\n<\/strong>Yes, Veggie Grill was my first restaurant, but we\u2019ve now opened\u00a0seven.<\/p>\n

If no, what made you decide to open a vegetarian\/vegan restaurant?
\n<\/strong>I\u2019ll answer this anyways.\u00a0We started The Veggie Grill because we had a personal passion for (1) the need for delicious,\u00a0wholesome, convenient food and (2) the opportunity to show people how delicious plant-\u00a0based food can be.<\/p>\n

What has been your greatest professional success and your biggest setback?
\n<\/strong>Having started\u00a0an e-commerce development firm in the mid-90\u2019s, I experienced a lot of business success\u00a0during the Internet boom and a big setback during the subsequent bust. Since starting The\u00a0Veggie Grill in 2006, we\u2019ve been very fortunate to have been embraced from our start.<\/p>\n

What\u2019s your favorite dish on the menu?
\n<\/strong>I cycle through our menu items, but the ones I come\u00a0back to most often include our Grillin\u2019 Chickin\u2019, Bayou Chickin\u2019 and Carne Asada sandwiches,\u00a0our VG-Cheeseburger and our All Hail Kale salad (featured below).<\/p>\n

\"\"<\/a><\/p>\n

What\u2019s the most popular appetizer on the menu?<\/strong> Our Sweetheart Fries<\/p>\n

Most popular entr\u00e9e?<\/strong> Santa Fe Crispy Chickin\u2019 sandwich<\/p>\n

Most popular dessert?<\/strong> Carrot Cake<\/p>\n

How often do you change your menu items? Do you have daily or weekly specials? How do\u00a0you choose those specials?
\n<\/strong>We are always working to improve upon our menu with new\u00a0items, but it takes a lot of testing and evaluation to come up with something we think is\u00a0worthy of changing our menu. We probably update our menu about once a year.<\/p>\n

Do you have gluten-free, soy-free, and sugar-free options on your menu?
\n<\/strong>We have gluten-free and soy-free menus that are available on our website<\/a>.<\/p>\n

Do you use eco-friendly packaging? What else do you do to reduce your environmental\u00a0impact?
\n<\/strong>Yes, all our packaging is made with recycled and\/or recyclable materials.<\/p>\n

We also:
\n\u2022 Use reconstituted bamboo for our floors and Kiri for our counters (both are extremely\u00a0fast-growing and highly sustainable timbers)
\n\u2022 Use 100% reusable, zero waste mini-tanks to serve our wine
\n\u2022 Limit the use of paper & plastic for in-restaurant guests
\n\u2022 Recycle whenever possible<\/p>\n

\"\"If you could eat at any vegan restaurant in the world where would it be?
\n<\/strong>Is this a trick\u00a0question? Veggie Grill of course.<\/p>\n

Do you have any advice for those wanting to start a vegetarian\/vegan restaurant?
\n<\/strong>Be very\u00a0careful. I was blessed to find great partners, and between us we were able\u00a0to bring the capital and combined skill sets needed to be successful. The odds for success in\u00a0the restaurant business are low for a reason \u2013 there are a lot of components that need to be\u00a0thought through and managed well, starting with food and service, but also very important\u00a0are location selection, restaurant design and financial management.<\/p>\n

Thank you T.K. for taking the time to share with us about the Veggie Grill, which happens to be one of my personal favorites in Los Angeles. Hope you enjoyed learning more about the restaurant chain that is taking the world by storm!\u00a0If you are a restaurant that would like to be featured in the HappyCow Restaurateur Interview Series please send us an email!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Restaurant: The Veggie Grill Many locations across Southern California Owner: T.K. Pillan, Co-Founder Is this your first restaurant? Yes, Veggie Grill was my first restaurant, but we\u2019ve now opened\u00a0seven. If no, what made you decide to open a vegetarian\/vegan restaurant? I\u2019ll answer this anyways.\u00a0We started The Veggie Grill because we had a personal passion for (1) the need for delicious,\u00a0wholesome, convenient food and (2) the opportunity to show people how delicious plant-\u00a0based food can be. What has been your greatest professional success and your biggest setback? Having started\u00a0an e-commerce development firm in the mid-90\u2019s, I experienced a lot of business success\u00a0during the Internet boom and a big setback during the subsequent bust. Since starting The\u00a0Veggie Grill in 2006, we\u2019ve been very fortunate to have been embraced from our start. What\u2019s your favorite dish on the menu? I cycle through our menu items, but the ones I come\u00a0back to most often include our Grillin\u2019 Chickin\u2019, Bayou Chickin\u2019 and Carne Asada sandwiches,\u00a0our VG-Cheeseburger and our All Hail Kale salad (featured below). What\u2019s the most popular appetizer on the menu? Our Sweetheart Fries Most popular entr\u00e9e? Santa Fe Crispy Chickin\u2019 sandwich Most popular dessert? Carrot Cake How often do you change your menu […]<\/p>\n","protected":false},"author":10934,"featured_media":2270,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,433,486],"tags":[450,488,445,16,449],"class_list":["post-2206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-site-related","category-restaurants","category-restaurateur-interview-series","tag-grill","tag-interview","tag-restaurants-2","tag-veganism","tag-veggie"],"yoast_head":"\nRestaurateur Interview Series: T.K. at Veggie Grill - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/restaurateur-interview-series-t-k-at-veggie-grill\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restaurateur Interview Series: T.K. at Veggie Grill - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Restaurant: The Veggie Grill Many locations across Southern California Owner: T.K. Pillan, Co-Founder Is this your first restaurant? Yes, Veggie Grill was my first restaurant, but we\u2019ve now opened\u00a0seven. If no, what made you decide to open a vegetarian\/vegan restaurant? I\u2019ll answer this anyways.\u00a0We started The Veggie Grill because we had a personal passion for (1) the need for delicious,\u00a0wholesome, convenient food and (2) the opportunity to show people how delicious plant-\u00a0based food can be. What has been your greatest professional success and your biggest setback? Having started\u00a0an e-commerce development firm in the mid-90\u2019s, I experienced a lot of business success\u00a0during the Internet boom and a big setback during the subsequent bust. Since starting The\u00a0Veggie Grill in 2006, we\u2019ve been very fortunate to have been embraced from our start. What\u2019s your favorite dish on the menu? 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