Customers are increasingly looking for clean options and aren’t willing to settle for mystery meat and greasy sides. A recent study also found that 40 percent of Americans choose plant-based meals when eating out. So as more people shift away from meat and dairy in favor of healthier, more sustainable options, fast, casual plant-based cuisine will increase in popularity. This is a shift that my guest, Craig Cochran has seen first hand. Craig is the co-owner of Terri, a 100 percent plant-based fast casual restaurant with 3 locations in NYC. He also recently launched a new restaurant, P.S. Kitchen that caters to a more high-end palate and donates all their profits to charity. In our conversation, Craig tells the story of how he worked his way from being employed at some of NYC’s first vegan restaurants to eventually starting his own. We get into the challenges he faced from perfecting the flavor profiles for his menus to tips on how to reduce employee turnover. For Craig, growing a successful business is about much more than endless expansions and profits, it’s about making plant-based food accessible to people at every price point. It’s not easy to have a successful restaurant in NYC, especially one that’s completely plant-based, so if you’re interested in learning more about how Craig’s made it happen, keep listening! Support the Podcast for as low as $5 per month: https://www.patreon.com/eftp  Show notes for this episode: https://eftp.co/craig-cochran   More about Eat For The Planet: https://eftp.co/ Newsletter signup: hhttps://eftp.co/newsletter Follow us on Facebook and Instagram Follow Nil Zacharias on Twitter