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Whole vegetables take centerstage at newly reimagined Beatnic

The New York-based fast-casual lunch spot formerly known as By Chloe is adding craveable items to the menu and focusing on a digital loyalty program

Joanna Fantozzi, Senior Editor

February 18, 2022

Over the past half-year since the fast-casual vegan chain formerly known as By Chloe announced its new name — Beatnic – the New York City-based lunch spot has been honing its brand identity with a new slogan (“100% vegan, 100% delicious), an updated look (with a 60s-inspired logo and groovy packaging aesthetic) and an evolving loyalty program.

Beatnic president Catey Mark Meyers is especially proud of the new comfort food-driven menu items on the updated menu like the Buffalo cauliflower tots, which were a Super Bowl special that became a menu mainstay after they were super popular, or the loaded shroom nachos made with crumbly fable meaty mushrooms resembling the heartiness of ground beef on nachos.

“One thing we’re focusing on right now is rather than bringing in a lot of fake meat products, we’re taking vegetables and letting them shine,” Mark Meyers said. “The broad availability of meat substitutes is helping bring awareness and broader acceptance of the vegan movement but we like to let whole ingredients shine.”

Mark Meyers and her team have been promoting the newly reimagined Beatnic brand at New York Fashion Week in February, where they were able to cater some events and grow brand awareness with models and celebrities.

About the Author

Joanna Fantozzi

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine.

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events.

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

See more from Joanna Fantozzi

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