Global Franchise 10.3

Investors are backing everyday brands that earn repeat visits through relevance, not rhetoric. PLANT SHACK is built for customers’ real-life needs, not niche appeal. But where PLANT SHACK stands out is howwell the concept travels, being a brand that can be operated with discipline, marketed with clarity, and localized without losing its core PLANT SHACK started with a simple frustration. Sarah Coombs and Lee Brogden wanted plant-based food that felt normal, not like a statement or a special occasion. After a short trip to Altea, Spain, they made the decision to act, opening their first location in 2019 and building the brand around what keeps people coming back: specialty coffee, juices, and food that leaves customers feeling better, not heavier. Sarah’s route into the business was personal. She trained as a juice therapy practitioner and plant-based nutritionist after experiencing firsthand how changes in diet affected her own health. That lived experience shapes how PLANT SHACK speaks to customers. The founders describe their aim as creating “a place where everyone is welcome, regardless of regular diet or ethics,” built around “good natural plant food & juice” that makes plant-based eating accessible rather than intimidating. That positioning matters in franchising because it widens demand. PLANT SHACK is not selling to a narrow audience. It serves commuters, office workers, gym- goers, travelers, and parents looking for better daily options without sacrificing speed or taste. As the wider market shifts toward less processed, whole-food choices, the brand’s menu direction aligns naturally with changing consumer habits. The model blends coffee-led frequency with multiple dayparts. It works for eat-in and takeaway, with delivery as an add-on, and avoids many of the licensing and build constraints that slow expansion because it does not rely on a traditional kitchen. That flexibility opens up a broader range of real estate opportunities, from high- street and neighborhood locations to transport-led footfall sites. Sarah is open about what it takes to scale a founder-led brand into a franchise system. Trusting partners with the brand is a significant step, and it only works when standards, support, and clarity are in place. PLANT SHACK’s support story goes beyond training manuals. Community is built into the model. Local connection is encouraged through movement-led meetups and simple rituals that turn customers into regulars. The founders say that wherever there is a PLANT SHACK, there is an open-water swim club, run club, or another active community group nearby. The sustainability piece is practical rather than performative, with compostable plant-based packaging, juice pulp repurposed to feed rescued animals and surplus food donated to local homeless charities. If you are building a portfolio for the next decade, one question matters. Does your concept earn repeat visits because it fits real life, or because it is something people talk about but rarely buy? Established: 2019 Current locations and areas targeted for expansion: Europe (Spain, Malta), UK, Middle East PLANT SHACK PLANT SHACK is a franchise built around normality, not novelty. In a category often defined by extremes, the brand has positioned itself firmly in the middle of everyday life, offering plant-based food that fits naturally into daily routines. Founded by operators who focused first on what people actually return for, PLANT SHACK is now shaping a franchise model designed for partners who understand that longevity comes from frequency, not fanfare. Built around repeat behavior rather than trend cycles, the model is designed to scale across markets where demand for accessible, everyday plant-based food continues to grow. B E S T E M E R G I N G F R A N C H I S E PLANTSHACK 31 GLOBAL-FRANCHISE.COM Globa l Franchi se Awards 2026 Fina l i sts