Food-and-beverage tenants focused on sustainability and plant-based ingredients are likely to become the next big concepts of tomorrow. The editors of the trade publication Nation’s Restaurants News, announced the four winners of its annual Hot Concepts awards this week, singling out brands that could make a lasting impact on the American dining industry.

The 2022 winners exemplify the diversity of concepts and experiences entrepreneurs are tapping to attract customers. Half are plant-based. Most have a charitable or sustainable tie-in.

Project Pollo — This San Antonio, Texas-based vegan restaurant serves its own meatless version of chicken coated in proprietary breading and seasonings, along with salads, fries and oat-milk shakes. It plans to expand its 15 locations to 20 units by the end of the year, and add 12 new units per year going forward, with about half of them being franchised. It focuses on second generation sites. The company also keeps an eye on the community with a “pay what you can” program, which asks customers to pay what they feel the product or service is worth to them.

Sixty Vines — This six-unit, full-service restaurant concept owned by Dallas-based restaurant group FB Society offers 60 wines from kegs, allowing customers to taste wine for free and buy 2-ounce pours for as little as $4. “Transactional dining is dying on a full-service level,” CEO Jeff Carcera said. “Providing adventure and discovery every time you walk in our restaurant, that’s an experience and what guests are really looking for.” Kegs are recycled, and the concept touts its sustainability credentials by cutting down on use of bottles.

PLNT Burger (Planet Burger) —This concept serves chef-created, plant-based burgers and other foods in a quick-service environment. The first unit opened inside a Whole Foods store in 2020. The company currently has three freestanding units in New York City and Boston and 10 units inside Whole Foods stores.

HomeState — This five-unit, Los Angeles-based Texas-style taco chain was founded by Briana Valdez, a protégé of restaurateur Thomas Keller and P.F. Chang’s founder Paul Fleming. Its full-service, high-end concept elevates taco-centric meals to a more luxurious experience, appropriate for families and business meetings, rather than food for a night out with friends.