Vegan Hospitality Consultant Ani Stavrou shares her experience with Ben & Esther’s, a New York Style Deli in Portland, Oregon, USA that has recently switched to a fully Vegetarian menu, with the aim to make the entire establishment completely vegan. If you are a hospitality professional ready to help your restaurant make the switch, check out this article for the 3 top lessons learned from Ben & Esther’s, and tips for successfully transitioning your menu toward plant forward food service.

Curious to learn what it’s like to open a plant based café in a small South African town? In this blog article, Vegan Hospitality Consultant Hayley Cooper interviews the owner of the newly opened LaMoo café about her mission-driven business.

Learn 3 top vegan hospitality industry best practices from a vegan-friendly ice cream parlour in France. Written by Sophie Downie of Vegan Friendly Bordeaux (Trained and Certified by Vegan Hospitality).

An industry case study detailing the impact of a recently launched vegan breakfast menu at a 5 star lodge in South Africa. Written by Hayley Cooper, CEO of Wild Dreams Hospitality (Trained and Certified by Vegan Hospitality).

In this article we share a powerful case study from a Chicago bar that recently introduced a vegan bar menu with great success. We include 3 pro tips to get your business on track to serving vegan customers with ease.

A new vegan restaurant in Chicago opened its doors during the COVID-19 outbreak and no one was sure what to expect. What happened? They went through 500 delivery orders in one weekend! Hear from the owner about what he has learned and find inspiration and motivation to take your restaurant to the next level to boost your sales during the pandemic.