In this blog, our CEO Meredith Marin answers two essential questions your company should be asking in 2021 and beyond: 1) Why should my company want to attract and serve vegan guests? 2) Why is now the right time to get started on this venture? Check out the top 3 reasons why you should be serving vegan guests today!

Shriya Swaminathan, Certified Vegan Hospitality Consultant, shares the process she took to land her first consulting client and launch a brand new vegan menu immediately after graduating from our Vegan Hospitality Consultant Training Program.

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.