Cape Town based consultant Anthea Jackson shares a profile of a successful farm to table restaurant, with tips for restauranteurs around passion, food quality, and service.

Tokyo-based Vegan Hospitality Consultant Alina Teodorescu discusses the vegan hospitality scene in Japan, offering 5 success tips for restaurants looking to tap into the growing vegan market.

Vegan Hospitality expert Hayley Cooper shares her top tips for hotels looking to get started with vegan friendly food service. Consider this your 10-step guide on how to start a vegan friendly kitchen & beyond.

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.