Catch up on the insights you missed! Watch the full recording of our 3rd Global Vegan Hospitality & Tourism Conference, where industry experts revealed the latest trends transforming hospitality. From vegan friendly menu engineering and wellness-focused guest experiences to pioneering sustainable travel, this year’s sessions are packed with data-driven strategies to elevate your approach. Don’t miss this chance to gain practical knowledge and get inspired to lead in the future of plant-forward hospitality—watch now!

Ever wonder why vegan customers ask so many questions? For many, it’s not just about preference but about avoiding the all-too-common horror stories that happen when hospitality misses the mark. From mislabeled menus to dangerous mix-ups, vegan diners face unique challenges that can be as frustrating as they are frightening. In this article, we share some of the most shocking stories from vegan customers—and how restaurants and hotels can prevent these “nightmares” from happening in the future. Get ready to be horrified… and inspired to make a change!

Discover how Nikki’s Not Dog Stand in Sag Harbor, New York is redefining classic American comfort food with a plant-based twist! Founder Nikki Glick shares her journey of creating a welcoming space where everyone can enjoy classic favorites. Learn how this unique business is breaking down barriers, blending innovation with tradition, and proving that vegan food truly is for everyone. Click to read how Nikki’s story can inspire other restaurants to embrace the plant-based movement!

Is your hotel’s plant-based breakfast leaving guests unimpressed and your rooms unbooked? With the rise of sustainable dining, offering creative, delicious plant-based options is no longer optional—it’s a must for staying competitive. Vegan Hospitality Consultant Anna Karle shares tips on how to transform your breakfast into a guest magnet and boost your bottom line!

Struggling to attract more diners or keep costs under control? Vegan hospitality consultant Renee Molenda shares practical tips to help restaurants overcome common challenges. From streamlining your menu to effective financial management and clear labeling, Renee’s advice is tailored to help your business thrive, whether you're vegan-friendly or just getting started.

Discover the growing trend of plant-based diets in India, embraced by a diverse consumer base including vegans, flexitarians, and health enthusiasts. Despite challenges like high taxes and media bias, India is poised to become a global hub for plant protein production, offering significant opportunities for farmers and businesses alike. Certified Vegan Hospitality Consultant Khushi Goyal shares tips for hospitality businesses in India to attract a broader audience by incorporating vegan options and effectively marketing their benefits.

Discover how Hacienda de los Morales in Mexico City has revolutionized its menu with a new 100% plant-based culinary experience. Following a spark of interest at a recent restaurant association talk, the restaurant now offers a diverse, four-course vegan menu, developed with guidance and training from Vegan Hospitality Consultants at EligeVeg. From mouth-watering starters to decadent desserts, this initiative reflects a commitment to meeting modern dietary trends and promoting a sustainable, delicious future for all diners.