Plant‑Based Culinary Consultancy
The plant-based experience,
your competitive advantage.
We help hotels and restaurants upgrade their plant-based options to boost sales, cut costs, and drive sustainability.
Your veggie customers
Vegan, vegetarian, flexitarian: not the same thing.
Three very different profiles, one and the same offering.
Vegan
Consumes no animal-derived products at all, in food or in anything else they buy.
Vegetarian
Doesn't eat meat or fish, but may still consume other animal products, such as eggs or dairy.
Flexitarian
Mostly eats a plant-based diet, but occasionally includes meat, fish or other animal products.
The veto vote
The person whose opinion carries the most weight when deciding which hotel to stay at or which restaurant to book. If a restaurant doesn't have appealing, quality options, the whole group will go somewhere else.
Restaurants: some simple math
The veto vote in hotels
For a long holiday, a veggie guest and their companions rarely choose a hotel. Without plant-based options good enough to justify the price, they'd rather book an apartment where they can cook for themselves. If the hotel offers an appealing plant-based selection, it breaks down that reluctance and turns a guest it wouldn't otherwise have had into one on half board or even all-inclusive.
An elevated plant-based offering, across every dining space in the hotel, is a strategic lever for improving RevPAR and TrevPAR.
The figures below are based on a real case: a 4-star hotel in southern Tenerife; 2 veggie guests (the veto vote) each travelling with three adult family members (8 guests in total), booking 4 rooms for a week (6 nights).
Hotels: from zero to half board
Hotels: from zero to all-inclusive
Guests who wouldn't have considered booking the hotel if not for the optimised plant-based options.
Benefits
6 reasons to start now.
Less footprint, more margin: lower production costs, water footprint, and carbon footprint.
More room bookings: a well-crafted, appealing offering justifies the price of half or full board.
More outside traffic in your restaurants, from guests who aren't staying at the property.
Competitive differentiation: an innovative positioning aligned with the 2030 agendas.
A stronger brand: an image aligned with wellbeing, health, and a real commitment to sustainability.
Greater inclusion: guests with intolerances, vegans, and those sensitive to environmental impact.
The context
The tourism industry has a key role in the future of the planet.
“Food is the climate solution hiding in plain sight for the hotel industry. While many chains focus on incremental gains in energy or waste, they're overlooking the single biggest opportunity: what they serve on the plate. Shifting protein sourcing delivers emissions reductions that dwarf most other operational changes, yet requires no capital investment in infrastructure.”
— Marian Milec, Program Manager · Scope Three ActionServicesIt's not what you're losing, it's what you're failing to gain.
— Juliana Kind Food, on the cost of not updating your menu