Who it's for
Hotels and restaurants, the same argument.
You don't need to run a hotel chain to feel the impact. Whether you have twenty rooms or twenty tables, the same guest looking for plant-based options decides where to book, and where not to.
01
Accommodation and dining
For hotels
- A well-crafted plant-based offering justifies the price of half and full board, and stops you losing the room too when a potential guest can't find quality options.
- More outside traffic: guests who aren't staying at the hotel choose your restaurants when the plant-based options are appealing and match the quality of the rest of the menu.
- Food is a hotel's single biggest source of carbon footprint, and the only sustainability lever that doesn't require investment in infrastructure.
- International guests from source markets with greater environmental awareness particularly value this offering when booking.
02
Front of house and kitchen
For restaurants
- The veto vote calls the shots in your dining room too: 41% of diners are already actively cutting back on meat, and in a group, it only takes one to decide the venue.
- It's a reputation issue: if your menu is outstanding but the plant-based options fall short, your image suffers.
- Better margin per dish: plant-based ingredients cost less and are less volatile than meat or fish, with no need to raise prices.
- Groups, celebrations, and corporate meals increasingly demand "something for everyone" before booking a table, and it has to be good.
- A well-executed plant-based menu lends itself to reviews, press, and recommendations, setting you apart from the direct competition in your area.