Vegan Hospitality was founded in 2019 in response to the industry need for support in successfully and profitably streamlining vegan friendly dining options and customer service to hospitality and tourism guests with dietary health requirements, sustainability and ethical concerns, and allergies.

The industry’s leading corporations have since made commitments toward plant forward menu options, yet the implementation required to streamline plant forward menu engineering and staff training protocols requires expertise that most executive chefs and hospitality managers historically have not had access to in their culinary schools or professional development opportunities.

This is where our global team steps in, to guide restaurants, hotels, and other food service businesses with the structure and market data needed to build vegan-friendly guest programming, so they can enjoy the benefits of expanding their customer base, improving staff satisfaction and employee retention, and implementing sustainable food service solutions.

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Who are our clients?

We train and certify businesses that are committed to serving vegan and plant forward customers with the same quality as traditional customers, because they know that they are one and the same. They realize that in a changing world, with sustainability, health and ethical food consumption as driving factors toward diet choice, traditional customers are returning to eat as vegan customers. The businesses we train and certify are leading the vegan market in their communities. Our programs are the highest standard in vegan-friendly hospitality, based on consumer psychology and real hospitality case studies, designed to bring you the most effective training tools in the industry.

Beyond consulting for hotels and restaurants, we also support nonprofits, as well as individuals who seek to have the most up to date professional development opportunities in this sector.

Is your restaurant seeing an increasing number of guests requesting vegan options?

If your back of house and front of house team has not yet adapted to these requests by creating a vegan friendly menu and training service staff to confidently communicate with vegan customers, this is likely due to:

• Lack of time: Your chef is quite busy! We understand that it takes a lot to manage a kitchen, and chefs do not always have the time, motivation, or passion to create thoughtful vegan friendly programming, which leaves vegan guests feeling like an afterthought and leaves your business with negative reviews.

• Lack of information: Hospitality management schools, as well as many culinary schools, have not yet adapted their curricula to match the latest research on how to engineer menus to successfully profit with plant based dishes, and how to train staff to respond confidently to these guests’ requests. Most food businesses that do not work with a vegan hospitality consultant will make several common mistakes when trying to implement vegan friendly programming, and when they are unsuccessful they determine that vegans are either “difficult” to serve or disinterested in their restaurant, and they remove the options from their menu. This is a disservice to the customers and to the business, and we know that there is a better way.

If you aren’t seeing many vegan requests at all, you may be wondering what you are missing out on. For clients who are not currently serving vegans, it is important to understand the Veto Vote.

What is the Veto Vote?

The Veto Vote describes what happens when a group of people makes a decision on where to dine. The vegan in the group has the “Veto Vote” because the group will choose to eat or vacation at a location where their vegan friend or family member can be comfortably served. With the incredible vegan options available these days, vegans will no longer settle for eating a side salad, baked potato, or standard veggie patty. The Veto Vote describes that the vegan chooses where the group eats. This causes businesses without creative vegan options to lose business.

Market Proof

One of our favorite client success stories in overcoming the Veto Vote is a restaurant that hired us because they were seeing 1 vegan request per week and wanted to confidently and creatively accommodate these guests. Within the first month of launching a small new vegan menu they began to see an increase to serving 5 vegan meals per week. Just a few months later, they found themselves serving 10 vegan meals per day and receiving requests from vegan guests to thank the chef in person.

A results-oriented program specifically designed for hospitality businesses.

Get trained as a vegan hospitality consultant to make an impact in your community and beyond.

Get awarded for meeting the global standards for vegan friendly guest services at your hotel, lodge, or travel accommodation.

Meredith Marin

Founder & CEO of Vegan Hospitality

Meredith Marin is a Hospitality Consultant and Industry Leader specializing in Vegan Hospitality and Tourism.  Her work began in the Caribbean, where she consulted for restaurants, hotels, food service businesses and chefs to boost their businesses by attracting and serving vegan guests. She has provided vegan service training for hospitality professionals from chefs and managers to front desk and concierge staff at popular resorts including Marriott, Hyatt, Holiday Inn, and more. She is known within the industry as a pioneer in bringing vegan consulting to the hospitality world. Meredith personally trains all Vegan Hospitality Consultants who work across the globe, and she oversees our Executive Team which currently spans three continents.

Click Here to read more about Meredith’s professional background and to meet our Executive Team.