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!

Planning an event and looking to reduce your environmental impact? Take notes from Tortuga Music Festival, which has set the bar high with their environmental initiatives. This blog highlights their most recent festival which required all food vendors to offer plant-based options. Want to learn more from this impressive case study and get inspired to implement these strategies at your event? Click to discover actionable tips to lower your food-related emissions through plant-based options!

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!