• 797: Vegan Cuisine in Hospitality: Boosting Profitability and Sustainability

  • 2024/09/06
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797: Vegan Cuisine in Hospitality: Boosting Profitability and Sustainability

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  • Ignore vegans at your peril!!! Today we discuss the vegan cuisine trend in the hospitality industry. Meredith Marin, CEO of Vegan Hospitality, shares insights on how hotels can boost profitability and enhance sustainability by offering plant-based menu options.

    Learn about the importance of menu engineering, overcoming guest hesitations, and creating a seamless dining experience for all guests.

    Key Points:

    • The rise of vegan cuisine as a profitable and sustainable trend in hospitality.
    • How Resorts World in Las Vegas set a precedent with its plant-based restaurant, Crossroads Kitchen.
    • The connection between sustainability and plant-based food, focusing on lower carbon emissions.
    • Strategies for integrating vegan options into existing menus without compromising on taste or guest experience.
    • The importance of training staff to understand and effectively communicate vegan options.
    • How offering plant-based dishes can attract a wider audience, including traditional meat eaters.
    • Overcoming the "veto vote" where one vegan guest influences the choice of dining venue for an entire group.
    • The role of strategic planning in successfully implementing plant-based menus in hotels.
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Ignore vegans at your peril!!! Today we discuss the vegan cuisine trend in the hospitality industry. Meredith Marin, CEO of Vegan Hospitality, shares insights on how hotels can boost profitability and enhance sustainability by offering plant-based menu options.

Learn about the importance of menu engineering, overcoming guest hesitations, and creating a seamless dining experience for all guests.

Key Points:

  • The rise of vegan cuisine as a profitable and sustainable trend in hospitality.
  • How Resorts World in Las Vegas set a precedent with its plant-based restaurant, Crossroads Kitchen.
  • The connection between sustainability and plant-based food, focusing on lower carbon emissions.
  • Strategies for integrating vegan options into existing menus without compromising on taste or guest experience.
  • The importance of training staff to understand and effectively communicate vegan options.
  • How offering plant-based dishes can attract a wider audience, including traditional meat eaters.
  • Overcoming the "veto vote" where one vegan guest influences the choice of dining venue for an entire group.
  • The role of strategic planning in successfully implementing plant-based menus in hotels.
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