DiscoverHospitality Daily PodcastPower Up Your Profits with Plant-Based Menu Options - Meredith Marin, Vegan Hospitality
Power Up Your Profits with Plant-Based Menu Options - Meredith Marin, Vegan Hospitality

Power Up Your Profits with Plant-Based Menu Options - Meredith Marin, Vegan Hospitality

Update: 2024-07-20
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In this episode, Meredith Marin, CEO of Vegan Hospitality, shares insights on how to cater to vegan guests and the importance of plant-based options in the hospitality industry.

  • Why catering to vegan guests matters (01:16 ) - Understanding the importance of inclusivity and the "veto vote" phenomenon.
  • Common reasons people adopt a plant-based diet (08:22 ) - Health benefits, sustainability concerns, and animal welfare considerations.
  • Developing a vegan guest strategy (12:14 ) - Mapping the guest journey and ensuring a consistent experience for vegan guests.
  • Menu engineering and labeling (17:28 ) - The importance of accurate labels, color psychology, and effective menu descriptions.
  • The benefits of separate vegan menus (20:38 ) - Minimizing service mistakes and enhancing the guest experience.
  • Certification and industry standards (23:40 ) - Vegan Hospitality's Global Hospitality & Tourism Certification and its impact on the industry.

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If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve!

Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

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Power Up Your Profits with Plant-Based Menu Options - Meredith Marin, Vegan Hospitality

Power Up Your Profits with Plant-Based Menu Options - Meredith Marin, Vegan Hospitality

Josiah Mackenzie