service
Menu Evaluation
Review your current menu, ingredients and guest journey, with clear, practical improvement points. Helps identify where guests hesitate, and where you can grow.
Recipe Development & Menu Creation
Plant-based dishes that fit your kitchen, your style and what your guests actually enjoy eating. Designed to perform well on the menu, not just on paper.
Product Sourcing & Supermarket Tour
Support with finding the right ingredients and suppliers, plus hands-on guidance if needed. Focused on availability and consistent quality.
Kitchen Training
Practical training for chefs and kitchen staff to build confidence with plant-based cooking. Builds confidence without disrupting daily operations.
Service Training
Helping your team understand the menu, answer guest questions with confidence, and serve plant-based options with ease, leading to smoother service, happier guests, and better reviews.
Menu Launch & Promotion Support
Guidance for launching your new menu, including positioning, communication and promotion. So your new menu actually gets noticed and ordered.
Start the conversation today
Veganism isn’t just sustainable, it’s smart business.
When you approach it intentionally, it affects much more than the food on the plate. It shapes how guests experience your restaurant, how confident your team feels, how smoothly your operation runs, and how future-proof your business really is.
Guests notice when plant-based is done well, and they also notice when it isn’t. It influences whether they choose you, come back, and recommend you.
I work with hospitality businesses that want to grow responsibly and profitably, without losing who they are or overcomplicating their kitchen. Practical menu development, clear strategy, and helping teams feel confident with plant-based, that’s where real change happens.
Ready to turn plant-based into your advantage?
FAQ
Not sure if this is the right step for your business?
Most of the businesses start with questions, doubts, or simply curiosity. That’s exactly what this section is for. Have a look, and if something is still unclear, you’re always welcome to reach out.
Still unsure? You’re always welcome to book a free consultation call and talk it through.
The free consultation call is a 30‑minute, informal conversation where we look at your current menu, your guests and how your business operates day to day. You can share what you’re struggling with, what you’d like to improve, or simply where you feel unsure.
I’ll ask a few questions to understand your situation and, if helpful, I’ll already share some initial ideas or quick wins. There is no obligation to continue afterwards, the goal is simply to explore whether my way of working fits your business and whether working together would be useful.
That’s often the perfect starting point. Many restaurants already offer one or two plant-based dishes, but they’re not always clearly presented, easy to order, or simple for the team to explain and prepare.
I help you build on what’s already there: improving recipes if needed, adjusting how dishes are described on the menu, checking ingredients and workflows, and making sure the options feel just as intentional and appealing as the rest of your menu.
My aim is to reduce complexity, not add to it. Hospitality teams are already busy, and any changes only work if they fit into existing routines.
That’s why I focus on practical solutions: small adjustments, clear instructions, and training that makes things easier rather than harder. When kitchen and service teams understand the menu better, it often leads to fewer questions, fewer mistakes and more confidence during service.
Yes, absolutely. Many businesses feel unsure about this, especially if guests are not directly asking for plant-based options.
Part of my work is helping you look at your guests more closely: who they are, what they already choose, and what small changes could improve their experience. This doesn’t mean completely changing your concept, it means identifying realistic opportunities that make sense for your location, your audience and your style of hospitality.
It’s also important to know that vegan guests often have what’s called a “veto vote”: they usually influence where a group goes to eat, because they are the ones with the fewest options.
And when guests don’t ask for vegan options, it doesn’t mean the need isn’t there. Many people simply avoid asking because they don’t want to be difficult or uncomfortable. Clear menu options remove that barrier before it comes up.
Yes. A large part of my work can be done remotely. I’m also in the Netherlands a few times a year, and when needed, I can collaborate with trusted local consultants from my professional network around the world to support on-site elements. This way, you still get real, practical support, while we keep everything clear, smooth, and easy to work with.