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

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.

You may also enjoy: 

• Meredith on Russell of Hotels (YouTube)
• Inspiring Change Through Hospitality - Jeff Stanford, Stanford Inn
• How We Use Nutrition & Wellness Programming To Serve Our Guests - Sid Garza-Hillman, Stanford Inn

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