For many reasons, more people are opting out of meat, dairy, fish and eggs. The result is an overall positive impact on health, environment and animals.
Awareness begins at the plate
Consumers are driving the demand for more plantbased foods and companies are trying to keep up.
Sales are skyrocketing, investments are pouring in, and social pressures are helping to fuel the movement. Businesses who want to stay relevant will need to innovate.
Kanyini Collective works with hotels and restaurants to serve these emerging lifestyles as plant-based cuisine goes mainstream.
Hotel Plantbased F&B Program
Guests are eager to enjoy all the benefits of staying at a hotel: lobby happy hours, room-service and brunch. Yet, most menus do not meet the fast growing demand of plant-based food. Hungry customers are left to seek restaurants off-site, missing out on memorable experiences. This also causes a miss for F&B revenue.
In response to this need, we’re launching a collaborative program that includes a pop-up menu trial, experiential community event, educational training and marketing strategies. We do the hard work so that venues can easily integrate popular items on their menus for all to enjoy while bringing new people through doors.
Is your restaurant, hotel or brand-aligned company interested in collaboration?
To help scale this movement, we’ll be releasing an online course dedicated to bringing hoteliers the most effective strategies from our successes and challenges. Modules include education and data on market conditions, recommended menu templates, sales tips for trial periods, event production checklists, marketing messaging and strategies.