As more and more people opt-out of meat, dairy, fish and eggs— for whichever reason— the result is an overall positive impact on people, place 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 plantbased cuisine goes mainstream.
Plantbased F&B Program
Guests are eager to enjoy all the benefits of staying at a hotel–– lobby happy hours, room-service or girls brunch. Yet, most menus haven’t been updated to meet this fast growing demand of plantbased food. Hungry customers are left to seek restaurants off-site, missing out on special experiences. This also diverts F&B revenue.
In response to this need, we’re launching a collaborative program that includes a pop-up menu trial, experiential community events, educational training and marketing strategies. We do the hard work so that hotels can easily integrate popular items in their menus for all to enjoy while bringing new people through their 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.