Vegan Hospitality Consulting
Helping to Rethink Plant-Based Dining: A Fresh, Profitable Approach
"Any restaurant that does not serve plant-based food is burning money. Everyone knows that the vegan chooses where the group eats."
-Dawn Sweeney, Former National Restaurant Association President
At Herb & Spore, we help your hospitality business grow by tapping into the rising demand for vegan, plant-based, and gluten-free options. As more restaurant-goers adopt vegan lifestyles, or explore healthier plant-based choices, the opportunity to attract this eager clientele is greater than ever. With a few strategic changes, your restaurant, catering business, event center, or hotel can effectively market to this underserved and growing community.
Service Overview
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Menu Evaluation and Enhancement: I evaluate your existing menu and suggest mushroom-plant-based options that align with your brand and attract more customers.
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Designing Cost-Effective Vegan Meals: Using my 30 years of creative scratch home kitchen cooking and knowledge of Plant-Based Nutrition, I can help you create thoughtfully nutritious, creatively delicious Whole Food Plant Based recipes that seamlessly integrate with your current ingredients and kitchen setup. Gluten-Free recipe engineering is my default. Worried about using the word Vegan on your menu? Don't worry, we don't have too. Through creative dish labeling and marketing strategies, the vegan options will integrate seamlessly into your existing menu.
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Staff Training: I provide comprehensive training for your kitchen and front of house staff to ensure they are knowledgeable about how to prepare and market the new dishes. They will be enthusiastic about serving vegan guests with their new understanding of plant-based cooking.
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Marketing Strategies: Using my years of marketing experience, I can develop targeted marketing strategies to promote your new plant-based options and engage with the local vegan community.
Why Choose Herb & Spore?
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Industry Expertise: Following a vegan lifestyle for almost 5 years, 30 years of culinary experience, I am trained by the worlds leading authorities on vegan hospitality, plant-based nutrition and am currently working in the organic, natural food industry.
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Sustainable Solutions: I focus on sustainable practices that not only benefit your business but also the environment. From sourcing local mushrooms to menu designs created to reduce food waste, I can assist in making your establishment greener.
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Customized Approach: We will collaborate to find the perfect combination of services to meet the specific needs of your business, ensuring our work together will have the greatest impact of what you want to achieve.
By partnering with Herb & Spore, you can confidently serve innovative, health-promoting, and comforting mushroom-plant-based dishes that resonate with a growing customer base.
Contact me today to learn more about how I can help your business thrive in the evolving food industry.
Spore to Fork: Local sustainable Vegan Dining
Mushrooms have seen a significant surge in popularity in the United States over the past five years, with production values consistently surpassing $1 billion annually. In 2022, the per capita consumption of fresh mushrooms reached approximately 3 pounds, reflecting their growing acceptance and demand.
This trend is driven by several factors, including their exceptional nutritional benefits, environmental sustainability, and culinary versatility. Mushrooms are a nutritional powerhouse, offering high levels of essential vitamins, minerals, and antioxidants. They are low in calories and rich in dietary fiber, protein, and nutrients such as B vitamins, selenium, and potassium. These attributes make mushrooms an excellent choice for health-conscious consumers seeking to enhance their diet with nutrient-dense foods.
At Herb & Spore Vegan Consulting, we recognize the rising popularity and benefits of mushroom-based dishes. By focusing on these sustainable and nutritious ingredients, we aim to meet the increasing demand for plant-based diets, promote health and wellness, and support sustainability.
Offering mushroom-centric dishes allows us to cater to a diverse customer base, including vegans, vegetarians, and flexitarians, while contributing to a more sustainable food system. Embracing mushrooms in our culinary offerings not only aligns with current market trends but also reflects our commitment to health, sustainability, and innovative cuisine.
Apply for a free 30 minute strategy session
Your Vegan Expert
Hello! My name is Thaddeus "Teddy" Kulczycki, founder of Herb & Spore Vegan Hospitality Consulting. I am dedicated to advancing plant-based nutrition and animal welfare. With a B.S. in Zoology from Michigan State University and a Plant-Based Nutrition Certification from T. Colin Campbell's Center for Nutrition Studies, I bring a unique perspective to vegan hospitality. Switching to a Whole Food Plant Based Diet almost 5 years ago to help with health issues, I specialize in creating dishes everyone will want to order that happen to be vegan. Committed to helping restaurants, catering companies, hotels, and any hospitality business that serves food, I combine my expertise in plant-based nutrition, food allergens, and gluten-free alternatives to create delicious, whole food dishes that will attract new clientele. Join me in transforming the culinary landscape with healthy, compassionate, sustainable solutions.
