The Caterer Plant-Based Summit
Whether it’s for sustainable or ethical reasons, or just a curiosity about a new trend, plant-based continues to be a booming industry. According to Bloomberg Intelligence the market could be valued $162 billion globally by 2030. And this explosive growth is already translating into hospitality, from plant-based meals popping up on menus to hotels providing vegan toiletries for guests. From “bleeding” plant-based burgers, pea milk alternatives and fishless fish, to a leather alternative made from pineapple leaves, today there is a wealth of opportunity for businesses to veganise their offerings. But in a crowded industry, where should operators focus their efforts in 2023?
Topics covered include:
- What’s hot in the world of plant-based?
- What trends are worth investing in?
- How to market your plant-based product responsibly
- How to integrate plant-based into fine dining
Speakers:
Agenda:
With the plant-based market expected to continue skyrocketing, the opportunity is seemingly endless for operators, but with this potential comes a responsibility in the way the industry approaches plant-based products. This session will explore how best to market your new dishes and products to appeal to the widest possible audience.
In this session you will learn:
• How to build a reputation for plant-based products
• Is plant-based a cheaper option for operators?
• Are your products telling the right story?
Speakers:
Sandy Browning, executive chef, Ka Pao
Ruth Carpenter, head of marketing, Pizza Pilgrims
Irina Linovich, founder, Holy Carrot
Liam Nelson, co-founder, Pastaio
Plant-based ingredients and meals are becoming increasingly important to Benugo. This session details how it is making those vegan switches both easier for the business and the consumer, starting with not charging for plant-based milks.
Speakers:
Sophie McCready, head of marketing, Benugo
In this session you will learn:
• Inspiration for new plant-based dishes
• How to make vegan dishes appealing to guests
• Whether a separate vegan menu is the right approach
• How to market your plant-based offering
• How to get the balance right with costing your new vegan dishes
Speakers:
Kirk Haworth, chef and co-founder, Plates
David Moore, restaurateur, Pied a Terre
Chantelle Nicholson, chef owner, Apricity