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:

Sandy Browning
executive chef
Ka Pao
Valentina Fois
founder, chef and marketing expert
LELE'S Plant Based Consultancy
Kirk Haworth
chef and co-founder
Plates
David Moore
restaurateur
Pied à Terre
Liam Nelson
co-founder
Pastaio
Chantelle Nicholson
chef owner
Apricity Restaurant

Agenda:

Plant-Based Summit Agenda
Introduction
Plant-based hospitality – what’s hot and what’s not?

Valentina Fois details the latest vegan trends and explains how hospitality operators can leverage these in their businesses over the next year.

    Speaker:

    Valentina Fois, consultant and founder, LELE'S Plant Based Consultancy

    Exploring the marketing potential of plant-based

    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

    Liam Nelson, co-founder, Pastaio


      How to make plant-based dishes stand out on a restaurant menu
      Today, it’s difficult to create a menu without catering to vegan consumers. How can you make your plant-based offering stand-up to their meat counterparts. The last thing you want is your plant-based diners left disappointed and second to their meat-eating counterparts. How do you ensure your plant-based menus are as equally as exciting and worthy…

      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:

      Chantelle Nicholson, chef owner, Apricity

      David Moore, restaurateur, Pied a Terre

      Kirk Haworth, chef and co-founder, Plates

      Contact us:

      For editorial enquiries:

      James Stagg

      james.stagg@thecaterer.com

      +44 7790 192369  

      For event enquiries:

      Isabelle Smith

      Isabelle.Smith@jacobsmediagroup.com

      +44 7821 657895


      For sponsorship enquiries:

      Cheryl Townsend

      cheryl.townsend@thecaterer.com

      +44 7790 478673