Panel Discussion: Building a Profitable Business with Plant-Based Food
Friday September 6, 7:00 pm to 8:00 pm | South Common Tent | Speakers
In this roundtable discussion, Lucy Cullen from Forward Food will talk with up to three chefs about the business opportunity in plant-based dining, and how to successfully build a plant-based business. Attendees can expect to learn about the landscape of plant-based dining in the hospitality industry, the business opportunities, how to successfully build a plant-based business in an industry with notoriously slim profit margins, and how to successfully integrate plant-based items into your business even if you cater to omnivores. And finally, how to ensure meat-eaters and plant-based diners alike are drooling over your menu options! Overall, this roundtable will teach attendees how to go above and beyond with regards to building a plant-forward business.
Chef Matthew Ravenscroft, Rosalinda
Julie Boyer, YamChops
Margaret Coons, Nuts for Cheese
Moderated By Lucy Cullen:
Lucy has over 8 years experience working in the hospitality industry, including running a plant-forward catering company, and sustainability consulting company, Terus. Lucy has since brought her expertise to Forward Food, a program with Humane Society International, where she works to get more plant-based options onto foodservice menus.