Book your place for The Caterer's Plant-Based virtual summit

02 December 2021 by
Book your place for The Caterer's Plant-Based virtual summit

The Caterer is hosting a virtual summit next month to discuss how operators can get ahead of the plant-based trend and manipulate their products and menus to appeal to all customers.

You can register for free to join industry peers at The Caterer's Plant-Based summit on 27 January 2022.

Book your place to hear a range of expert speakers share their tips on how to provide a full-service offer that pays its way, while ensuring the balance is right between F&B and rooms revenue.

Nigel White, chief executive of the Marketing Place, will kick off proceedings with an opening presentation outlining why operators need to take notice of the trend towards veganism. "It's really fashionable right now, but if you go back 20 years ago, the most high-profile vegetarian was Jerome Flynn," he said. "But if you look at Hollywood today, pretty much everybody is vegan. Throw in social media influencers and you have a trend that's unstoppable."

White said operators need to offer vegan options on their menus because those plant-based diners have a "disproportionate amount of sway in where a group dines". "If a vegan offering is not up to scratch when they look at a menu ahead of time, they can suggest the group goes elsewhere," he said.

Alongside White, James Clarke, general manager of the Hilton Bankside, and Neil Rankin, former meat-loving chef and founder of Simplicity Burger, will speak on panels discussing how to create and market a strong plant-based product and how can chefs make veganism work in the kitchen.

"The combination of health-conscious diners and the threat of an impending climate crisis has skyrocketed the trend for plant-based eating," said The Caterer's editor, James Stagg. "Join our virtual summit next month to hear expert speakers share tips on how effectively tackle this trend and learn what changes need to be made to create menus and environments that are welcoming to all diners."

Topics covered will include:

  • Why is veganism so important right now?
  • Does vegan always mean sustainable or ethical? And how can you navigate this grey area?
  • How can you market your vegan offering without being accused of greenwashing?
  • What considerations do your staff and kitchens need to make when approaching plant-based cooking?
  • How do you manipulate your menus to cater for everyone?
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