WHERE SCIENCE AND NUTRITION COLLIDE

Corporate Consulting

We offer tailored recipe creation that fits your vision. We discuss in full what exactly it is you are aiming to accomplish with your dish, story you are trying to tell and costumer you are trying to attract. You will have access to a full scope of consulting, ranging from workshops, to overview of current dishes with potential vegan swaps, advice on how to select and prepare the ingredients, and choose the optimal food brands.
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WHERE SCIENCE AND TASTE COLLIDE

Our services

Highly customized

Every business has different needs, therefore our consulting and creative process are highly customizable. We offer different services based on your requirements and can adopt to your specific vision for your establishment. We work with:

Boutique hotels (for the often overlooked sophisticated vegan).

Restaurants (can easily be made vegan friendly).

Cafés (from plant milks for different coffees to flavorful snacks).

Bistros (trendy quick meals and plant-based drinks to boost).

Shops (vegan products fashioned to fit your clientele).

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Recipe creation

We study your establishment, menus, clientele and competition. Based on our findings and your own wishes we create plant-based dishes to fit your market.

Recipes tailored to suit your vision and establishment (full creative freedom or as many requirements as you like).

Signature dish (we create a plant-based dish for you unlike any other)

Easy swaps (We study your menu and suggest the best vegan swaps based on taste and cost).

Food styling (prompts the customers to take pictures and share them on social media).

Beverage selection (a lot of the drinks are not vegan, let us help you choose the best ones).

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Workshops

We offer a great selection of educational workshops. Both theoretical and practical, they will offer insight on how to create and prepare the best vegan i.e. plant-based combinations that fit your establishment.

Nutrition theory (we teach you the basics on how to combine plant-based ingredients to create balanced menus).

Different cooking techniques (plant-based ingredients require an adjustment in approach).

Beverage selection (you wish to be able to choose your own vegan beverages in the future, let us show you how).

Specific vegan and allergen alterations (specific changes that need to be made for different subgroups of plant-based diets).

Serving staff (most bad reviews arise from negative interactions at the table, hence we educate the servers on the appropriate way to address your clients).

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Brands and Suppliers

We help you choose the best brands to work with, based on cost, taste and regional availability. We also suggest using more popular brands, since they attract more costumers.

Brand selection (not all brands are created equal, some are far more popular then others).

Ingredient red flags (we provide you with the information on what to look out for in the future when choosing new foods).

Problematic brand relations (we educate you on what to look out for when choosing new brands).

Brand quality (some brand offer higher quality foods than others).

Brand placement (where and how do you make it know that you have the best brands around).

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Social media

Did you know that every vegan reaserches where to eat online, before making a choice? We take pictures and post them to appropriate vegan social media platforms for optimal exposure.

Education on vegan social media platforms (which are out there and what you need to do to be seen on them).

Introduction to social media platforms (with the added advantage of a senior user facilitating the initial intoduction).

Advice on following food trends (we offer the possibility of a retainer fee, to keep up with changes).

Collaborations with local vegan food influencers (we choose and contact them for you).

Social media campaigns (we show you what are the best ways to attract new customers online).

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HACCP

We look over your kitchen set up, systems and the behaviour of your kitchen staff and suggest appropriate changes to comply with the EU HACCP regulation.

Kitchen architecture (we make changes in the kitchen set up with cost in mind)

Adjusting systems (ordinarily minor adjustments to your HACCP systems solve a lot of the issues).

Implementing new systems (sometimes new systems new to be implemented since the old ones can not be changed to suit).

Necessary changes to the facility (often doors and hygiene facilities in the wrong places).

Kitchen staff (most of the time we need to educate the staff on the concepts and importance of the HACCP systems).

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At the bistro we needed someone to make vegan dishes that come to life on photos, we are very pleased with the results.

Sebastian B.

We were looking to elevate our plant-based items on the menu to better suit our story, the consulting and workshop provided us with that. Our upscale vegan clientele is now happy to dine with us.

Louis S.

My business has been getting a lot of inquires for vegan dishes, the ones we came up with got bad reviews so we decided to invest in consulting and the reviews have been all 5 star ever since.

Michael F.
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WHERE SCIENCE AND TASTE COLLIDE

The Main Break Down

We aim to provide a maximally tailored experience, by customizing our consulting to fit your needs, helping you with any specific challenges you may have, and always offering modern solutions.

Customer Satisfaction 0
Tailored To Your Business 0
Cost Effective 0
Attracts A New Audience 0

Tailored Recipes That Fit Your Vision

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WHERE SCIENCE AND TASTE COLLIDE

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