Restaurants have been struggling since the beginning of 2020. Niche restaurants are hit even harder.

In the past six months, several vegan restaurants and food shops have had to close their doors (including the very popular Mr. & Mrs. Watson, Vegabond, and Deer Mama).

The vegan options are dwindling, even though the number of vegans and flexitarians is growing.

Easter egg (just in case you made it all the way here): did you catch both mistakes in the ad? If yes, you might not need me :-) If no, maybe I can be helpful!

(1) It’s becoming increasingly expensive to run a restaurant. Between the rising costs of energy, rent, produce, and more, it’s becoming harder and harder to sustain.

(2) People don’t eat out as much as they used to. We’ve gotten used to ordering take-out during the pandemic, and for many, going to a restaurant is very expensive.

(3) Ordering vegan take-out from non-vegan places is always a bit of a bet, especially when you’re ordering faux meats, and lots of vegans are worried about accidentally receiving real meat.

A 100% vegan ghost kitchen, optimised for delivery services, where vegan initiatives combine to bring more amazing food to the world, at lower cost for everyone involved.

(1) It’s a lot cheaper for the restaurants, because the costs for the kitchen are shared, and - because of the delivery-only system - there is a lot less overhead than a restaurant with seating and additional staff.

(2) It creates more and cheaper options for customers, making special nights (without having to cook your own food!) more accessible to a wider range of people.

(3) A 100% vegan prep kitchen doesn’t just support local initiatives with similar values, it also eliminates the risk of mistakes or cross-contamination with animal products, making it safe for both vegans and people with allergies to various animal products (e.g. lactose intolerance).