ver the past decade, the plant-based food market in the U.S. has grown to an $8.1 billion industry, according to the Good Foods Institute. Yet many restaurants are still struggling with how to effectively serve guests with
plant-based diets.

Terri West, Parkridge Lane, is the founder of Plantfully Pittsburgh, a vegan-friendly hospitality consulting business dedicated to helping restaurants, hotels, caterers and other food businesses meet the  demand for vegan options and increase profitability.

“The whole idea is to help restaurants be able to serve vegan and plant-based customers and those with allergen sensitivity so that everybody who comes to their restaurant can be served just as well as traditional guests,” she said.

Changes could include something as simple as using vegetable broth in their rice instead of chicken broth.

Plantfully Pittsburgh offers everything from an introductory menu evaluation to a full-service package that involves menu and recipe evaluations, staff training and marketing strategies, all tailored to a particular restaurant’s needs.

According to West, the consultations can help counter what’s known as the “vegan veto vote,” when the vegan in the group makes the ultimate decision on where the group dines, based on the availability of vegan options. Restaurants may not realize they’re inadvertently turning away an entire dining party’s business.

In addition to Plantfully Pittsburgh, West also offers a plant-based lifestyle mentoring service called Plantfully Living for those interested in a health-conscious lifestyle, but don’t know where to begin.

“I think Pittsburgh, with all of its medical centers and all of the opportunities for outdoor recreation, is a natural fit for vegan and plant-based customers,” said West, who follows a plant-based lifestyle herself for health reasons.