Vegan customers are easy to win, and easy to lose.

When a group is choosing where to eat, the vegan often decides. A few clear, low-cost changes can make your venue their first choice, and the one they recommend to friends.

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  1. Vegan-tolerantOne option, often a salad. Nobody planned for them.
  2. Vegan-awareA few labelled options and staff who can check.
  3. Vegan-friendlyReal choice, fair pricing and knowledgeable staff.
  4. Vegan championVegan dishes that non-vegans order too.

What vegan customers are looking for

None of this needs a separate kitchen or a fully vegan menu. It's mostly about clarity, choice and a team that knows the answers.

  • Clear labellingA simple VE key on every menu, board and allergen chart, so nobody has to guess.
  • Choice across the menuVegan starters, mains, sides and desserts, with at least two mains to choose from.
  • Creative, appealing dishesFood built to be vegan, not the meat dish with the meat taken out.
  • Fair pricingNo plant milk surcharge, and vegan dishes priced in line with the rest of the menu.
  • Knowledgeable staffA team who know the difference between vegan and vegetarian, and check when unsure.
  • No unnecessary barriersNo pre-ordering where possible, and a vegan option on set menus as standard.
  • Honest kitchen informationStraight answers about shared fryers and grills, so customers can decide for themselves.
  • Vegan extras as standardDairy-free spread, a plant milk, a vegan dessert and vegan-friendly drinks, ready to go.

How does your venue measure up?

Seven quick questions, one for each pillar of the Vegan-Friendly Standard. Answer honestly and see where you sit today.

ChoiceDo you offer vegan options at every stage of the meal, with at least two vegan mains?
ClarityAre vegan dishes clearly labelled, with a menu key and allergen information on hand?
ConfidenceWould every member of staff on shift know which dishes are vegan, and check if unsure?
CreativityAre your vegan dishes designed to be vegan, rather than other dishes with ingredients removed?
FairnessDo you avoid charging extra for plant milk, and price vegan dishes in line with the rest of the menu?
CandourCan staff answer honestly about shared fryers, grills and what the kitchen can guarantee?
CompletenessHave you thought about vegan sides, sauces, desserts, drinks and extras, not just the mains?

Quick wins that cost very little

Most of the difference between vegan-tolerant and vegan-friendly comes down to a handful of small changes.

Add a VE key

Label vegan dishes on every menu and board. It saves your staff questions and your customers guesswork.

Drop the plant milk charge

A small surcharge is one of the things vegan customers mention most. Removing it sends a clear signal.

Brief the team

A one-page list of vegan dishes and what's in the stocks, sauces and breads, kept where staff can see it.

Add a second vegan main

One option isn't a choice. A second main gives regulars a reason to come back.

Don't forget dessert

A single good vegan dessert keeps the whole table ordering, rather than asking for the bill.

Be straight about fryers

"The chips share a fryer with fish" is a perfectly good answer. Customers value honesty over guesswork.

Want help becoming a vegan champion?

We're working with restaurants, cafés and pubs on reviews against the Vegan-Friendly Standard, with a Vegan Champion badge for venues that earn it. Leave your details and we'll be in touch.

We'll only use your details to reply to you.

Questions

Do we need a fully vegan menu?

No. Plenty of venues reach vegan-friendly or vegan champion with a mixed menu. What matters is real choice, clear labelling and staff who know the answers.

Is vegan the same as allergen-free?

No. A vegan dish contains no animal products, but it can still contain allergens such as nuts, soya, gluten or sesame. Keep your allergen procedures separate and clear.

Will these changes be expensive?

Most of the quick wins are about labelling, pricing decisions and a short staff briefing, so the cost is usually small compared with the custom they bring in.