Christmas budgets are spent, people are staying in, and plenty of venues just ride January out until February. I've been vegan for over 10 years and I've eaten out all over the UK, and every January I see the same thing: the venues that put real thought into their vegan options are busy, and the ones that offer a sad side salad are not.
This guide walks you through exactly how to prepare, starting now. If you'd like a quick sense of where you stand first, take our free 10-point vegan-friendly menu check.
Why Veganuary matters for your business
Veganuary is no longer a niche challenge. It's a month when millions of people actively look for good vegan food, and many of them are eating out.
- 30mpeople worldwide took part in Veganuary 2026, the campaign's biggest year yetSource: Veganuary
- 3% + 3%of Britons planned to go vegan for January 2026, on top of those already veganSource: YouGov
- 79%of participants surveyed planned significant permanent changes to their diet afterwardsSource: Veganuary participant survey
The big chains have noticed. Wagamama, Franco Manca and Wahaca all launched Veganuary specials in 2026, and independents up and down the country ran dedicated Veganuary menus.
There's also a knock-on effect that's easy to miss. When a group of friends or colleagues chooses where to eat, the person with the most limited options usually decides. If your menu can't feed the vegan in the group, you can lose the whole table.
When to start
The venues that do well in January start planning in the autumn.
- October to NovemberDecide on your dishes and check your suppliers.
- Early DecemberTest the dishes, brief your team and add the options to your online menu.
- Mid DecemberStart telling people. Vegans plan ahead, especially in January.
- JanuaryDeliver, gather feedback and photos, and decide what stays on the menu.
1. Create dishes that are genuinely good
You don't need a whole separate menu. A vegan starter, at least two vegan mains and a vegan dessert are enough to make you a go-to place.
The key is to build dishes properly rather than taking the meat out of something else. A vegan main needs protein (beans, lentils, tofu, tempeh or a good plant-based alternative), plenty of flavour and something that makes it feel like a proper meal. Wherever possible, use ingredients you already stock so you're not adding waste.
2. Check for hidden animal ingredients
This is where most well-meaning venues slip up. Common culprits include:
- butter used to finish vegetables or sauces
- honey in dressings and glazes
- Worcestershire sauce and fish sauce
- egg wash on pastry and bread
- chicken or beef stock in soups, gravy and risotto
- milk or butter in bought-in bread and buns
- some wines and beers, which can be filtered using animal products
Check your supplier spec sheets and ask your wholesaler if you're not sure.
3. Think about how dishes are prepared
A vegan dish cooked in the same fryer oil as fish, or on the same grill as burgers, isn't really vegan to most vegan customers. Where you can, use separate utensils, pans and boards, and keep a dedicated fryer or cook vegan items first.
If you can't fully separate things, that's fine, just be honest about it. Vegans would much rather know than find out later.
4. Label your menu clearly
Use a clear VE symbol for vegan dishes and keep it separate from vegetarian. If a dish can easily be made vegan, say so on the menu, as many vegans won't think to ask.
Vegan is not the same as allergen-free. Keep your allergen information and processes separate, and never tell a customer with a milk or egg allergy that a dish is safe just because it's vegan unless your allergen process confirms it.
5. Brief your team
The fastest way to lose a vegan customer's trust is a server who isn't sure what's in the food. Before January, make sure every member of staff knows:
- which dishes are vegan and which can be adapted
- what is in the sauces, dressings and sides
- the difference between vegan and vegetarian
- who to ask if they don't know
A confident, friendly answer is worth more than a long menu.
6. Tell people you're ready
Vegans actively search for places to eat, so make yourself easy to find:
- update your Google Business Profile with your vegan options and photos
- put your full menu, with vegan labels, on your website
- list or update your venue on HappyCow
- post your Veganuary dishes on social media and share them in local vegan groups
- tell your regulars, who often have vegan friends and family
7. Keep it going after January
Veganuary isn't just a one-month boost. In Veganuary's own 2026 survey of participants, 79% said they planned to make significant permanent changes to their diet afterwards.
Those are the customers who will keep coming back in February, March and beyond, as long as your best vegan dishes stay on the menu.
Frequently asked questions
Here are the questions restaurant owners ask me most about Veganuary.
Do I need a separate vegan kitchen?
No. Separate utensils, boards and pans, and cooking vegan dishes first, go a long way. Just be honest with customers about any shared equipment, such as fryers and grills.
Isn't a vegetarian option close enough?
Not for vegan customers. Vegetarian dishes often contain cheese, butter, eggs or cream, which vegans don't eat.
How many vegan dishes do I need?
You don't need a separate menu. A vegan starter, at least two vegan mains and a vegan dessert are enough to make you somewhere vegans recommend.
When should we start planning for Veganuary?
In the autumn. Decide on dishes in October and November, test them and brief your team in early December, and start promoting them from mid December.
Get ready with the Business Toolkit
If you want everything in one place, the Vegan-Friendly Business Toolkit takes you step by step through understanding vegan customers, building your menu, training your team and getting found, with a full 40-point audit and printable staff pages.