In this episode, I interview Kiki Adami, founder of Veganizer, a consulting company based in New York that is committed to getting vegan food into omnivore restaurants.
Kiki was a cruise director for five years, traveling all over the world, experimenting with vegan food everywhere. In 2014, she held the first restaurant veganization in New York through her work with Gust Organics, which hit the headlines when paleo customers were unhappy with the switch to a plant-based menu.
Since then, Kiki has worked with more than a dozen businesses across the US to hold Veganizer events, where for one evening their entire existing menu is turned vegan. Many of those eateries have gone on to veganize many more of their options on a permanent basis.
Veganizer – which has added international chapters – also has the first food service vegan kitchen certification program which aims to educate omnivorous business owners on the importance of veganizing their foods.
Kiki is also part of a team that aims to open NYC’s first plant-based food hall, Home, in 2018-2019, which will feature a range of vegan vendors, along with a space for classes and events.
In this interview Kiki discusses:
• The importance of working with rather than alienating omnivore restaurants as a form of vegan activism
• The real story behind why Gust Organics closed
• How she deals with the rejection she receives every day
• How the Veganizer model works and how she makes money from it
• The regimented sales and marketing strategy she uses every day
• How she uses media coverage to grow the profile of her brand
• And much more
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