About The Plant Suite
My name is Shriya Swaminathan, Founder of The Plant Suite.
The Plant Suite was born from my love for animal-free cuisine and exploring innovative ways to create enticing dishes. Vegan dining establishments have been doing a remarkable job at this, but when it came to the non-vegan food scenes, which is the majority, I noticed that while some hospitality establishments do an exceptional job curating vegan-friendly experiences — and earn a loyal, growing customer base because of it, many others haven't yet made the leap. Not always out of unwillingness, but because they don't know where to start, or haven't fully recognized what they're leaving on the table by overlooking the vegan guest experience.
Why Vegan Hospitality?
The hospitality industry is at an inflection point. Vegan-friendly experiences are no longer a niche offering — they are part of evolving guest expectations. The establishments recognizing this shift early and responding thoughtfully are the ones building the most loyal, diverse, and future-ready guest bases.
I became a certified vegan hospitality consultant because I have plenty of firsthand experience with how often plant-based guests are treated as an afterthought. After years of navigating menus, fielding uncertainty from service staff, and settling for limited options, I also experienced the opposite: establishments that approached vegan hospitality with care, knowledge, and creativity, and earned lasting loyalty because of it.
That perspective led me to found The Plant Suite: a consulting practice dedicated to helping hospitality businesses create vegan-friendly experiences that feel thoughtful, seamless, and authentic to their brand. My certification through Vegan Hospitality gave me the formal framework to translate personal experience into practical strategy — from menu development and guest experience to positioning and long-term growth.
Through The Plant Suite, my goal is to ensure that every hospitality establishment I work with has the tools, the strategy, and the confidence to meet the growing demand for vegan-friendly experiences — and to do so in a way that feels authentic to their brand.
Beyond my training, I bring a global perspective shaped by travel across 13 countries and counting. Some of the most exciting plant-based foods I’ve encountered have come from culinary traditions where vegan and vegetarian dishes have existed for generations — rich in technique, flavor, and cultural depth. That breadth of exposure informs every recommendation I make and helps establishments move beyond predictable offerings toward menus that feel genuinely compelling.
As a published food writer with bylines in VegNews, VegOut, VEGWORLD, and Chowhound, I also understand how to communicate these experiences in a way that resonates with guests and strengthens a brand’s identity.
My vision for The Plant Suite is to help the hospitality industry welcome the growing demographic of vegan guests with clarity and confidence — building a more inclusive, planet-friendly dining culture that drives loyalty, attracts new business, and sets your establishment apart in an increasingly competitive market.
If this resonates with you and you're ready to take the leap and welcome a whole new demographic of enthusiastic, loyal guests and build a vegan experience your establishment can be proud of, you're in the right place.