Today we’d like to introduce you to Shriya Swaminathan
Hi Shriya, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I’m passionate about animal rights and that led me to go vegan. Little did I know I would discover a love and passion for food, explore global cuisine, and learn about the versatility of plant-based cuisine. Going plant-based broadened my horizons and I began to learn about cuisines I would have otherwise not have tried. I think that I discovered my own creativity when it came to food. I’d explore how to create fusion dishes, seek out vegan and vegan-friendly restaurants, and opt for the most unique-sounding items on the menu. I noticed that a lot of leading hospitality chains and fine dining restaurants were lacking in providing an equally enjoyable dining experience to vegan customers, missing out on opportunities with a growing demographic. I wanted to see if there were exclusively vegan consulting companies that work with non-vegan establishments and came across Vegan Hospitality (https://www.veganhospitality.com/), an organization that trains and certifies vegan hospitality consultants who can then work with hospitality establishments in their respective communities to help them attract vegan/ plant-forward customers. This training was one of the best experiences and I was genuinely so sad when it was over. But I met some amazing friends across the globe through this program and am excited for the opportunities I’ve had to work with cafes and restaurants with their respective needs, from menu evaluation, recipe development, vegan menu curation, vendor sourcing, etc.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The training itself was a fun and smooth learning experience. The challenge I personally faced was after my training, and putting what I learned to work. It’s like entering the “real world” trying to forge relationships with hospitality professionals and securing clients. It’s challenging to invite restaurants to engage and see value in offering substantial vegan options rather than a customized salad, a Beyond burger, or pasta in tomato sauce. I’m still learning the landscape of building relationships with local restaurants, who see the value and are excited by the prospect of a vegan menu. Sometimes there’s an expectation of free services, so having those conversations can be uncomfortable for someone new to this space but it’s a learning journey that I value and hope to grow from and carry a sense of self-worth by not selling myself short.
As you know, we’re big fans of Nourish by Shriya. For our readers who might not be as familiar what can you tell them about the brand?
I am the founder of Nourish by Shriya, my vegan hospitality consulting business. I provide services in vegan menu evaluations, plant-based food sourcing, local and small vegan business brand partnerships, and custom services to meet my clients’ plant-based needs to welcome the growing demographic of conscious customers. I’m passionate about working with hotels, health and wellness centers, restaurants, food service, and catering companies to bring hearty, healthy vegan food to the community while supporting the local culinary scenes.
I’m a featured writer for VegNews, VegOut, and VEGWORLD magazines where I write about local businesses, innovative food technology, vegan fashion, and inspiring activists in the vegan space. When I went vegan in 2014, I was amazed by the abundance, creativity and variety of plant-power. I’m committed to sharing the joys of discovering new delicious vegan products with my community and educating them on the ease of thriving on plants!
I worked with a Texas-based project, called Texas Eats Green, led by food justice activist and content creator Destiny DeJesus (@eatyodestiny on IG). The goal of this initiative is to make nourishing, plant-based options available in underserved, predominantly BIPOC communities in Texas through her project, Texas Eats Green. I put together a comprehensive guide for restaurants interested in offering healthy, delicious, plant-based options accessible to their communities. (https://www.texaseatsgreen.com/)
I’m also proud of my collaboration with a British cafe in St. Louis, where I worked on curating a vegan afternoon tea service, which received a lot of positive feedback and resulted in them expanding their vegan offerings.
Is there anyone you’d like to thank or give credit to?
I owe a LOT to my fairy god mentor, Meredith Marin, the founder and CEO of Vegan Hospitality. She has been an immense support and has curated a global network of vegan hospitality consultants who support one another. In addition to the training course from which I’ve learned plenty, I’ve also been motivated to get out of my comfort zone, putting myself out there on social media, not let the prospect of rejection keep me from shooting my shot, challenging myself not to get bogged down by the “likes and views,” and so much more!
Pricing:
- I curate my prices based on client needs and provide custom packages. Prices can range from $500-$2500
- I am also amenable to hourly rates upon discussion with the client
Contact Info:
- Instagram: https://www.instagram.com/no.bs.veganconsulting/
- Other: Email: nourishveganconsulting@gmail.com
Image Credits
All from my phone 🙂
