Hospitality Consulting

Herb & Spore helps restaurants, cafés, caterers, and hospitality teams add plant-forward offerings that customers genuinely crave—built for real service, real consistency, and real margins.

A core part of my approach is creating plant-forward options that blend seamlessly into your menu with out using the word Vegan. We position dishes around flavor, texture, and culinary identity (fungi-forward, smoky BBQ, izakaya-inspired, etc.), so more guests feel excited to order them.

My work is fungi-forward and flavor-first, using shiitake, oyster, and lion’s mane alongside plant staples like tofu and tempeh to create satisfying, repeat-order dishes.

Vision: Fungi-Forward Plant-Based. Execution: kitchen-tested and craveable. Good for guests, staff, and margins. Authentic flavors, globally inspired. Nourish people + planet with every bite.

Services include:

• Menu evaluation + mushroom/plant-forward strategy (what to add, improve, price, and feature)

• Recipe development (Lets use what your already have only bringing in a few extra ingredients)

• Staff training + execution support (prep systems, consistency, FOH confidence)

• Fresh mushroom + specialty ingredient sourcing (including local partner options)

• Marketing + positioning (menu language, promotions, and collaborations)

• Menu Launch event support