Transforming Restaurants with Profitable Plant-Based and Sustainable Strategies
Hello, I'm Anna Lees, founder of Culinova Consulting. I help restaurants, hotels and catering companies increase profits by strategically integrating high-margin plant-based and sustainable options into their menus.
My Expertise
With over 8 years of specialised experience in the F&B market, I bring a unique combination of plant-based, sustainability knowledge and business acumen:
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Certified Plant-Based Nutrition Specialist (Cornell University, USA)
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Plant Based Nutrition(Winchester University, UK)
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Nutritional Science Certification (International Sports Sciences Association, USA)
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Certified Vegan Hospitality Consultant by Vegan Hospitality with expertise in diverse culinary traditions
How I help restaurants , hotels and catering companies ?
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Boost Profits with Smart Plant-Based Menu Engineering
I help restaurants increase revenue by up to 30% by developing high-margin plant-based dishes that appeal to everyone—not just vegans, but also flexitarians, health-conscious diners, and international travelers. My data-driven approach ensures that these options are both profitable and enticing to a broad customer base.
Reduce Food Costs While Expanding Your Customer Base
Through strategic ingredient sourcing and waste reduction techniques, I help restaurants and hotels lower food costs without compromising on quality. By focusing on local and cost-effective alternatives, modern up-cycling techniques I ensure your margins improve while attracting a wider audience.
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Sustainable Practices That Drive Business Growth
I provide practical strategies for implementing sustainability in the kitchen, from offsetting carbon footprint emissions through smart menu engineering to reducing food waste and optimizing resource usage. These steps not only align with global sustainability trends but also enhance brand reputation and long-term profitability
Why Plant-Based Optimization Matters for Restaurants
Unlocking the Hidden Potential of Plant-Based Cuisine
Many regional culinary traditions naturally incorporate plant-based ingredients, giving restaurants an advantage in expanding their menus. By refining and highlighting these existing flavors, restaurants can effortlessly introduce high-demand, profitable plant-based dishes that appeal to both locals and international guests.
Tapping into the Fastest-Growing Dining Trend
The plant-based market is projected to reach $85 billion by 2030 ( Pioneering Marketdigits Consulting and Advisory Private Limited) growing at 10.5% annually—much faster than traditional restaurant segments.
Meeting the Demands of International Travelers
Post-pandemic travelers increasingly seek sustainable and plant-based dining options, with 76% (according to Booking.com survey) more likely to choose restaurants offering quality plant-based choices.
My Business-First Approach
My consultation isn't about pushing a vegan agenda—it's about increasing your profits. I focus on:
Menu Engineering: Creating high-margin plant-based dishes using ingredients readily available in local markets
Strategic Pricing: Positioning plant-based options to maximize profitability while remaining attractive to customers
Staff Training: Equipping your team with the knowledge to confidently recommend and serve plant-based options
Marketing Guidance: Helping you effectively promote your plant-based offerings to both locals and tourists
Regional Recognition
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Singapore Vegan Festival
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Malaysia VegFest
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Battle of the Chefs in Penang
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SustainBiz at Genting
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The Conscious Festival Singapore
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The Expat Magazine Publications
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The Sun Articles
Ready to Increase Your Restaurant/Hotel Profitability?
Let's discuss how strategic plant-based offerings can drive your business forward in the
competitive restaurant market.
​I work both physically onsite and online, offering a hybrid approach to consulting and workshops. This allows me to support clients effectively, whether in person or remotely, ensuring tailored solutions regardless of location.
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Discover how we can make sustainability a profitable strategy for your restaurant.