The Power of Plant-Based

Plant-based smoothies topped with mixed berries, strawberries, and edible flowers on a light blue tiled surface surrounded by halved oranges, a bowl of pink peppercorns, piece of ginger, and passion fruit.

Why It Matters

At PlantWise Hospitality, we craft plant-based menus that increase profitability and spark visual impact.

These dishes don’t just meet expectations - they exceed them, winning over even the most traditional palates.

It’s the veto vote effect:

One guest’s preferences can shift an entire group’s dining decision. When your menu leads with stunning, sustainable options, you don’t just accommodate - you attract.

The future’s on the plate. Let’s make sure yours leads.

Delicate black and white floral line illustration representing PlantWise Hospitality's refined brand aesthetic and plant-based culinary artistry.

Meet the Founder

Hi! I’m Kim-Marie, founder of PlantWise Hospitality.

With a global perspective shaped by years of travel & exploration, I bring a sharp eye for luxury, an appreciation for exceptional dining and a passion for making plant-based cuisine irresistible to every guest — vegans, omnivores, and skeptics alike.

My work goes beyond recipes. It's about crafting end-to-end dining experiences that boost profitability, elevate brand perception and deliver outstanding service at every touchpoint.

Whether refining menus, guiding staff training or supporting customer experience strategies, I help businesses design plant-based offerings that feel effortless, exciting and entirely aligned with their vision.

At PlantWise Hospitality, I believe that good food is just that, good food & that the future of dining is plant-forward, profitable and should always be a memorable experience.

Let’s build something unforgettable together.

A vegan meal garnished with cherry tomatoes, pine nuts, pomegranate seeds, edible flowers, and herbs.
A close-up of a colorful vegan salad with noodles, leafy greens and other vegetables on a plate.
A plant-based breakfast spread with bowls of oatmeal topped with berries and fruit, waffles with toppings, a cup of tea, a small pitcher of plant-based milk on a white marble table.
A bowl of salad with chopped cucumbers, red bell peppers, green olives, arugula, and chickpeas, topped with a slice of naan bread on a wooden table, with small bowls of chickpeas and a bowl of chopped cucumbers and tomatoes nearby.

“The smartest menus aren’t just delicious - they’re designed with heart, loyalty & profitability in mind, always with a clear eye towards a sustainable future…”

- PlantWise Hospitality