We sat down with one of the founders, Jason Renwick, to talk about his perspective on veganism and about how the plant-based diet is guiding his business. Read along to find out what Souls’ customer favourites are and which value bread has for his restaurant offering.
Lantmännen: "How did you translate the vegan/plant-based trend to your restaurant?"
Jason Renwick: "The old trend was very hippy and boring, we made a new trend which is a lot more work but something everyday people can relate to. We did this by making nice cool restaurants with quality food in an environment which didn’t seem strange."
LM: "How do you translate vegan components to existing menus?"
JR: "Lots of sampling, trying and mistakes :) Some things are easy such as substituting egg whites with chickpea water or regular milk to coconut or soy, others take time and is a lot of work."
LM: "What are the biggest advantages of offering vegan recipes/offers?"
JR: "It helps more people to understand that going vegan isn’t always that hard, people just need the know-how and sharing some simple ideas can help people in everyday life. "
LM: "How has it affected your business?"
JR: "I think the easier it is to know how to make vegan products, the more people will adjust to a vegan diet and thus eat out at good vegan restaurants."
LM: "What is the most challenging with vegan food offerings? "
JR: "Trying to make something similar to what people are already used to. People are scared to try new things and if you can make a product that is very similar to what they have already, then the battle is much easier. "