Concept to Launch. Systems to Scale
Plant-Based Hospitality Consulting
With over 25 years of experience in plant-based cuisine, I help founders, operators, and hospitality teams bring high-performing, flavor-forward concepts to life.
From menu development to kitchen systems and staff training, my approach blends culinary creativity with operational precision — ensuring your concept is not only delicious, but scalable and profitable.
Core Services
Menu & Concept Development
Innovative, craveable plant-based menus designed for real-world success.
Signature items (entrees, sides, sauces, beverages)
Flavor identity and brand alignment
Fast-casual and full-service menu architecture
Menu Engineering & Cost Optimization
Build a menu that works on paper and in practice.
Food cost modeling (target COGS)
Portion control systems (weight-based recipes)
Ingredient cross-utilization
Kitchen Systems & Operations
Turn your kitchen into a streamlined, efficient system.
Batchable recipes and prep systems
Station flow and line design
Inventory and waste tracking
Staff Training & Launch Support
Set your team up for success from day one.
On-site chef training
SOPs and training manuals
Soft opening and launch support
I don’t just develop recipes — I build systems.
Every element is designed for
My Approach
Consistency
Repeatable execution across every shift
Efficiency
Streamlined prep and service flow
Profitability
Built-in margin through smart design
Real-world execution
Designed for actual kitchen conditions
Let’s Build Something That Works
Whether you're launching your first concept or refining an existing operation, I bring a collaborative, results-driven approach to every project.
Who I Work With
Restaurant founders
and entrepreneurs
Launching new concepts
Fast-casual and
full-service operators
Optimizing menus and systems
Food startups and
ghost kitchens
Building scalable models
Wellness and plant
based brands
Expanding into food service
What People are Saying
“Chef Mark Reinfeld just completed a Vegan Fusion training for several of our executive chefs. Mark is an amazing teacher with a great passion for food. I’ve spent my entire culinary career downplaying vegetarian cuisine. My eyes are now wide open. ”
– Michael Corradino, District Manager, Bon Appétit Management Company
“Chef Mark Reinfeld has been working with our staff for the last four years during a week long vegetarian conference- with up to 750 attendees. He is an expert in creating healthy and delicious vegan and raw food cuisine. I highly recommend Chef Reinfeld’s consulting services (both chef training and recipe development) for this increasingly more popular way of eating.”
– Victor Costlow, GM Sodexo Food Services
“Food is a very important part of our annual 5-day vegan conference, Vegetarian Summerfest. We are very fortunate to have Mark Reinfeld as our Executive Chef since 2012. He creates the menu and oversees the preparation of delicious vegan food for over 700 people. He is a talented, organized and professional chef who produces amazing food even with the challenges of feeding so many people. ”
– Sharon Graff, Executive Director, North American Vegetarian Society
Vegan Consulting Clients Include
