Plant-Based Restaurant & 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 (entrées, sides, sauces, beverages)
- Brand-aligned menu identity
- 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
Hear from a recent restaurant founder about his experience launching a new plant-based concept.
"Mark became an invaluable partner throughout the process. He consistently went above and beyond the original scope of the project and was genuinely invested in Vizzi's success."
My Approach
I don't just develop recipes — I build systems.
Every element is designed for performance.
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.
Get StartedWho 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 culinary chefs. An amazing teacher with a great passion for food. My eyes are now wide open.
Chef Mark Reinfeld has been working with our staff for the last four years during a week-long vegetarian conference. He is an expert in creating healthy and delicious vegan cuisine. I highly recommend his consulting services.
Food is a very important part of our annual 6-day vegan conference. We are very fortunate to have Mark Reinfeld as our Executive Chef, overseeing delicious vegan food for over 700 people. A talented, organized and professional chef.
Vegan Consulting Clients Include
