‘Veganizer’ Helping Restaurants Across the Globe Go Vegan

Ever wish your favorite omnivorous restaurant would make the switch to all-vegan eats? That’s the time to call Veganizer, aka Kiki Adami.

The New York-based consultant has been helping eateries veganize their menus since 2013, but recently the company has started branching out in a big way. Veganizer has made its mark in the U.S., Australia, Canada, and Israel — and Adami is planning to work with 50+ restaurants in five cities this year alone.

New York City’s Romagna, an Italian eatery on Bleeker Street (across from By Chloe, the wildly popular spot from chef Chloe Coscarelli and partner Samantha Wasser) is up next. As of February 6th, the restaurant will be entirely vegan — thanks in large part to Adami’s efforts.

The plant-based entrepreneur started the company “by accident” after veganizing her boyfriend’s Paleo restaurant in 2013.

“The investors sued me for veganizing it, and the lawsuit closed the restaurant,” she tells Latest Vegan News. “Sort of as an act of rebellion to them, I went on to veganize a second restaurant (Cabalito) two months later. There was a line out the door and that was really the lightbulb moment for me.”

So, Veganizer NYC was born.

As far as notable clients, her list includes Keg229, Pagani, Cabalito, and Cafe Frida — all of whom went public with their “veganizations.” She also consults regularly, and has a lengthy list of clients who’ve chosen to go partially or completely vegan. Veganizer also works with schools, dining halls, retirement homes — and other institutions looking to change up their offerings.

Of course, it hasn’t been an entirely smooth ride. “I’m either winning or learning,” says Adami. “I’ve failed so much in the past year. It’s down to a science at this point. The biggest change is our expansion. I’m spending more time coaching other Veganizer Chapter leaders and launching new chapters than I am working on my NYC chapter. I’m looking for someone to actually take over so I can focus on expansion.”

In addition to its international expansion, the company recently launched a first-of-its-kind certification program.

“Think Kosher certified but actual standards need to be met. This will allow vegans to go into omnivore places to organically shift supply and demand,” says Adami. “Right now a lot of omni places don’t realize the demand is so large because the people who create that demand won’t even walk through their doors. This logo on their menu creates transparency.”

Clearly, Veganizer is helping omnivorous eateries see the value in vegan eats — an important lesson as more and more people opt into plant-based eating.

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