One focus of my studies (Bac+3) at the public school Art'com sup in Casablanca was branding and business development of a business idea to a clear, promising concept. I chose system gastronomy with a focus on "vegan". How can a vegan restaurant, including delivery service, withstand the tough competition in the metropolis of traditional and "new" competitors and establish itself?
Vegan nutrition is not just a trend but a way of life that leads to a healthier standard of living and a massive reduction in the burden on the environment.
- Aymane El Allouch
Based on the case study results, vegan food has always been an integral part of Moroccan cuisine. It starts with couscous, l’aadce, tchakchouka, harira, salads, bread and pastries, and vegetable tagine. Consequently, arguing to potential customers that a vegan diet makes sense is superfluous. Traditional dishes are reinvented, presented in an appealing and contemporary design to appeal to young customers. This includes a modern website with a direct delivery service to avoid the low-carrier Glovo. Those who care about their health and the environment eat at Vegitable.
