Our Story
About InnTable
InnTable was born over a salad — one of the hundreds I’ve been handed in full-service hotels around the world when the kitchen didn’t know what else to do with a vegan.
It started in Puerto Vallarta
About seven years ago I was sitting in a really nice Chinese restaurant inside the Sheraton Buganvilias in Puerto Vallarta, Mexico, explaining to the waiter and the chef — for what felt like the millionth time — what “vegan” meant. And no, a plain salad would not do. I’d had that same conversation in so many countries that another bowl of iceberg lettuce could genuinely make me angry.
But that night something clicked. These people weren’t unwilling — they truly did not know how. They wanted to help; they just had no idea where to start. I told the waiter I’d love an app that could explain it all to the hotel before I ever sat down. His answer stuck with me: “Yes — that’s a great idea, because we WANT to help.”
The thing that always bothered me
We pay full price for full service and too often get less of it. The table beside me gets a beautiful plated meal; I get a side salad, and somehow that counts as “accommodated.” You earn lounge access, walk in hungry, and there’s nothing in there you can eat. It isn’t a miracle I’m after — just a little creativity. Excluding animal products is no reason to give someone less service than everyone else. It’s easy once a kitchen knows how: remove this, swap that, and there you go.
And there are millions of us still checking in every night — plant-based travellers, Hindu and Jain vegetarians, gluten-free and allergy-aware guests. For us this isn’t a fad. It’s just how we live.
What happens when the kitchen knows
Magic, honestly. The best example of my life was the St. Regis Mumbai, where the butler brought plant-based snacks to my room each morning — made just for me, just for that. I was moved beyond words. The difference between the salad in Puerto Vallarta and the butler in Mumbai came down to one thing: in Mumbai, the kitchen knew before I arrived.
So I built it
I let the idea sit on the back burner for years — it felt too big for me to pull off. A few months ago it finally hit me that I really could. So I did. InnTable sends a clear, professional dietary brief to your hotel’s food & beverage team before you arrive — in their language, to the right people — and confirms it was delivered. The hotel replies straight to you, and you check in already taken care of. It’s built for the way real diets work: vegan, vegetarian, Hindu vegetarian, Jain, gluten-free, nut-free and dairy-free, plus anything specific you need to add.
Having worked in the hotel industry myself before spending a thousand-plus nights on the other side of the desk, I know most kitchens genuinely want to help. InnTable just gives them the tools to do it.
Why “InnTable”?
Inn means hotel. Table is what you eat on. That’s the whole idea in one word — and the heart of it will always be that brief to the hotel. That’s the part nobody else does.
Ready to try it? See how it works, or send your first hotel letter today.