This article was written by our expert who is surveying the vegan dining industry in Bangkok and constantly updating the business plan for a vegan restaurant.
Below is a clear, data-driven competition study for launching a vegan restaurant in Bangkok as of October 2025.
You will see who the direct competitors are, what they sell and charge, how they position, where demand concentrates, and which tactics reliably drive traffic and repeat visits.
If you want to dig deeper and learn more, you can download our business plan for a vegan restaurant. Also, before launching, get all the profit, revenue, and cost breakdowns you need for complete clarity with our vegan restaurant financial forecast.
Bangkok’s vegan restaurant market is competitive, led by Veganerie, Vistro, The Vegan Table, Alt Eatery, Pranaa, Golden State Vegan Sushi, Earth House, Canes Vegan Casual Dining, and Tonklar Facai, most with 1–2 branches concentrated in central districts.
Winning concepts balance accessible pricing (THB 150–400 mains), compelling branding, robust delivery reach, and frequent menu innovation, while indirect plant-forward players capture a large share of flexitarian demand.
| Competitor | Locations (2025) | Neighborhood / Footfall Drivers | Signature Offerings | Indicative Price (Main THB) |
|---|---|---|---|---|
| Veganerie | Multi-branch (e.g., Kingkaew, Sukhumvit 24) | Malls, transit-access hubs; strong delivery reach | All-day vegan café + bakery | 220–420 |
| Vistro | 1–2 | Sukhumvit/Thonglor dining cluster | Chef-led brunch, bowls, burgers | 250–450 |
| The Vegan Table | 1–2 | Central districts near expat footfall | Thai classics & fusion plates | 200–380 |
| Alt Eatery | 1–2 | Ekkamai/Thonglor; lifestyle traffic | Bowls, wraps, comfort mains | 180–360 |
| Pranaa | 1 | Deliveries + central dine-in | Healthy bowls, meal plans | 180–320 |
| Golden State Vegan Sushi | 1 | Destination dining + evening peaks | Plant-based sushi & omakase-style sets | 350–600 |
| Earth House / Canes / Tonklar Facai | 1–2 each | Niche clusters; clinic/campus tie-ins | Wellness-led menus, specialty items | 150–360 |
Who are the direct vegan competitors nearby, and how many locations do they run?
The direct vegan restaurant set includes Veganerie, Vistro, The Vegan Table, Alt Eatery, Pranaa, Golden State Vegan Sushi, Earth House, Canes Vegan Casual Dining, and Tonklar Facai, mostly operating 1–2 branches each.
Veganerie is the largest by footprint with multiple branches across Bangkok, while most others cluster around Sukhumvit, Thonglor, and Ekkamai to capture dense dining traffic and delivery coverage.
Smaller brands in niche settings (e.g., clinic/campus tie-ins) run 1–2 outlets and position around wellness, specialty menus, or chef-driven experiences to defend pricing power.
Concentrating your first vegan restaurant site in these central districts maximizes discovery and demand capture.
This density also enables partnerships, pop-ups, and shared sourcing opportunities from day one.
What menu items, portion sizes, and pricing tactics are most common?
Core menus center on bowls, burgers, wraps, pizzas, Thai favorites (pad Thai, khao soi), vegan sushi, smoothie bowls, and strong bakery/dessert programs.
Portions span snack/tapas formats for entry pricing and full plates for main revenue; combo deals, add-ons, and premium swaps (e.g., specialty cheeses) ladder average check without deterring value seekers.
Budget dishes commonly land at THB 50–150, mid-range mains at THB 150–400, and premium/experience-led plates at THB 350–600, with portion size and ingredient complexity driving steps.
Menu engineering uses anchors (premium hero items), decoys (oversized mains), and bundles (bowl + drink) to guide choices and stabilize food cost %.
You’ll find detailed market insights in our vegan restaurant business plan, updated every quarter.
How do competitors position their brand, experience, and value?
Branding splits between premium “chef-led wellness” and fast-casual “clean, quick, inclusive.”
Premium players emphasize interior design, seasonal menus, and provenance storytelling; fast-casual leaders highlight transparency, speed, and approachable price points.
Across the vegan restaurant market, sustainability and ethical sourcing remain core to value propositions, reinforced by eco-packaging and community events.
Clear positioning helps justify mid-to-premium pricing while keeping acquisition efficient via word-of-mouth and influencer reach.
This is one of the strategies explained in our vegan restaurant business plan.
Who gets the most traffic, and what measurable factors drive it?
Veganerie and Vistro attract the highest traffic thanks to multi-branch visibility (Veganerie) and a chef-driven reputation with consistent press and social proof (Vistro).
Traffic correlates with central locations, delivery coverage density, frequent menu updates, and collaborations with creators and wellness partners.
Measurable indicators include high Google/TripAdvisor ratings, post volumes/engagements on Instagram/TikTok, and repeated sell-outs of limited-time specials and events.
Replicable drivers for a new vegan restaurant are weekly specials, co-branded pop-ups, and loyalty hooks aligned to average check targets.
We cover this exact topic in the vegan restaurant business plan.
What are typical price ranges by segment (meals, drinks, add-ons)?
Below are clear ranges used by budget, mid-range, and premium vegan restaurant concepts in Bangkok.
| Segment | Meals (THB) | Drinks (THB) | Add-ons / Upgrades (THB) |
|---|---|---|---|
| Budget | 50–150 (small plates, value bowls, simple mains) | 30–90 (iced teas, sodas, batch cold brew) | 15–60 (sauces, rice, extra veg) |
| Mid-range | 150–400 (signature bowls, burgers, pizzas) | 60–180 (smoothies, kombucha, specialty coffee) | 40–120 (protein upgrades, cheese alternatives) |
| Premium | 350–600 (sushi sets, chef’s plates, omakase) | 120–300 (crafted mocktails, premium juices) | 80–200 (truffle, caviar substitutes, gluten-free base) |
How strong are indirect competitors (vegetarian, flexitarian, health-focused), and what share do they capture?
Indirect plant-forward venues are numerous and attract flexitarians and omnivores seeking lighter meals, often outnumbering strictly vegan sites in key dining clusters.
These concepts capture a substantial share of “plant-forward” demand—typically 40–54%—because mixed groups default to inclusive menus with vegan lanes.
For a new vegan restaurant, partnering with gyms, studios, and offices helps convert this flexitarian traffic into predictable weekday volume.
Position your vegan concept with clear “everyone can eat here” messaging to broaden party-level conversion.
Get expert guidance and actionable steps inside our vegan restaurant business plan.
What are typical ratings and review patterns on Google, TripAdvisor, and social media?
Well-performing vegan restaurants commonly hold 4.5–4.9 average ratings on Google and TripAdvisor with 100s to 1000s of reviews.
Positive sentiment concentrates on friendly service, flavor consistency, inclusive menus, and aesthetics; negative outliers usually cite waits at peak and sold-out specials.
Defensively, operators reply within 24 hours, tag updates in Stories, and rotate limited-time items to reset expectations.
For a new vegan restaurant, systemize review asks post-meal and post-delivery to sustain ranking momentum.
This is one of the many elements we break down in the vegan restaurant business plan.
Which marketing channels and promotions work best, and what engagement do they create?
- Instagram/TikTok for menu reveals, Reels of chef prep, and UGC reposts drive awareness and saves.
- Influencer tastings tied to a limited window generate fast bookings and delivery spikes.
- Paid social retargeting to recent site visitors converts for weekday lunch promos.
- Partnerships with fitness/co-working spaces create bundled offers and trackable QR redemptions.
- Loyalty app or card with milestone rewards lifts repeat rate and average check.
What partnerships and supply chains do competitors rely on for organic/local/specialty vegan ingredients?
Leading vegan restaurants highlight local/organic farm partners and appear at farmers’ market pop-ups to reinforce provenance and freshness.
Specialty suppliers provide vegan cheeses, plant proteins, and gluten-free bases, with transparency used as a branding asset across menus and social posts.
Documented supply narratives support premium pricing and reduce perceived risk for first-time vegan diners.
Locking dual-source options (local + specialist) protects availability during seasonal or logistics shocks.
It’s a key part of what we outline in the vegan restaurant business plan.
What are average seating capacities, peak times, and occupancy rates?
Seating, peaks, and occupancy in the vegan restaurant segment are summarized below to guide staffing and reservation policies.
| Format | Typical Seats | Peak Times | Occupancy at Peak |
|---|---|---|---|
| Small café / dessert-led | 20–35 | 15:00–18:00; weekend brunch | 70–95% (walk-in heavy; quick turns) |
| Mid-size bistro | 25–60 | 12:00–14:00; 18:30–21:00 | 80–100% (Fri–Sun strongest) |
| Flagship / multi-floor | 80+ | Evenings + weekends | 85–100% (reservations recommended) |
| Delivery-first hybrid | 15–30 | Lunch weekdays; dinner daily | High throughput via delivery; 50–70% dine-in |
| Event/pop-up mode | Variable | Announced specials | Sell-outs common within 48–72 hours |
| Sushi / premium set | 25–40 | Evenings | Booked to capacity during launches |
| Campus/clinic tie-in | 20–40 | Weekday lunch | 60–85% with promotions |
Which competitors expanded recently or announced new openings, and how are they growing?
Veganerie expanded into high-visibility sites, including luxury mall and travel-linked locations, signaling a broad demographic capture strategy.
Smaller brands like Vistro and The Vegan Table add capacity more selectively, prioritizing consistency and chef-led quality control over rapid rollouts.
Growth tactics include delivery radius optimization, limited-time menus as launch campaigns, and collaboration dinners to cross-pollinate audiences.
For a new vegan restaurant, plan site two only after six months of stable KPIs: review velocity, repeat rate, and labor cost % during peak.
This is one of the strategies explained in our vegan restaurant business plan.
What unique offerings, innovations, or loyalty programs differentiate leaders?
- Plant-based sushi and omakase-style experiences (Golden State Vegan Sushi) for premium nights.
- Vegan “egg,” caviar-style toppings, and high-end cheese alternatives (Canes) to justify add-on premiums.
- Chef-led brunch programs and rotating seasonal bowls (Vistro) to drive weekend and social content.
- Bakery counters and dessert-first merchandising (Veganerie) to widen dayparts and ticket size.
- Community events, classes, and wellness brand collabs to deepen retention and local relevance.
Which competitor draws the most customers, and why (measurable factors)?
Veganerie leads in sheer footfall due to multi-branch presence and omnichannel strength, while Vistro over-indexes on destination diners per seat.
Quantitatively, these brands pair high ratings with frequent content drops and menu innovation, accelerating saves, shares, and bookings.
They also benefit from central siting that drives organic discovery and delivery batching efficiency within dense catchments.
Model your vegan restaurant’s calendar around weekly newsworthiness to keep algorithms and regulars engaged.
This is one of the many elements we break down in the vegan restaurant business plan.
Which channels and promos create the best ROI, and what results do they generate?
Instagram/TikTok short-form video, creator tastings, and time-bound specials reliably generate spikes in traffic and delivery orders for vegan restaurants.
QR-driven partnerships with gyms/co-working spaces provide measurable redemptions and weekday stabilization, while retargeting captures undecided scrollers.
Loyalty rewards (e.g., every 8th bowl free, VIP early access to drops) improve repeat rate and average check with modest COGS impact.
Convert this into a 90-day content and promo calendar with weekly anchors and a monthly “hero” activation.
We cover this exact topic in the vegan restaurant business plan.
How do competitors structure portions and pricing to hit margins?
Vegan restaurants use smaller entry plates and add-ons to protect menu accessibility while landing food cost % targets on mains.
Popular plays include tiered protein upgrades, gluten-free base surcharges, premium toppings, and dessert tie-ins to improve contribution margin per cover.
Engineering examples: anchor one high-price hero, use two decoys to frame value, then group profitable favorites into set menus.
Audit this quarterly against item-level contribution and prep labor minutes to keep margins stable as input prices move.
Get expert guidance and actionable steps inside our vegan restaurant business plan.
What data-backed view can I use to compare competitors quickly?
The table below synthesizes positioning, menu focus, price bands, and likely traffic drivers across key vegan restaurants.
| Brand | Positioning & Menu Focus | Typical Main Price (THB) | Primary Traffic Drivers |
|---|---|---|---|
| Veganerie | All-day café + bakery; family-friendly; broad vegan comfort | 220–420 | Multi-branch visibility, delivery reach, dessert program |
| Vistro | Chef-led, seasonal bowls/brunch, premium casual experience | 250–450 | Press/UGC momentum, limited-time menus, design-led space |
| The Vegan Table | Thai + fusion plates; inclusive pricing | 200–380 | Central siting, group appeal, steady lunch traffic |
| Alt Eatery | Clean fast-casual; bowls, wraps, comfort mains | 180–360 | Speed, transparency, Instagrammable staples |
| Pranaa | Healthy bowls and meal plans; delivery-forward | 180–320 | Subscription/plan offers, weekday convenience |
| Golden State Vegan Sushi | Plant-based sushi and premium sets | 350–600 | Evening destination, special occasions |
| Earth House / Canes / Tonklar Facai | Wellness and specialty items; niche clusters | 150–360 | Community ties, clinic/campus flows |
Conclusion
This article is for informational purposes only and should not be considered financial advice. Readers are encouraged to consult with a qualified professional before making any investment decisions. We accept no liability for any actions taken based on the information provided.
Want more on building and scaling a vegan restaurant?
Explore these step-by-step resources to plan budgets, model revenue, map customer segments, and execute a clear launch strategy.
Sources
- Vegan Food Quest – Vegan Guide to Bangkok
- Beach Bum Adventure – Best Vegetarian Restaurants in Bangkok
- HappyCow – Bangkok
- Veganerie – Locations
- Tripadvisor – Pranaa Vegan Restaurant & Bar
- RestaurantOwner – Pricing Vegan & Vegetarian Menu Items
- DojoBusiness – Vegan Restaurant Business Model Canvas
- DojoBusiness – Vegan Restaurant Competition Study
- GloriaFood – Marketing Strategy for a Vegan Restaurant
- Restroworks – Vegetarian Chain Restaurant Statistics