We use the hotdog as a kind of Trojan horse to introduce the plant-based diet to a broader audience. Many people think plant-based food is boring, difficult and that it won’t provide them with enough protein. We are are here to prove them wrong by serving outstanding hotdogs and sausages that make it impossible to resist the plant-based option.
Since April 2017, Plantepølsen has been selling vegan hotdogs from a repurposed cargo-bike at events in and around Copenhagen. Now we dream of having our own shop, our own food truck and of being able to produce our own vegan sausages. This project brings us one step closer to our dream. Reaching our funding goal of 50,000 DKK means being able to install a proper ventilation system to lead smoke up over the rooftops (legal requirement).
Plantepølsen serves vegan gourmet hotdogs that are inspired by the tastes of the region and of the world. Our tasty sausages are based on plant proteins and topping can include homemade relishes, slaws, kimchi and pickles combined with our own hot, sweet and savoury sauces.
We have actually already signed a lease for a space in Jægersborggade - the best and most "hyggelig" location imaginable - but need help with renovation and redecoration. For the kitchen, the most important job is to install a ventilation system - all other tasks are secondary. The space is 46 m2 and divided by a wall that separates the kitchen.
Vegan hotdogs for the benefit of humankind
Space travel is awesome and humankind has benefitted from NASA’s research in more ways than we know. But why focus on space when we have a planet to save? One of the biggest threats to the environment is the meat industry (and Trump) and we have to reduce our consumption radically, preferably yesterday. If we don’t, we’ll soon all be floating in space. And not in a cool way.
To save the world, we need to inspire more people to eat plant-based and planet-friendly, making PLANTEPØLSEN the NASA of the twenty-first century✌
Our (slightly mad) Vision
Eat Plants - Save Earth - Go to Mars
Imagine yourself standing in a space station diner on Mars looking out over the rocky red surface and taking the first bite of a juicy hotdog that you have essentially grown yourself. The moment is broadcast to Earth because of its monumental implications; humans will have become an interplanetary species! Point is: Sure, let's inhabit other planets, but if we learn to cultivate nutritious and delicious food sustainably on Mars we ought to be able to do the same here on Earth. We envision a thriving Marsian population who live entirely from plants and the shop will be our first prototype of the future diner experience.
We are three partners in Plantepølsen with each of our competencies ensuring that the project is executed and implemented into our business. Besides the physical labour we will be managing the kickstarter campaign, developing the menu, making deals with suppliers, getting media coverage and more. Our rental agreement started on March 15 2018 and we will be renovating and decorating from then till we open on May 1 2018.
Ebbe Skovfoged is an educated cook and food technologist (fødevareteknolog). He has worked at Meyer's Cantines and is the company's product manager. Ebbe is responsible for developing the menu, negotiating with suppliers and a making sure that everything in the shop lives up to the legal requirements.
Peter Brix Bæk has a cand.merc.HRM & a Minor in CSR from Copenhagen Business School. His understanding and experience with entrepreneurship, day-to-day operations and networking will help ensure that Plantepølsen's long-term strategy incorporates the right subgoals and necessary development.
We are of course not able to pull this off on our own. Here's a handful of our friends and supporters who are helping make this project a reality.
Sara Lemchen is our magician, graphic designer and the creator of our magnificent visual identity.
Moa Liukkonen & Maja Samsø Bastian are our interior designers who will help us make the space look like a million. They have already been collecting inspiration and here’s a first glimpse of what it will look and feel like:
The boring but very important part!
Reaching our funding goal of 50.000 DKK means covering the costs of installing a ventilation system which is required for us to be able to have our sausage pan, deep fryer and toaster going. We are exploring the possibility of utilizing existing pipes to lower the cost, but this is not sure yet.
We have been so fortunate to take over a space with a lot of existing kitchen equipment which means that we will save a lot of money on this account. Besides the ventilation system the main expense will be creating a hole in a load bearing wall in the middle of the space. We want to open this up to create more space for seating and to have an open view to and from the kitchen.
Thank you so much for your interest and support!
With love and gratitude
Oliver, Ebbe and Peter
Risks and challenges
Risk #1 - Increased costs
In case the expenses turn out to be higher than expected, we have a funding partner who will cover the remaining costs. Our aim is to start up without loans or investments, but we have managed to cover our backs by having a plan B.
Risk #2 - Delayed opening
The renovation will go on in March and April and we plan to open our diner on May 1. In case renovation takes longer than expected we will have a "soft opening" on May 1 and postpone the grand opening to mid May.
- (18 days)