Today we’d like to introduce you to Niki Becker.
Niki, we appreciate you taking the time to share your story with us today. Where does your story begin?
The Green Table: A Love Story in Every Bite
The Green Table was born in 2018, from a deep-rooted desire to share plant-based goodness with everyone—vegans, meat-eaters, and the curious tastebud in between. I wanted to create a place where food wasn’t just nourishing, but healing. A table where all were welcome.
What most people don’t know is that it started because of my son. He was the one who introduced me to veganism. His influence shifted the way I saw food, health, and life itself. After losing him, The Green Table became more than a restaurant—it became part of my grief, my healing, and my way of keeping his legacy alive.
Then came COVID. Like every new business, we faced our share of storms—but the pandemic was a full-on hurricane. We adapted. We pivoted. And sometimes, we just cried. But we never stopped serving love on a plate.
Somehow, through the ache, the grind, and the prayers, we came out on the other side sobbing—but this time, with joy. Multiple awards, a thriving franchise, our own line of store products, and a growing family of team members and customers who’ve become part of the story.
The Green Table started as a dream to serve good food. But it turned into a movement rooted in love, resilience, and the belief that healing can begin with just one bite.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
You know, it’s funny—people often assume that if you’re still standing, you must’ve had it all figured out. But the truth is, it was a mix of both smooth and seriously bumpy.
Some parts were smooth—mostly because of clarity and conviction. I knew my “why” from day one. I wasn’t guessing my way through the mission—I wanted to offer plant-based goodness that everyone could enjoy, not just vegans. That vision never wavered. And honestly, that purpose helped guide every decision. From the menu to the vibe, there was a natural flow to how it all came together in the beginning.
Also, I come from a background of service and creativity, so building community through food felt intuitive. People connected to the energy of the space—we weren’t just selling food, we were creating comfort. That part felt right.
Now… the struggles? Whew. Let me catch my breath.
This journey tested me in ways I couldn’t have imagined.
First, the emotional side—I lost my son, who actually introduced me to veganism. That loss shattered me. But instead of stopping me, it became my fuel. Every dish we serve has a little bit of him in it. That grief shaped the Green Table more than any business plan ever could.
Then came COVID. One day we were building momentum, the next we were scrambling to survive. Pivoting to takeout, managing staff fears, trying to keep the lights on—it was exhausting. I was tired, heartbroken, and stretched so thin I could barely think straight.
And then, just the everyday challenges of being a small business owner. Broken fridges. Last-minute staff call-outs. A mountain of decisions and no manual. All while trying to heal.
But I kept showing up. Sometimes strong. Sometimes sobbing.
And eventually, the sobs turned into celebrations.
We went from survival mode to thriving. We’ve won awards, started franchising, launched our own product line—and most importantly, we’ve created a space where people feel loved and fed, inside and out.
So yeah… smooth in vision. Rocky in reality. But every bump was worth it.
Appreciate you sharing that. What else should we know about what you do?
Absolutely—I’d love to share.
At my core, I’m a chef and entrepreneur. I started The Green Table in 2018 with one mission: to serve plant-based food that’s not just healthy, but healing—and delicious enough to win over vegans, meat-eaters, and everyone in between.
What began as a passion project turned into a calling. I wanted people to experience food that nourishes the body and comforts the soul, and somehow, this little dream caught fire. Today, The Green Table has grown into a thriving brand with multiple awards, our first franchise location, and a growing line of plant-based products in retail stores.
It hasn’t been an easy road. I’ve built this business through deep grief, through the pandemic, through all the unpredictable twists of entrepreneurship—but I stayed the course. I showed up with love, with hustle, and sometimes with tears. I think that’s part of what sets me apart: I bring real-life experience, resilience, and heart into everything I do.
I’m also now a certified Holistic Health Practitioner, which really just expanded how I serve others. Food will always be my first language of healing, but now I’m able to support people in more holistic ways too.
What I’m most proud of is staying true to the mission—serving love on a plate, showing people that plant-based food can be powerful, soulful, and satisfying. Whether it’s in one of our restaurants, in someone’s home through a product on the shelf, or just in conversation, I want to keep showing that healing and joy can come from the same source.
We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
Luck definitely played a role—good and bad. I’ve had moments of heartbreak, like losing my son, that shaped the heart behind my business. And I’ve had blessings, like the right person walking in at the right time or doors opening when I needed them most. But honestly, most of it came down to showing up, staying rooted in my purpose, and trusting the process—especially when luck wasn’t on my side.
Contact Info:
- Website: https://Www.thegreentablerestaurant.com
- Instagram: Thegreentablerestaurant
- Facebook: Thegreentablerestaurant
