Karma Kebab
Karma Kebab is a plant-forward food brand and hospitality concept built around kebab-inspired dishes with Middle Eastern flavors and Mediterranean influences. On its own website, the company describes its food as made to be shared, with a focus on better ingredients, clean label positioning, and a format that works from street food to full-scale kitchens. The company serves both restaurant guests and business customers. In Amsterdam, Bar Karma offers a dine-in experience centered on shared plates, while the B2B side positions Karma Kebab as a versatile plant-based protein base for chefs, producers, retailers, and foodservice operators. Karma Kebab presents itself as a practical, flavor-led alternative within the kebab category: plant-forward, high in protein, and designed to perform in multiple applications without losing the social, shareable character of the dish. Core Values Plant-forward : The company emphasizes a fully plant-based menu and plant-based kebab products, with a clear focus on vegetable-based ingredients. Clean label : Karma Kebab highlights clean label positioning and a simpler ingredient story as part of its product philosophy. Flavor first : The brand repeatedly stresses taste, describing its food as full of flavor and built around smoky, fresh, spicy, and bright profiles. Shared dining : A central value is eating together; the concept is designed for the table, not the individual, and encourages sharing and connection. Practical performance : Beyond values, the company focuses on products that work in real kitchens and high-volume settings, with an emphasis on speed, consistency, and scalability. Unique Aspects Born from festival service : Karma Kebab says it was developed for festival environments and tested in real high-pressure service, which shaped both the brand and the product. Scaled from food trucks to a fixed venue : The company grew from a nomadic food-truck operation across multiple European countries into a permanent Amsterdam location at Bar Karma. Broad B2B applicability : Its kebab base is positioned for foodservice, retail, and industrial use, not just restaurant service, which broadens the commercial model. Known festival footprint : According to reporting in Het Parool, the brand has been sold at around 300 festival days per year through six food trucks. Large-format hospitality capability : Bar Karma is presented as a venue for group dining and private events, with capacity for up to 150 seated guests or 250 for walking dinners.