Harp & Cork, Southern Hospitality Group, serves to bridge the gap between ethics and profitability, by investing in companies with forward-thinking processes, high levels of service, and minimal environmental impact. Under the leadership of award-winning Chef Shaun Noonan, they consult, partner, and manage new or existing restaurants to show how adopting a majority plant-based menu can put a brand back on the map while making this world a better place for everyone. Establishments include Curate Natural Wines, Dharma Southern Kitchen, Eola General, Juniper Patisserie, Market on South, Oak Flame Pizza, and The Vegan Hot Dog Cart. Visit harpandcork.com to learn more.