CULINARY TOURISM - RECIPE TO RETAIL

 

 

 

This 7 session program helps entrepreneurs and specifically, restaurant owners, turn their recipes into retail-ready products with a spin on adding a flair of culinary tourism in their branding and communications.

 

Learning Objectives

  1. Participants will learn how to turn their food product ideas and recipes into a consumer packaged food product!
  2. Participants will learn how to commercially scale their recipes while ensuring consistency in texture, shelf life and taste.
  3. Participants will get a better understanding of what circularity and sustainability is and how sustainable processes of food production can be used in their food business to reduce and/or repurpose food waste.
  4. Participants will learn how to apply principles of culinary tourism into their restaurants and food product communications and branding
  5. By the end of this program, participants will understand the legalities of selling a food product in Canada and USA as well as how to distribute and sell their products.

Eligibility:

  • Business operating and located in the Region of Waterloo
  • Limited seats available (14 seats)

Important Dates!

Application open: May 20 to  Jun 5

Application Review Committee Meeting: June 6th

Notify approved applicants: June 7th or 9th

 

Where:

  • all sessions are virtual, must have a reliable internet connection.

Sessions:

1:00 pm to 3:30 pm - over 3 weeks, two ½ day sessions per week

Week 1 June 14, 16
Week 2 June 21, 23
Week 3 June 28, 30
Mentoring Session Date TBD

 

Participants Required Dates and Deadlines (this outlines the dates required should you be selected to join the program) 

Frequently Asked Questions (to help clarify some concerns about the program)

Ineligible Grant Expenditures (should you receive funding, what you can and cannot spend the monies on)

 

 

Culinary Tourism Application
Personal Information

Business Information

 

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