RC Show - Virtual Networking Takeaways
Did you miss our curated networking sessions as part of the 2021 Virtual RC Show?
Here’s an idea of what was discussed:
Trends in Local Food
New food-service business models and revenue diversification tactics
Circular food systems and what’s happening in Guelph
The challenge of labour shortages in hospitality and tourism
Investing in your staff
Restaurant alcohol sales regulation
How local food helps build community
Sustainable and local takeout packaging options
Growing more world foods here in Ontario
Leveraging increased consumer interest & support in local food
The Art of the Pivot
Finding new markets. E.g. going direct-to-consumer
Transforming restaurants into retail spaces
The rise of the virtual cooking class
Transitioning from large-scale events to micro-events
Sustainable & philanthropic approaches to economic recovery
Using digital platforms & social media to diversify service offerings
The role of collaboration
Culinary Cultural Diversity
How to leverage our foodways to connect people with place
The general awakening happening around diversity, equity and inclusion (DEI) and the need for more cultural diversity represented in our industry
How to celebrate our diversity without appropriating it?
How do we define Canadian/Ontario cuisine?
Updates from our network:
100km Foods, North York, will soon be celebrating the one year anniversary of their direct-to-consumer retail launch.
360 The Restaurant at the CN Tower, Toronto, describes their menu as ‘Canadian cuisine’. They create opportunities for diverse team members to contribute to the menu.
Bonfire on Queen, Paisley, is developing some new hyperlocal products.
Elmhirst’s Resort, Keene, continues to practice true farm-to-table foodservice; they grow or raise most of their own ingredients.
Ghost Kitchen by Wooden Boat Food Co., Kitchener, is BYOC (bring your own container) friendly, and uses fully compostable takeout containers.
Hessenland Inn & Schatz Winery, Zurich, is now producing wine with grapes from their vineyard and has launched a ‘Cook with Frank’ cook-along series.
Langdon Hall, Cambridge, highlighted the silver lining of transitioning to smaller scale events; greater appreciation for having an event and expanded knowledge of kitchen staff.
Little Mushroom Catering, Cambridge, has prepared meals for frontline workers , and started an online pre-order grocery store, and opened their kitchen spaces for small food businesses to rent during this time.
Metro Toronto Convention Center, Toronto, has been closed but staff are participating in a virtual series of ‘Chef Conversations’.
Niagara Parks, Niagara, has five Feast On certified restaurants along the Niagara Parkway and look forward to greeting guests again soon.
Otter Creek Catering & Food Truck, Kingston, Chef William Arnaud received a civic award for heading up Lionheart Inc.’s food rescue program.
OWL Rafting, Foresters Falls, has embraced communal living by having their team live on-site, and has shifted their dining model from buffet to a table service.
Radical Gardens, Timmins, has taken strides to improve their team’s work/life balance, now operating exclusively as a ghost kitchen with reduced hours. They are LEAF certified.
Sanagan’s Meat Locker, Toronto, Peter Sanagan, Owner, has released a cookbook entitled Cooking Meat and is growing their e-commerce operations.
Swine & Vine, Kitchener has launched weekly virtual cooking and cocktail classes.
The Grove Brew House, Kingsville, has launched a line of some exciting new seltzers and extended their delivery across the province.
The Neighborhood Group of Companies (Borealis Grille, Miijida Cafe & Bistro, The Wooly Pub), Kitchener/Guelph, is part of the circular food economy project in Guelph and is B Corp certified.
Trestle Brewing Company Ltd., Parry Sound, created a unique Yurt Tasting menu using 100% local Ontario ingredients & beverages.
University of Windsor - Residence Dining, Windsor, is increasing sustainability efforts by using environmentally-friendly take-out containers and drawing inspiration from the origins of their diverse student body to create meals that are culturally appropriate.
