Kitchen to Commerce is a one-day workshop that will cover everything Algoma residents need to know about how to bring food ideas and recipes to the Canadian marketplace. On Saturday, October 14, 2017 from 10am – 2:30pm at the Elks Lodge in Echo Bay, ON, attendees will learn from well-known, industry experts about the necessary steps to take a product from the farm or kitchen to store shelves.
The Kitchen to Commerce workshop will provide attendees with the opportunity to learn and engage with experienced professionals in the food service industry by participating in various information sessions. Speakers include two highly respected and successful food industry experts: Winnie Chiu, Industry Advisor of FIRSt at George Brown College; and John Hale, President at Hale Food.
“Navigating the world of food manufacturing and production can be stressful and intimidating,” said Jessica Laidley, Project Coordinator of Central Algoma Food for Everyone (CAFFE). “By hosting this event in our region, it allows for knowledgeable industry experts to come to us. Developing a new product using the variety of delicious local food produced in our area could really contribute to a northern Ontario brand and encourage folks to consider their own small business and innovation in the food industry.”
Winnie Chiu will lead the R&D Case Study and Budget Planning session, sharing exactly what steps and costs are necessary to transform a home or food-service recipe into a commercially viable product that can be sold to distributors, retailers and consumers. This session will prepare food business owners to understand how to budget both time and money to get new products to market effectively and efficiently.
“It is important for the food entrepreneurs to have foundation guidelines in the product development process; as most people thinks developing a food product is simply like cooking in their home kitchen,” said guest speaker Winnie Chiu. “In reality, it is far more complex just like bringing any consumer products to market. I hope my presentation will provide technical insights to the attendees in the Algoma region so they are well prepared in their commercialization journey.”
John Hale will present a Production Scaling Questions Answered session, in which he will share his experience working with big and small companies, how to increase capacity, optimize the efficient and safe production of products, and stay profitable in the process.
“Opportunities for food development and innovation exists throughout Canada, including northern Ontario. Even the simplest idea can provide real pleasure to our customers,” said guest speaker John Hale. “I am really looking forward to coming to Sault Ste. Marie to discover the passion for food there and try to solve any burning questions or issues the entrepreneurs may have.”
Additional sessions include: Food Labelling Requirements, Market Channels and Costing and Pricing.
Kitchen to Commerce is hosted by the Rural Agri-Innovation Network (RAIN), a division of the Sault Ste. Marie Innovation Centre in partnership with NORDIK Institute, and the Central Algoma Food For Everyone (CAFFE), which is a project of RAIN’s in partnership with Next Generation North and North Channel Poverty Network. This workshop is being funded in part through Growing Forward 2 (GF2), a federal-provincial-territorial initiative. The Agricultural Adaption Council assists in the delivery of GF2 in Ontario. It is also funded in part through the Ontario Trillium Foundation (OTF).
Visit kitchen2commerce.eventbrite.ca to register and learn more, or RSVP to pay at the door to Jessica Laidley at firstname.lastname@example.org or (705) 942-7927 x 3034. Registration is required; deadline to register is September 30. Tickets are $20 per person and include a local food lunch catered by Red Door Catering.
For more information about Kitchen to Commerce, including the agenda for the day, visit http://rainalgoma.ca/kitchen2commerce.