Hospitality Excellence - Creating a Food Culture

Transcript

2. Canada’s Annual Hospitality Symposium
8. A  good  idea?  
9. Why?   •  To  build  a  strong  network  of  likeminded   individuals,  in  the  field  of  hospitality….   – In  Toronto  (2007)   – In  Southern  Ontario  (2009)   – In  Canada  (2011)   – Globally  ?  (2013)    
10. Focus  
11. 2007 Event  Planner   Chef   MarkeQng   Writer   Sommlier  
12. Chair   Keynote  
14. Building  a  Culinary  Community  
15.   HOSPITALITY  INDUSTRY  PROFESSIONALS   aka  Stakeholders    
26. Sense  of  Place  =  Community  
27. Terroir  Program  /  Asset  
28. OpportuniQes  
29. OpportuniQes  
30. Mad  Maple  Country  Inn   “The  sun  streamed  through  the  big  windows  while  I  sat,  in  sock   feet,  on  the  se9ee  drinking  a  Muskoka  Cream  Ale  beside  none   other  than  Paul  McGuinness.  I  could  barely  speak.  Barton   Seaver  washing  dishes.  And  more  dishes.  And  sEll  more  dishes,   with  nary  a  complaint.  Connie  DeSousa’s  homestyle  take  on   cheesecake  was  delicious,  nuanced  (must  have  the  been  the   homemade  cream  cheese),  and  the  perfect  ending  to  a   triumphant  meal.”  –  Christa  Seychew,  American  food  writer  and   creator  of  Nickel  City  Chef     3  ArQcles  in  major  publicaQons   Globe  &  Mail   Buffalo  Spree   Toronto  Life  
34. Who  Cares?  
38. Outcomes   Stakeholders   Commi`ee   Presenters   Volunteers   Delegates   Sponsors   Short  term  outcomes   Take  ownership  in  event   AcQve  ParQcipants   Engaged  and  commi`ed  audience   InspiraQonal  and  educaQonal   content   MarkeQng  opportuniQes       Long  Term  Outcomes   Build  successful  business  relaQonships   Build  solid  brand  awareness   Build  resilient  networks        
40.   “To  invite  people  to  dine  with  us  is  to  make   ourselves  responsible  for  their  well-­‐being  for  as  long   as  they  are  under  our  roofs.”     ―  Jean  Anthelme  Brillat-­‐Savarin