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News | FoodTreX Kathmandu Success: 100+ Delegates From 8 Countries

Kathmandu Nepal

ASIA’S FIRST FOODTREX FOOD TOURISM CONFERENCE HUGE SUCCESS: KATHMANDU WELCOMED 100+ DELEGATES FROM EIGHT COUNTRIES

The World Food Travel Association hosted its first FoodTreX Regional Food Tourism Summit in Asia yesterday. Over 100 delegates from 8 countries and 3 continents converged on the Park Village Resort in Kathmandu for a full day of speeches, meetings and inspiration about Nepal’s potential as a destination for food-loving travelers. Preceding the conference day, delegates enjoyed a full-day food tour to experience the real Kathmandu, and another day of chef demonstrations from some of the area’s more innovative restaurants. The Summit was produced with local partners U-Turn Marketing Solutions Pvt Ltd and Two Tables (Nepal) Pvt Ltd, and supported by a variety of sponsors that include Nepal Tourism BoardTurkish Airlines, the KGH Group and LG. Pictures and videos from the event can be found throughout social media.

The conclusion at the end of the Summit was that Nepal indeed has strong potential to welcome food-loving travelers, yet a lot of work remains to be done. WFTA Executive Director Erik Wolf shared the sentiment, “The warmth of the Nepalese people, the delicious, authentic foods and exotic spices all bode well for Nepal’s potential as a food-lovers’ destination. To realize that potential, the key stakeholders must come together with local entrepreneurs and work together to move forward. A food tourism strategy for Nepal is the logical next step.”

The dates for the next FoodTreX Summit in Nepal have already been announced: May 22-24, 2020.

ABOUT THE WORLD FOOD TRAVEL ASSOCIATION (WFTA)

The World Food Travel Association (WFTA) was founded in 2003 as a non-profit and non-governmental organization (NGO) and today is recognized as the world’s leading authority on food and beverage tourism. Each year the Association serves nearly 100,000+ professionals in over 100 countries. The WFTA’s knowledge, tools and training help trade professionals and organizations to leverage their area’s food and beverage products and experiences to help create a strong sense of place, which increases visitor arrivals; destination brand equity; and export demand for their area’s food and beverage products. Learn more at www.worldfoodtravel.org.

ABOUT THE FOODTREX FAMILY OF EVENTS

FoodTreX stands for “Food Travel Experience” and is a brand that was introduced by the World Food Travel Association in 2018 to increase the quality and level of innovation in food travel trade events. The FoodTreX Regional Summits bring discussion of food and beverage tourism issues and trends to stakeholders in local areas. So far, FoodTreX events have been held in the UK, Spain, Greece, Nepal, Australia and also online.

 

FOR IMMEDIATE RELEASE – (KATHMANDU, Nepal, May 26, 2018)

Media Contacts: Suraj Pradhan (+977) 9845075950 hello(at)twotables(dot)com(dot)au

Erik Wolf (+44) 7827-582 554 help(at)worldfoodtravel(dot)org

News | The Secret Weapon for Aspiring Culinary Destinations

culinary destination

While primary culinary destinations may find this article of interest, the article is written largely for the benefit of secondary and tertiary culinary destinations.

“We’re a food lover’s dream destination!” “We’ve got 180 different cuisines!” “We publish a comprehensive restaurant guide of the entire area.” “We’ve got a Starbucks.”

We’ve heard cries like these time and time again from destinations of all types and sizes. Just because your area has restaurants with multiple types of cuisines and a couple of breweries, does not mean that your destination is, or could be, a food-lover’s dream. And a restaurant guide and a Starbucks themselves aren’t travel motivators. As for whether your destination is a truly dream for food lovers, well, that is for the food lovers to decide!

When crafting a destination that will appeal to food lovers, there are two important ingredients to evaluate. The first is research, while the second is the culinary destination life cycle. In this article, we’ll look at research. Next time, we’ll look at the culinary destination life cycle.

Cash is the lifeblood of a business. Without cash, any kind of business will wither and die. Pretty simple math. Consequently, the business owner or manager is necessarily obsessed with sales. More revenue! More visitors! The company’s staff, and especially anyone in a sales role, gets tired of hearing the same pleas over and over. Similarly, travelers hate being bullied into buying more or being charged more.

How do we entice more visitors to try our destinations for high quality food and drink? Marketing decisions drive sales, but what drives the marketing decisions? Research.

In destination marketing, research can help us to discover a lot of different things such as the age range, income level and preferences of travelers who might be interested in our destination. But there is a problem with this kind of purely demographic information. Let’s say your research tells you that the type of traveler who would enjoy your destination is 30-40 years old, with one or no kids, earning €50,000-70,000 per year and who likes outdoor recreation as well as good food. What’s wrong with this picture? You’ve just described a huge percentage of travelers. And if you look at their preferences for good food and outdoor recreation, a very high percentage of the world’s tourist destinations could be a great fit. How does the data you’ve just gathered help to lure the ideal travel to your area? You need more precise data to help you to define your target markets. You don’t just need more research; you need a different type of research.

The laser scalpel in food tourism/culinary tourism/gastronomy tourism research is PsychoCulinary profiling. It’s a tool that our Association introduced in 2010, and which was honed to perfection since then. In a nutshell, PsychoCulinary profiling analyzes the buying behavior of food-loving travelers. It can explain why your friends love the new Italian restaurant down the street, while your family doesn’t care for it. It’s the same principle with destinations, namely, why some people rave about a place and other people return home without the same excitement.

There is another piece of the puzzle, however, and that is customization. Knowing how travelers think and make decisions is important and helpful. But what do you think would happen if you matched the wrong type of visitors to the wrong type of destination? For example, if your area is known for Michelin star restaurants, what would visitor exit surveys say if you marketed your area to food-loving novices? The comments would not be positive. Or if your area is known for food trucks, would Michelin-star seekers enjoy your destination? Unlikely. It’s like finding the right key to unlock the door. You’re trying to find the exactly right type of food lover who will love your destination, not just any destination. That’s how you get raving fans who return home and praise your area’s food and drink to friends like them.

To get this type of data, analysis is required, not just of the food-loving travelers, but also of the destination itself. You need quality research to make quality marketing decisions that will drive actual increased bookings. You may have heard the term market research before? That’s the market that is part of marketing.

As the world’s leading authority on food and beverage tourism, the World Food Travel Association has always led with firsts for our industry. We conducted the world’s first research study of American food-loving travelers in 2007, as well as the world’s first global study of food-loving travelers in 2010, which included our breakthrough PsychoCulinary profiling analysis. We followed with subsequent studies of American food-loving travelers in 2013 and another global study in 2016. Our research and data help destinations, governments and businesses to make sound decisions to woo successfully food- and beverage-loving travelers.

If you need data to help drive your strategy and marketing decisions, consider investing in our 2016 Food Travel Monitor report. Published in July 2016, less than 3 years ago, the data and conclusions from this report are still highly relevant. You can order a copy of the 342-page report for only US$395. The markets surveyed include Australia, China, France, Germany, Ireland, India, Italy, Mexico, Spain, the United Kingdom, and the United States.

The 2016 report will be discontinued in November 2019 to make way for the 2020 report, the price of which has been set at US$995. Markets analyzed in the 2020 report will be Canada, China, France, India, Mexico, the United Kingdom, and the United States. You can save US$600 by investing in the 2016 report today.

Both reports include the PsychoCulinary profiles of outbound food-loving travelers from those countries.

Order your copy of the 2016 Food Travel Monitor today before it’s no longer available. Remember, the 2020 Report will be priced at US$995.

You can also subscribe to our newsletter here.

This article is the first in a series of articles designed for marketers and strategists for culinary and aspiring culinary destinations. Next time we’ll be taking a look at the culinary destination life cycle.

News | World Food Travel Association launches Nepal’s First Food Tourism Conference

Kathmandu Nepal

Today, the World Food Travel Association, along with partners in Nepal, announced the launch of the country’s first food tourism conference under the name FoodTreX Kathmandu.

The FoodTreX brand was created by the World Food Travel Association (WFTA), as the umbrella brand name for the Association’s food and beverage travel trade events. The conference organizer and certified World Food Travel Association Ambassador, Suraj Pradhan reflects on the state of food tourism in Nepal, “Despite having an extensive food and drink culture, Nepal has not been able to tap the immense potential in gastronomic tourism. With facts and figures to back them up, we strongly believe that food is the way to a tourist’s heart.”

FoodTreX Kathmandu Regional Food Travel Summit will take place on 24, 25, and 26 of May at the Park Village Hotel by KGH Group at Budhanilkantha Kathmandu, 21218 Kathmandu, Nepal. Delegates will enjoy a three-day event full of food-loving activities, face-to-face networking opportunities and inspiration from some of the industry’s leaders. Organizers include Two Tables, the U-Turn Group and Social Tours.

Learn More & Register

Friday May 24 – delegates participate in a curated food tour with Kathmandu Food Trail

Saturday May 25 – “Meet the Chefs” at the HUB, Thamel, where delegates and local chefs will rub elbows with some of the country’s influential chefs and enjoy a cocktail-style event with an amazing dishes from local producers and made with local ingredients

Sunday May 26 –  FoodTreX Kathmandu is an all-day conference full of speakers sharing their success stories, presentations and panel discussions from local and international food tourism industry leaders

The purpose of the FoodTreX Kathmandu is to explore the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding in Nepal. It is an opportunity to network face-to-face with industry trailblazers and counterparts and help further develop food tourism in Nepal.

Erik Wolf, the WFTA’s founder and Executive Director, expressed his delight, “FoodTreX Kathmandu represents our first formal step into Asia. We’re pleased to be working with our local ambassador Suraj Pradhan and his team to deliver an outstanding first food tourism event for Nepal.”

The confirmed list of speakers includes:

Erik Wolf Executive Director, World Food Travel Association

Dr. Saurabh Kumar Dixit Eastern Hill University (India)

Karna Shakya Founder, KGH Group of Hotel and Resorts

Deepak Raj Joshi CEO, Nepal Tourism Board

Raj Gyawali Founder & Director, Social Tours

Prashanta Khanal Food Blogger & Restaurateur

Dr. Aruna Uprety Public Health Specialist

Bijay Amatya CEO, Kora Tours

Samita Kapali Co-Founder, Marketing Director, Green Growth

Sangam Sherpa Founder, Kapan Organic Farm House

Dr. Huma Bokkhim (PhD) Senior Food Research Officer, Department of Food Technology and Quality Control, Nepal

Sunil Shakya Chairman, PATA – Nepal Chapter, KGH Group of Hotel and Resorts

 

FOODTREX TARGET AUDIENCE

The FoodTreX conference series is designed for food, beverage, travel and hospitality professionals, including:

  • Destination marketers and governments
  • Small business owners and entrepreneurs
  • Marketing managers and strategists
  • Branding, PR and advertising professionals
  • Product developers
  • Trainers and educators
  • Bloggers
  • People considering a career change
  • Students forging their career path
  • Any other professionals with an interest in food and beverage tourism

Learn More & Register

ABOUT THE WORLD FOOD TRAVEL ASSOCIATION (WFTA)

The World Food Travel Association (WFTA) was founded in 2003 as a non-profit and non-governmental organization (NGO) and today is recognized as the world’s leading authority on food and beverage tourism. Each year the Association serves nearly 100,000+ professionals in over 100 countries. The WFTA’s knowledge, tools and training help trade professionals and organizations to leverage their area’s food and beverage products and experiences to help create a strong sense of place, which increases visitor arrivals; destination brand equity; and export demand for their area’s food and beverage products. Learn more at www.worldfoodtravel.org.

ABOUT THE FOODTREX FAMILY OF EVENTS

FoodTreX stands for “Food Travel Experience” and is a brand that was introduced by the World Food Travel Association in 2018 to increase the level of quality and innovation in trade events in our industry. The FoodTreX Regional Summits bring discussion of food and beverage tourism issues and trends to stakeholders in local areas. So far, FoodTreX events have been held in the UK, Spain, Greece, Australia and online. FoodTreX Kathmandu is the first FoodTreX event in Asia.

FOR IMMEDIATE RELEASE – KATHMANDU, Nepal, May 15, 2018

Media Contact: Suraj Pradhan (+977) 9845075950 hello(at)twotables(dot)com(dot)au

News | World Food Travel Association Signs Partnership With World Gourmet Society

world gourmet society

Today the World Food Travel Association (WFTA) and World Gourmet Society (WGS) signed a partnership agreement to collaborate on projects that support the shared goals of both organizations.

The WFTA’s mission is to preserve and promote the awareness of culinary cultures through hospitality and tourism. The WGS mission is to discover new culinary landscapes and support young chef talent.

WGS Founder and President Tesi Baur shared his enthusiasm for the partnership, “We from the World Gourmet Society are proud to call World Food Travel Association our partner as both organisations share the goals of embracing the diversity good food globally and discovering new food cultures from different angles. The partnership symbolises a perfect match of two food-focused organisations that share common goals and values in the global food scene”.

WFTA Founder & Executive Director Erik Wolf shared the sentiment, “We’ve known Tesi for years and the great work he does with the WGS. It was about time that we formalized our relationship. Our goals are closely aligned. We’re looking forward to supporting their efforts and growing together, starting with the upcoming chef video challenge.”

WFTA Executive Director Erik Wolf will serve as a judge on this year’s chef video challenge organized by the WGS. Meet the panel of judges.

About the World Food Travel Association:

The World Food Travel Association (WFTA) was founded in 2003 as a non-profit and non-governmental organization (NGO) and today is recognized as the world’s leading authority on food and beverage tourism. Each year the Association serves nearly 100,000+ professionals in over 100 countries. Our knowledge, tools and training help trade professionals and organizations to leverage their area’s food and beverage products and experiences to help create a strong sense of place, which increases visitor arrivals; destination brand equity; and export demand for their area’s food and beverage products. Learn more about the WFTA here.

About the World Gourmet Society:

WGS is a gourmet club for food enthusiasts and professionals alike. It’s a refreshing mix of influential culinary experts including food writers, chefs, restaurant owners and managers, young and dynamic individuals with new and exciting ideas – and last but not least, people who simply love food. When you join WGS, you join a group of global gourmet enthusiasts. You can create a personalised profile page detailing your culinary expertise and can contact and exchange ideas with like-minded food lovers from all around the world. Learn more about the WGS here.

News | Should Greece Bet on Gastronomy Tourism?

Food Tourism Greece

We grew up listening and reading about the beautiful Greek beaches and the brilliant sun of Greece.

For many decades, people from all over the world have been visiting Greece to enjoy the unique Greek summer. Photos with sandy beaches and emerald waters travel around the world and are republished on social media platforms every day. But is Greece only sun and sea? Apparently not. Greece is culture, history, way of living but also tasty food.

This has always been recognized by people from other countries! Greeks know very well how to enjoy the tasty food with good company!

The history of Greek gastronomy is long. Even today, there are Greek recipes which were included in ancient Greeks’ daily diet. Over the years, Greek cuisine has evolved, and has become what we all know and enjoy nowadays.

Greece has a strong gastronomic culture. It has plenty of recipes, great local products and people who know how to cook and they love to do it daily, in every corner of the country. All this makes us believe that Greece, in the coming years, will be able to claim a high position on the world map of gastronomy tourism.

We already have the first thing we need, the good local cuisine.

The second thing that helps Greece, is that in general there is a good reputation of Greek cuisine abroad.

So, how do we have to move forward?

Gastronomy tourism does not just mean that those who come to Greece will eat good quality and delicious food. It means that we will offer high-quality gastronomic experiences such as food tours, cooking classes, wine tastings, visits to dairies, estates, etc.

All of these activities should be recorded and create a tourist product. We need to describe them well and price them fairly. These programs should then be promoted abroad, through travel agents but also directly to the general public.

It is out of question that the gastronomy experiences offered, should be of a high standard. They should attract the tourists for their quality in order to make them continue spreading the word about Greece, even when they leave our country.

Food was from ancient times a way for people to approach each other. In Greece, the family table is something sacred. It gathers relatives and friends, where issues that concern them are discussed. The family table in Greece is where the Greeks communicate their joy or sorrow.

Greek people are hospitable. They honor their visitor and easily offer him a seat on their family table, making him feel a member of the family.

These are our two strongest elements for the future development of Greek gastronomy tourism. Our good local cuisine and the strong hospitality that the Greeks have. It is a combination that if it is cultivated properly, it is irresistible.

The development of gastronomy tourism in Greece will bring significant benefits to the agricultural sector too, since local Greek products will be consumed. This will also greatly benefit the local community, so profits are much larger than anyone can imagine initially.

What we need is to create organized and attractive tourist programs. Speaking for organized proposals, we do not mean suggestions that appeal only large groups of tourists from abroad. We are talking about a detailed inventory of the gastronomy experiences we can offer to our guests.

This is precisely the process that we will have to follow throughout Greece, so that Greek food tourism can be shaped and become an autonomous tourist product.

We should all work towards this direction, knowing that in the coming years gastronomy tourism is expected to rise to very high levels.  It would be a shame if Greece would not be on the top since it is a country with long gastronomy tradition and a strong sense of hospitality.

Maria Athanasopoulou is an Ambassador of the World Food Travel Association in Greece and Master Culinary Travel Professional. She is also the founder of the tourism marketing company Respond On Demand Ltd.

News | Plastic Bans Are Finally Happening!

plastic waste

Packaging waste, and especially single use plastic, is one of the biggest problems our world has ever faced. What do you think? Is the problem out of control? Have we passed the point of no return?

Here at the World Food Travel Association, we still think Earth has a chance.

And as it so happens, the war against plastic waste is now on. We noticed some movement towards this over the past few years. Now in 2019, we have seen a surge in bans on plastic of various forms, from straws and shopping bags, to cutlery, takeaway containers and more. And many of the experts we surveyed for our 2019 State of the Food Travel Industry Report agreed that single use plastics were detrimental to the overall food- and beverage-loving visitor experience. It seems that we have consensus: we have a problem.

Many cities, regions and countries have recognized the problem and are now doing something about it to force change. After the State of California banned plastic bags and implemented a tax for single use plastics, the US state of New York followed with its own plastic bag ban. Within California, San Francisco enacted legislation last year to ban plastic straws. We have also seen that Taiwan is stepping up with their own bans as well as the European Parliament for legislation across the EU.  This is music to our ears!

At the World Food Travel Association, we support industry advocates who educate food loving travelers to reduce the volume of food and beverage packaging waste that we all generate. Learn more about who we support and what we are doing here.

How are you helping wage the #WarOnPlastic?

News | World Food Travel Association Launches New Culinary Certified Tourist Guide Program

Culinary Certified Tourist Guide

WORLD FOOD TRAVEL ASSOCIATION LAUNCHES NEW ONLINE CULINARY TOURIST GUIDE CERTIFICATION PROGRAMME

Today the World Food Travel Association (WFTA) and the European Federation of Tourist Guide Associations (FEG) signed an agreement to offer the world’s first truly online, comprehensive Culinary Tourist Guide Certification training programme.

The WFTA is the world’s leading authority on food and beverage tourism.  Its World Food Travel University offers the world’s greatest variety and highest quality of food tourism education and training programmes. The Association offers Masterclasses, a Master’s Degree, speeches, workshops, a trade podcast and an industry handbook under its World Food Travel University portfolio.

The Culinary Tourist Guide Certification training programme is a short course designed to deliver highly specific content at the participant’s own pace. The training programme takes approximately three hours to complete and includes two online Masterclasses with knowledge comprehension exams, followed by an open question assessment. At the end of the training, those tourist guides who pass are certified that they know how to design and conduct a high-quality and professional culinary tour. Tourist guides who graduate receive a printable diploma, lapel pin and marketing support.

The programme is delivered 100% online and is custom designed to meet the needs of professional tourist guides. English subtitles make comprehension easier for those whose native language is not English.

The training programme is offered exclusively to the FEG’s association members and affiliates. A list of affiliated organisations can be found on the FEG website.

The FEG Executive Council President, Efi Kalampoukidou said, “We are really glad to be able to collaborate with the WFTA on this first online course for FEG to offer exclusively to its members. We have all been guiding in our own areas of qualification on gastronomy tours, wine tasting, traditional food markets and taking ​our guests to cooking classes, but ​so far with no ​formal life-long training for our profession ​in this specialist field. It is a great chance for us all to be trained and assessed by the WFTA and finally become ‘Culinary-Certified Tourist Guides.’ I’m sure our colleagues across Europe will embrace this effort for continuous professional development and it’ll be a great success ​for all.  This certification will be ​of benefit not just to tourist guides, but to travellers ​as a whole – destinations, tour organisers and of course ​our domestic and overseas travellers, who will all enjoy ​enhanced guiding services ​from us. “

The WFTA’s Executive Director, Erik Wolf added, “This is an important turning point in the world’s food/culinary/gastronomy tourism industry. There has been a tremendous growth in food tours around the world. What has been lacking so far is the professionalism needed to help travelers get the most out of a destination and its culinary culture. There are a lot of reviews with 5 stars on websites like TripAdvisor simply because the guide had a great personality. Travellers need assurance before they leave home that the guide knows the local culinary culture inside and out. Many guides do, but sadly many do not, and the consumer is none the wiser. Our culinary tourist guide certification programme is designed to provide a common denominator of excellence among culinary tourist guides world-wide. Travelers can rest assured that a Culinary-Certified Tourist Guide will deliver an in-depth, high-quality culinary tour of the given destination. We’re delighted to partner with FEG in this important endeavor.”

Learn More or Guides Apply Now

ABOUT THE WORLD FOOD TRAVEL ASSOCIATION (WFTA)

The World Food Travel Association (WFTA) was founded in 2003 as a non-profit and non-governmental organization (NGO) and today is recognized as the world’s leading authority on food and beverage tourism. Each year the Association serves nearly 100,000+ professionals in over 100 countries. The WFTA’s knowledge, tools and training help trade professionals and organizations to leverage their area’s food and beverage products and experiences to help create a strong sense of place, which increases visitor arrivals; destination brand equity; and export demand for their area’s food and beverage products. Learn more at www.worldfoodtravel.org.

ABOUT THE EUROPEAN FEDERATION OF TOURIST GUIDE ASSOCIATIONS (FEG)

FEG was founded in 1986 in Paris to represent the tourist guide profession at the European level, to publicise and improve the quality of service offered to all visitors to Europe, and to bring together and strengthen professional tourist guiding links across the continent. Since then, the organisation has grown to serve over 50,000 professional tourist guides all throughout Europe. FEG provides training, advocacy and a Code of Conduct to ensure the continued professionalism of tourist guiding in Europe. Learn more at https://feg-touristguides.com.

ABOUT FOOD TOURISM

Learn more about what food tourism is, which business sectors it includes and the benefits of being involved at www.WhatIsFoodTourism.org.

RELEASE DATELINE: LONDON, United Kingdom (May 6, 2019)

MEDIA CONTACTS:

Erik Wolf, Executive Director, World Food Travel Association help(at)worldfoodtravel(dot)org, (+44) 7827 582 554

Efi Kalampoukidou, President, European Federation of Tourist Guide Associations info(at)feg-touristguides.org

 

News | Top 3 Takeaways from the 2019 FoodTreX Online Food Travel Summit

Online Summit

The World Food Travel Association just held its 2019 FoodTreX Online Food Travel Summit on April 17-18.

FoodTreX Online is the world’s largest virtual trade conference for the food and beverage tourism trade, taking place every April, and only online.  This year’s edition featured nine international expert speakers across a variety of industries that addressed today’s hot topics that destinations, tour operators and other food, beverage or tourism businesses are facing today.

Here are the top 3 takeaways that you need to know from the 2019 FoodTreX Online Summit:

 

1. YOU CAN MAKE MONEY SELLING VEGETARIAN AND VEGAN OPTIONS

Did you know that as much at 33% of travelers are either vegetarian or vegan? If you don’t offer a good vegetarian selection, you are neglecting many travelers as well as their traveling companions! Also, plant-based menu options are almost always cheaper than meat. Your food costs might be half, and even if you charge $/€/£ 1 or 2 less for the item, you’re still making a lot more per dish! So you are actually making money by offering vegetarian options. And meat eaters eat vegetables too, so it is not uncommon for a meat eater to order a vegetarian dish. Meat is not required! Then consider how sustainable-minded travelers are exactly the kind of visitors a destination wants: they tend to spend more, stay longer, and of course care about their own personal impact as travelers. It’s time to reconsider vegetarian and vegan!

 

2. WHERE ARE YOU IN THE FOOD TOURISM DESTINATION LIFE CYCLE?

All destinations have a food tourism destination life cycle (see picture above), a concept first pioneered by the World Food Travel Association. It is important to know at what stage of the cycle your destination is currently in so you can plan accordingly. Some destinations are starting to find their own way with food tourism, while others are starting to decline, for a variety of reasons. Perhaps it is time to create or to update your Food Tourism Destination Strategy before it is too late. (By the way: we can help with that!)

 

3. SHARE THE LOVE. DON’T HOG THE SOCIAL MEDIA SPOTLIGHT.

Shine the light on your local culinary heroes instead of just on your destination or specific foods. Sharing other people’s stories in your area widens your audience and brings engagement. Also don’t forget to involve local experts like writers, commentators or photographers. These professionals can bring new ideas and perspectives to your social media feed. Have you ever thought of hosting an Instagram takeover? That’s right: you hand over the keys to your Instagram castle to someone outside of your organization, perhaps for a weekend. It may seem risky, the rewards can be tremendous.

 

Want to learn more? You can get access to all the recordings as well as our 11-page Key Takeaways PDF in our online store here.

Want to see who spoke at FoodTreX Online before ordering? Download the program here.

GET ACCESS NOW

News | 2019 World Food Travel Day Huge Success

world food travel day

On April 18, 2019, the World Food Travel Association, along with our various partners around the world, celebrated the very first World Food Travel Day.

Another first for our industry, World Food Travel Day is a full day dedicated to help preserve, promote and celebrate our world’s unique culinary cultures. We would like to acknowledge and thank all of the individuals, organizations and destinations around the world that participated to make the first World Food Travel Day such a huge success.

The campaign garnered more than 2,000 impressions on Google, across 15 different countries and in 4 continents. And the mentions are still coming in!

If we don’t take the steps to preserve our local culinary cultures, who will? We hope to see you for the next World Food Travel Day taking place on April 18, 2020!.

Check out the Twitter results!

Check out the Instagram results!

#WorldFoodTravelDay

Episode 19: Christie Peters – Skip the Easy Money

Christie Peters Eat Well Travel Better Business of Food Travel Podcast

In this episode #19 of Eat Well Travel Better, join us as we speak with Christie Peters, a former model, who left her modeling career to return to her hometown, Saksatoon, in the Canadian prairies, a land of opportunity, a kind of wild west, where innovative and passionate entrepreneurs can do more and innovate more quickly than in a bigger city. Today Christie is the successful Chef/Owner of The Hollows and Primal Pasta restaurants in Saskatoon, Canada. Through her unconventional sourcing and matching of the ingredients found in the harsh climate of the province of Saskatchewan, Christie has been able to achieve a remarkable level of recognition in just a few short years. 

In this episode you'll learn:

  • Make it nice or make it twice
  • Why slow and steady wins the race
  • Why you should skip the easy money
  • How waste is money
  • Watching the small details can add up to big savings
  • What you can do to avoid paying for advertising
  • What you can do to avoid having to repeat tasks

Discussed in this episode:

Christie's companies: The HollowsPrimal Pasta