Deep Dish Dialogues - Scaling Up from Restaurant to Retail

Over the last few years we’ve seen a big uptick in restaurants offering their food products for sale in grocery stores and selling their products online. In this Deep Dish Dialogue we’ll be learning from Crafty Ramen’s Co-Founder and Chief Culinary Officer, Jared Ferrall and CEO, Khalil Khamis about how they expanded their business from restaurant to retail.

Chef Jared will be demonstrating how a ramen dish is made in their restaurant and compare it to one of their frozen “heat and eat” ramens. With the help of Guelph Food Innovation Centre’s Derek Vella, we’ll explore requirements around food labelling and product development.

Erin Young from Lang’s John F. Wood Centre will also share some tips on what businesses should consider when scaling up their operations.

Register now to attend this event in-person at the Anita Stewart Memorial Food Lab at the University of Guelph or online on Thursday, January 18th from 11 a.m. to 12 p.m.