January’s Deep Dish Dialogues will be exploring how restaurant dishes can be transformed into retail food products and how to scale up a business into the retail market.

Guest speakers include:

• Erin Young from the John F. Wood Centre. She will be sharing some tips on what businesses should consider before scaling up their operations
• Derek Vella from the Guelph Food Innovation Centre. He’ll be sharing how the Guelph Food Innovation Centre helps businesses with product development so that they can be sold in the retail market.

Plus we have special guests, Jared Ferrall and Khalil Khamis from Crafty Ramen who will share how they grew their business and transformed their restaurant ramen into their delicious frozen “heat and eat” products sold across the country!

Tune into the event online or join us in-person at the Anita Stewart Memorial Food Lab on January 18. Register to attend.