food travel

  • Jane Connelly posted an article
    MEETING THE EXPECTATIONS OF FOOD-LOVING TRAVELERS at FoodTreX London see more

    Every moment in the customer journey has gained significant importance in the satisfaction of our travelers. Food-loving travelers in particular are raising their standards and their expectations. How can a business or destination handle these new demands? At FoodTrex London | Food Travel Innovation Summit on Sunday, November 4th, an industry expert will share his expertise on understanding the Food Lover's Customer Journey.


    SESSION DESCRIPTION

    It seems that everyone is looking for unique and memorable food and drink experiences while traveling. Eager to get their share, businesses of all kinds are popping up to get in on the action. Even chain restaurants and hotels talk about ingredients that are locally-sourced and inspired. The truth is, travellers already come with so much knowledge about a destination and its food, they have extremely high expectations. How can we balance high traveller expectations with, everyday cost-cutting business measures, competition in destination branding and the impact of influencers? The key to your success is understanding the Food Lovers' Customer Journey. Tom will take us on a journey into the future with what you need to think about as you plan ahead.

     

    If learning how to reach the right travelers with the right message at the right time is of interest to your business or destination, then this session is a must.

    Speaker: Tom Buncle, Managing Director, Yellow Railroad Consulting, Edinburgh, Scotland

    Session tags: food travel, customer journey, customer experience, destination branding, customer expectations

    LEARN MORE & REGISTER FOR FOODTREX NOW

  • Erik Wolf posted an article
    Latest episode! Eat Well Travel Better: The Business of Food Travel Podcast featuring Alison Burgh see more

    Just released! Our latest episode #14 of Eat Well Travel Better: The Business of Food Travel Podcast, featuring Alison Burgh.

    In this episode, tourism development consultant Alison Burgh talks with us about the importance of cultivating a sense of community, why creating a unique and memorable experience is a critical part of getting food tourism right, and why you can't worry about doing what is expected of you. She cites examples in Jamaica and Belize to illustrate her points.

    In this episode you'll learn:

    • Why developing a sense of community is critical in food tourism
    • Why creating a unique and memorable experience is a critical part of getting food tourism right
    • Why you can't worry about doing what is expected of you - just follow your heart

    LISTEN NOW

     

  • Jane Connelly posted an article
    SPECIAL DIETS & FOOD TRAVELERS | FoodTreX London see more

    Special diets are a trend that cannot and should not be ignored. As expectations from consumers are growing, we are entering an important period in food service history. How should we adapt and how can we adapt to better serve the needs of individuals? At FoodTrex London | Food Travel Innovation Summit on Sunday, November 4, come hear from an industry expert who already has this all figured out.


    SESSION DESCRIPTION

    You've heard about all the latest dietary trends: gluten-free, vegan, dairy-free, grain-free, kosher and halal, and so on. You might think this conversation belongs at a consumer food marketing conference, but remember, food lovers bring our behaviours and preferences with us when we travel. That means we don't "turn off" eating gluten-free or vegan while we are on holiday. There is potential for major misunderstandings on the part of the foodservice professionals as well as the travellers. Luisa Puppo, entrepreneur and small business counselor based in Liguria, Italy, has carved out a niche for herself as an expert in the issue of special dietary concerns and food travel. She'll share her discoveries with you.

     

    If you have noticed an increase in traveler demands for special dietary preparations, then this session is a must.

    Speaker: Luisa Puppo, CEO, Liguria by Luisa, Genoa, Italy

    Session tags: food travel, special diets, gluten free, vegan, vegetarian, halal, kosher, expectations, foodservice

    LEARN MORE & REGISTER FOR FOODTREX NOW

  • Jane Connelly posted an article
    QUALITY NOT QUANTITY WINS THE ONLINE MARKETING GAME at FoodTreX London see more

    How many followers do you have? How many likes did that last post get? Are people subscribing? Do these questions sound familiar? At FoodTrex London | Food Travel Innovation Summit on Sunday, November 4th, a social media expert and blogger will share her secrets about the best approach to social media and food travel.

     

    SESSION DESCRIPTION

    Most businesses, of all kinds, have an online marketing strategy that includes leveraging social media to disseminate content. Some of the most successful business work with influencers, bloggers and content creators to help tell their food stories. When working with influencers, though, it’s important to look beyond the numbers and number of Instagram followers. Instead, marketers should focus on quality content that meshes with your brand and messaging. In an era when we can pinpoint specific target markets in email marketing or online advertising, should we not be doing the same with outreach to influential content creators? As trade professionals continue to use social media and influencer outreach, isn’t it about time that we perfected our approach with the most valuable content creators for our needs? Amber will show you what you need to do.

     

    If working smarter not harder in your online marketing strategy is of interest, then this session is a must.

    Speaker: Amber Hoffman, Writer & Photographer, With Husband in Tow, and Co-Founder, WHIT Media, Girona, Spain

    Session tags: food travel, social media, Instagram, quality, influencer, blogger, content, online advertising, email marketing

    LEARN MORE & REGISTER FOR FOODTREX NOW

  • Jane Connelly posted an article
    Just announced! Andy Waugh will speaking at FoodTreX London see more

    JUST ANNOUNCED! Andy Waugh, successful chef and restaurant owner will share his journey to success and how the customer journey has influenced his decisions on his way there. Join us at FoodTrex London | Food Travel Innovation Summit on Sunday, November 4th to see what today's food-loving customers really want.

     

    SESSION DESCRIPTION

    Andy is from a family of wild meat butchers in the far north of Scotland. His upbringing was focused around helping the family business, fishing trips and holidays exclusively around Scotland. He moved to London in 2009 and started his Mac & Wild journey the following year. In 2010, he opened a market stall on Broadway Market selling raw wild meat from his family’s business. He soon realised that he needed to do more, so he offered street food (winning a 2012 award) and hosting popup restaurants. In the early days, he wasn’t aware that his customers wanted to know so much about the meat’s provenance. In 2015, he opened the first Mac & Wild in Fitzrovia and things got exciting. He learned quickly that not only do customers care about that, their entire customer journey is based around the stories he tells and the experience they have, while dining. Andy uses tools like menu messaging and focusing on “extreme provenance” to enhance his customer’s experience. Today, he manages a total of three Mac & Wild eateries in London. His business has won awards such as Timeout Magazine’s Top 3 Steaks in London, number 1 burgerin the UK by the National Burger Awards, and “Best Restaurant in the World" by British food writer and television presenter Giles Coren.

     

    Speaker: Andy Waugh, Owner, Mac & Wild, London, England

    Session tags: food travel, customer journey, customer experience, destination branding, customer expectations, story telling, local products

    LEARN MORE & REGISTER FOR FOODTREX NOW

  • Erik Wolf posted an article
    After 1 Year, Eat Well Travel Better Podcast Garnering 100+ Listeners/Month see more

    Our Eat Well, Travel Better: The Business of Food Travel podcast launched in August 2017. Just in the 12 months since launch, we've been fortunate to count over 1200 listeners (100+/month) from all over the world. Our listeners typically come from the food, beverage, travel, hospitality, and media industries.

    We'd like to thank all of our interviewees for taking the time to share their fascinating stories. And we'd like to thank our listeners as well. We appreciate your interest and support. The Association would also like to extend a special thank you to the podcast's co-host Aashi Vel, without whom it would not be the great show it is today.

    A big thank you to our industry for all your support!


    New to our podcast?

    LEARN MORE ABOUT THE PODCAST     LISTEN TO THE LATEST EPISODE

    Think you might want to appear on a future show?

    LEARN ABOUT APPEARING ON OUR PODCAST

  • Erik Wolf posted an article
    World Food Travel Association Announces New Industry Definition of Food Tourism see more

    What do we really mean when we say "food travel" or "food tourism"? It is this simple:

    "Food tourism is the act of traveling for a taste of place in order to get a sense of place."

    As our industry is rapidly evolving, professionals, academics and others continue to put forward their own definitions of food tourism, culinary tourism and gastronomy tourism (these phrases are synonyms).

    We've noticed over the years that the definition of "food tourism" has been getting more and more complicated. For some organizations, traveling a certain distance or overnighting in a lodging property is often required for the activity to be regarded as "tourism." But that ignores any locals who travel across a city for a new food or beverage product or experience. Some people don't believe beverages should be included in "food tourism." Some people find the use of "food" too banal, and prefer culinary tourism or gastronomy tourism. For others, they think of gourmet or agricultural offerings, when they hear the word "food." These are overly complicated attempts to explain the simplest concept, "Food tourism is the act of traveling for a taste of place in order to get a sense of place." You can always dissect the definition further, but there is simply no easier way to explain the act of traveling to experience unique food and beverage products and experiences.

    Simple is always best.

    Read More about the History of our Industry and the Terms We Use

  • Erik Wolf posted an article
    FOOD TOURISM & 5G: IT'S RIGHT AROUND THE CORNER Learn more at FoodTreX London on November 4 see more

    Food Tourism and 5G are poised to be perfect partners. But how many of us are ready for what 5G holds in store? In fact, what is 5G even and what does it mean for your business or destination? At FoodTrex London | Food Travel Innovation Summit on Sunday, November 4, come hear from an industry expert who is already getting ready to implement 5G solutions in their area.


    SESSION DESCRIPTION

    Destinations need to be competitive, and when it comes to food and drink, there's no exception. Still, how can a newer destination compete with a highly-regarded food culture that is hundreds, if not thousands, of years old? Technology is one way to stay ahead and 5G is one of those technologies you need to know about to get the advantage. In this session, Kathryn Davis, Head of Tourism at Visit Bristol, will share the plans for the West of England's ambitious 5G tourism development plans, which is being heralded as a pilot project for other 5G tourism projects in the UK. Kathryn will explain how the region got to where it is, what the strategy is for food tourism in the region, and the role that 5G can play in getting the West of England some well-deserved attention from food and beverage lovers.


    If attracting more customers or visitors with rapidly-approaching 5G technology is of interest, this session is a must.

    Speaker: Kathryn Davis, Head of Tourism, Visit Bristol, Bristol, England

    Session tags: food travel, 5G, 4G, mobile, smartphone, destination marketing, regional partnerships

    LEARN MORE & REGISTER FOR FOODTREX NOW

  • Erik Wolf posted an article
    120 Seconds to Change the World: Pierre Thiam from GLP Films on Vimeo. see more

    GLP Films Launches 10-Part Video Series with Food Travel Story 

    GLP Films celebrates their 10th Anniversary with the launch of an inspiring new video series spanning a decade of work.  “120 Seconds to Change the World” is an ambitious collection of ten new videos aimed to celebrate and inspire through the untold stories of the change-makers behind GLP's most impactful films.  Video number two in the series features world renowned chef, Pierre Thiam.

     

    Chef Pierre Thiam is a citizen of two worlds—born in Senegal, it wasn't until the kitchens of Brooklyn, NY that he found his stride. This story reveals how a Senegalese chef shattered cultural stigmas around men in the kitchen while also managing to introduce an often overlooked African cuisine and culture to the world stage through the universal language of food.

     

    New videos in the 10-part series will be released each month from August 2018 through May 2019.  Visit GLP Films now or follow #120secondstochangetheworld for the latest videos.  

     

    Watch “120 Seconds to Change the World with Pierre Thiam” below:

    120 Seconds to Change the World: Pierre Thiam from GLP Films on Vimeo.

  • Erik Wolf posted an article
    Lucky 7 reasons why you should attend FoodTreX London | Food Travel Innovation Summit on November 4 see more

    By now, you've probably heard that we are hosting the FoodTreX London | Food Travel Innovation Summit on Sunday, November 4.

    This is the day before World Travel Market begins, for those of you attending that event.

    FoodTreX is our new event brand and the name stands for "Food Travel Excellence". 

    We know there are a lot of conferences, so we've compiled a list of the top reasons we think you should attend FoodTreX London on November 4:

     

     

    1. New information.  The content is about innovation in food tourism, and NOT a repeat of what you've seen or heard elsewhere. Also, the content you'll hear at FoodTreX will not be repeated at World Travel Market. 
    2. New ideas.  New information helps you to think of new ideas to help you get or stay ahead. You need new ideas to grow your business.
    3. Quality networking.  Meet leading food travel industry influencers. Introduce yourself, present your business, create new partnerships.
    4. Intimate setting.  Our goal is quality not quantity. Ticket sales are limited. And in an intimate group, it's easier to meet the people you want.
    5. Convenience.  Piggybacked with World Travel Market. No need to spend extra money or time on another trip.
    6. Food Travel Matters. 93% of visitors engage in some kind of unique or memorable food/drink experience other than eating out. Don't be left out of this profitable market segment.
    7. Food Travel is Changing. You can't just put a list of restaurants on your website or organize a food event.  You need to know who to reach out to, and how to do it in order to be as effective as possible and capture more customers or visitors.

     

    BONUS REASON. Affordable. Other London conferences are in the £695-795 per day range. We don't think quality education and networking should have to cost that much.

    FoodTrex registration is only £395 (plus VAT).


    Come join us for great information, great networking and a lot of fun! Remember, FoodTreX won't be recorded so you'll need to attend in person if you want access to this fantastic content!

    If you're curious and want to learn more or register, click here:

    Learn More or Register for FoodTreX London November 4

  • Erik Wolf posted an article
    NEW! Eat Well Travel Better Podcast Episode 13: Instagram is not a Panacea see more

    Just released! Our latest Eat Well Travel Better: The Business of Food Travel Podcast, featuring Amber and Eric Hoffman.

    Amber and Eric Hoffman are a married couple who are also bloggers living in Girona, Spain in the Province of Catalonia. After extensive careers in law and advertising, Amber and Eric said goodbye to corporate life to travel the world in search of the best culinary destinations and experiences. 70+ countries and six years later, they are still going strong providing tips and recommendations on where to eat and what to eat around the world. They authored The Food Traveler’s Guide to Emilia Romagna, the only English language comprehensive food and wine travel guidebook to that region of Italy. Their second book, the Food Traveler’s Guide to the Costa Brava Spain will be out shortly. In this episode, Eric and Amber draw on their extensive experience with food and travel and share, among other valuable insights, why Instagram is not a panacea.

    In this episode you'll learn:

    • How being an entrepreneur is a job: you have to take it seriously
    • Why you need to have savings built up before you launch out on your own
    • How "no" is a big motivator
    • Why Instagram isn't the panacea everyone thinks it is
    • How secondary and tertiary destinations can help solve the overtourism problem
    • How to get professional quality photos and videos without spending a lot

     LISTEN NOW

     

  • Erik Wolf posted an article
    Working to Preserve Culinary Culture in Chile's Patagonia see more

    Last year, representatives from the World Food Travel Association were invited to Chile's Northern Patagonia to explore the local culinary culture and provide a professional assessment as to the potential to develop culinary tourism in that region of Chile. The site visit includes meetings with local tourism and foodservice representatives, as well as agricultural producers. One of the highlights of the week was a visit to Fogon de Matilde, an indigenous country farm and cultural experience. The indigenous cultures (especially the Mapuche) are strong in this part of Chile. At Matiilde's we sampled authentic local foods (bread cooked in coals from a fire, forest mushrooms, farm-fresh eggs and home-made cheese), made with authentic recipes, authentic utensils and cookware, and using authentic methods of cooking and baking.  We then visited two other indigenous families to learn more about the people, their food, and their culture. At the end of the week, we presented our assessment to representatives of Gastronomia Patagonia, who are working with the locals to preserve and promote their local culinary cultures.

    Learn more about the work of Gastronomia Patagonia

    You can watch the short video about our week in Patagonia (20 minutes, Spanish language only, CC available).

     

  • Erik Wolf posted an article
    How to fill empty tables in your restaurant e-book in Polish language only see more

    English language translation follows below.

    E-BOOK JAK ZAPEŁNIĆ PUSTE STOLIKI TWOJEJ RESTAURACJI HOTELOWYMI GOŚCMI // HOW TO FILL EMPTY TABLES IN YOUR RESTAURANT 

    Czy marketing to tylko reklama? Absolutnie nie! Podstawą marketingu jest rozumienie potrzeb Twojego gościa i stworzenie dla odpowiedniej dla niego oferty.

    W moim najnowszym DARMOWYM e-booku „JAK ZAPEŁNIĆ PUSTE STOLIKI TWOJEJ RESTAURACJI HOTELOWYMI GOŚCMI” zapraszam do przeanalizowania swojej sytuacji biznesowej w 4 prostych krokach, po to by później dobrać najlepsze rozwiązania. 

    Dodatkowo 20 gotowych pomysłów. Mają one Was zainspirować do tego by tworzyć również własne ciekawe rozwiązania.  Wszystko po to, by stoliki w Waszych barach i restauracjach były pełne. 

    Zapraszam do pobierania właścicieli i managerów restauracji i barów nie tylko w hotelach. https://ebook-restauracje.tastepoland.pl

     

    Is marketing just advertising? Absolutely not! The foundation of marketing is to understand your guest's needs and create a suitable offer to fulfil them.

    In my latest FREE e-book "HOW TO FILL EMPTY TABLES IN YOUR RESTAURANT" I invite you to analyze your business situation in 4 simple steps,  to  choose later the best solutions.

    In addition, 20 ready ideas. They are to inspire you to create your own interesting solutions.  Everything to ensure that the tables in your bars and restaurants are full.

    I invite to download all owners and managers of restaurants and bars. https://ebook-restauracje.tastepoland.pl. Available in Polish only.

     

    Wojtek Osinksi is a member of the Chairman of the Board of Directors of the World Food Travel Association.

  • World Food Travel Association posted an article
    Travellers With Special Diets: Every Cloud Has a Silver Lining see more

    Allergies are dramatically on the rise, something that has been increasing exponentially since early childhood. The trigger factors are many. Furthermore, to complicate things, many people do not know the difference between allergies and simple intolerances. They continue without the guidance of specialist medical advice. However, the enormous progress of diagnostics has led the way towards diversified and increasingly effective approaches and therapies. This is the positive output of a variety of information and awareness-raising activities aimed at both the public opinion and patients.

    As for the food industry, several foods which granted the survival of the first inhabitants of – let us say - the Mediterranean area, are now ostracized as potential causes of allergies and intolerances. Incredible though it may sound, the long-standing friends of mankind seem to have turned suddenly into enemies. Wheat flour comes first to mind.

    There are too many chemicals in our foods today: additives, stabilizers, preservatives, colorings, and flavorings, just to name a few. And food has the potential to raise profound issues – economic, technological, ethical and so on. First and foremost, however, extra attention should be paid to reading labels, and to avoiding products with a too long list of ingredients. As a result, one step after another, the market would begin to detox itself.

    Since the issuing of the EU 1169/2011 regulation (which deals with allergens etc.), the situation has continued to evolve. Synergies between consumers and the foodservice sector (restaurateurs, caterers, etc.) are becoming more and more intense. Actually you could say that the glass is half full: the issue of allergies and intolerances is ready to move from the “threats” to the “opportunities” quadrant of the SWOT analysis diagram. Focused information strategies could represent an effective marketing tool for restaurateurs and foodservice professionals, ready to meet the demand for wellbeing expressed by guests and thereby enhancing customer loyalty further.

    From the perspective of tourism product development, the World Food Travel Association lists in its “State of the Food Tourism Industry 2018 Annual Report" the increase of traveller dietary preferences as one of top 7 food tourism issues for this year. The concept of dietary preferences (linked to medical, religious, ethical, etc. needs) widens the perspective and reveals new opportunities, especially for proactive entrepreneurs. Furthermore, restaurateurs, even those serving primarily locals, can be driven into action by traveller demand. So tourism acts as a type of awareness “trigger”.

    Once more, training can boost innovation. To this end, we are developing a “Food & Wine English” course taught to Genoese restaurateurs. In this framework, we talk about how to talk about cross-cultural and dietary preferences, not only to raise awareness of the issue, but also to make the restaurateurs improve their own skills Special focus is also dedicated to researching dishes that will suit the special needs of customers. The Mediterranean and Ligurian cuisines are a treasure trove of possibilities and multilingual food storytelling. This type of training is now available for our industry, not just restaurateurs but other entrepreneurs as well, such as tour operators.

    As food and wine tourism professionals, we must continue to research and exchange good practices with other professionals. If this resonates with anyone in our community, I would be pleased and thankful to hear from you.

    If a detailed discussion of this topic would be of interest to you, please join me at the FoodTreX London | Food Travel Innovation Summit on November 4, the day before World Travel Market. I will be discussing “Special Diets and Food Travellers” in depth at the Summit.

     

    Luisa Puppo, Liguria by Luisa

    Member, World Food Travel Association

  • Erik Wolf posted an article
    New! Eat Well Travel Better Podcast Episode 12: Tung Do - Just Do It see more

    Just released! Eat Well, Travel Better podcast episode 12.

    Tung Do is a Vietnamese-American whose family escaped to the US at the end of the Vietnam war in 1975 and settled in Texas. After spending 10 years as a securities trader, Tung returned to Vietnam in 2009 to do charity work just for one year. He fell in love with the country and decided to stay, eventually starting 4 different businesses there. The most successful business Tung runs in Vietnam is called XO Tours. An award-winning Vietnam tour company which offers unique city and food tours on scooters in both Ho Chi Minh City and Hoi An. Tung shares with us a number of valuable insights, not the least of which is to "Just Do It" - start your business even if you are scared and have no experience.

    Tung shares with us a number of valuable insights, not the least of which is to "Just Do It" - start your business even if you are scared or have no experience. You can listen to the podcast here: