Tourism Cuisine 2006

June 6th - June 12th

The Cuisine and Wine Best Practices Mission was designed to expose Atlantic Canadian tourism operators and stakeholders to exemplary practices in order to stimulate new and innovative ideas, business practices, operations, planning models and partnership opportunities.
    
The Cuisine and Wine Best Practices Mission took place from March 1-5, 2006 in Montreal, Quebec.

This mission was very educational and I will be bringing a lot of new ideas to our restaurants that I feel will only increase the guests satisfaction. I feel that this information that I gathered will only help grow our business.

Participants received new ideas for improving restaurant menus, designs, and wine cellars lists

The rare opportunity to be exposed to the chefs and kitchens allowed the operators to see how other companies operate behind the scenes and relate this to their own operations.