Culinary Tourism: Exploring the Industry Theories for a Venture in Ontario

Running head: CULINARY TOURISM 1
Culinary Tourism
Prepared for: Marian Vanderwoude
Prepared by: List all students and student numbers
Date: Current Date

CULINARY TOURISM 2
Culinary Tourism
Introduction
Culinary tourism refers to the act of traveling beyond one's immediate neighborhood
fundamentally to find great food. Some of the operations incorporated in culinary tourism
include learning, appreciating, consuming and indulging in foods and drinks that reflect the
heritage, culture and local cuisine of a particular place. Usually, the further an individual travel,
the higher the likelihood of engaging in a wider range of culinary experience. Fundamentally,
culinary tourism circumnavigates eating adventurously rather than dining luxuriously. Therefore,
this paper is set to apply industry theories to explore culinary tourism as our choice of a venture
in Ontario.
Niche Market
Usually, a niche market is a subset of a large market with specific needs and preferences.
Following our focus on culinary tourism, young tourists are the most suitable niche market
group. Young tourists have proven to be a potential market segment for culinary tourism.
According to the travel profile, students are on the upfront in smoking holiday trips as opposed
to the working class. The students mark the larger percentage of tourists because most of them
have free time as opposed to the working class individuals. In that case, it is clear that the young
population has a lot of free time for tourism; thus the most advantageous niche market in
culinary tourism. Most of the products in the culinary tourism encompass foods and beverages.
The culinary tourism agency will focus fundamentally on creating food symbolism. For instance,
bread and wine have been connected to fantasy. Family meals and business meals represent
communion. Meals like caviar, champagne, and wine on a daily consumption are class markers
which underline a certain lifestyle (Redl, 2013). Some foods act as an emblem through which the

CULINARY TOURISM 3
residents of a particular place recognize their culinary heritage. Therefore, despite our
specialization in foods and beverages, our fundamental aim is to create a sense of diversity in
culinary tourism to attract young tourists across the globe.
Organization
The Canadian Tourism Industry Association is one of the most significant organizations
to join while venturing in culinary tourism. Several reasons underline our priority to join the
organization. Firstly, strategic partnerships have proven to help small businesses grow their
customer base and develop their business (NFIB, 2015). The already established reputation of
the Canadian Tourism Industry Association is most likely to block the competitors in the
culinary tourism enterprise by increasing customer loyalty regarding our products.
Additionally, following the fact that the organization is an international company, our
products are likely to venture new markets across the globe. The agency is also likely to interact
on an international base thus increasing the creativity of initiating new products in the industry
due to the changing taste and preferences among the youths. Secondly, businesses in
organizations take place at the expense of the organization as a whole. Therefore, joining an
organization is a risk management strategy as the loses that are likely to be encountered will be
catered by the organization as a whole regardless of their origin. Furthermore, organizations
operate on a large scale basis thus associated with the advantageous savings due to the aspect of
the economies of scale.
Promotion
The new agency shall be promoted by employing social media platforms. Specifically,
awareness shall be made through Facebook. Facebook shall be relevant in this enterprise due to
its ability to rich the exact niche market. As earlier mentioned, the niche market for the products