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Garber on Business: Can YOUR business benefit from the boom in Culinary Tourism?

Written by: Anne Garber

Article Overview: Discover the new era of Culinary Tourism. Maybe there's a niche your business can fit into!

Garber on Business: Can YOUR business benefit from the boom in Culinary Tourism?

The following are excerpts from "Culinary Tourism: Hidden Harvest" by Erik Wolf, President of the International Culinary Tourism Association. For more information about the association or to order your copy of the complete book, please visit culinarytourism.org. (Used by permission of the author.)

Culinary tourism is a travel industry niche that focuses on the integration of food and drink with tourism. This niche market also fosters economic and community development and new intercultural insights.

Culinary tourism is classified under the subset of cultural tourism in which cuisine is a manifestation of culture and it can be found in rural or urban areas and should available to visit all year round.

Basically, culinary tourism promotes all distinctive and impressive gastronomic experiences. It is not pretentious or exclusive; it includes delis, cafes, even road-site stands where prepared food is sold.

Culinary Tourism is important for many reasons:

1. Nearly 100 per cent of tourists dine out when travelling; 2. Dining is consistently one of the top 3 favourite tourist activities; 3. The higher the total bill, the more likely the patrons are tourists; 4. High correlation between tourists who are interested in wine/cuisine and museums, shows, shopping, music and film festivals; 5. Culinary tourists are highly likely to participate in outdoor recreation; 6. Interest in culinary tourism spans to all age groups; 7. Cuisine is the only art form that speaks to all five senses; 8. Culinary tourists are "explorers;" 9. Culinary "attractions" available year-round; 10. Local cuisine is the number-one motivating factors in choosing a destination

Examples of Culinary Tourism:

Food or beverage that is not necessarily a "cuisine" but it must be unique and memorable. In short, culinary tourism is much more than just restaurants and wineries.

Here are some examples that would qualify as culinary tourism:

Cooking classes or workshops with your product, either in an urban or rural setting
Interesting tasting room at a winery, such as an old cave
A restaurant in the countryside that makes the best xxx
A beer that is so unique, people make a pilgrimage to the brewery at least once in their lifetime
A unique and memorable product from your orchard, farm or ranch.
A restaurant or eatery connected with your orchard, farm, or ranch that has an unique ambience

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Article Tags: age groups, art form, cultural tourism, erik wolf, film festivals, five senses, food and drink, gastronomic experiences, industry niche, manifestation of culture, motivating factors, music and film, niche market, outdoor recreation, prepared food, shopping music, tourism association, tourist activities, travel industry, wineries



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