Arival Culinary

 

Arival has put together a variety of sessions and a Culinary Specialty Space to provide deeper coverage of culinary tourism trends. When it comes to culinary, there will be a lot happening at Arival:

  1. Food Tour Week Trade Launch: A consortium of food tour operators will be gathering during lunch on Tuesday to announce a new consumer marketing initiative to promote food tours in 2020. Meet at Tallahassee from 1-2:30 PM.
  2. Culinary Collaboration Lounge presented by Food Tour Week: A special networking room is devoted to all things culinary over the four days at Arival, with content, workshops and networking for operators of culinary tours and experiences.
  3. Workshop and Theater Sessions focused on Culinary

MONDAY

Culinary Collaboration Lounge Presented by Food Tour Week:

All day: “Hello, Taste Makers!”
Meet your fellow food tour operators throughout the day by sharing your voice to posted discussion topics to be discussed later in the week, and take and leave behind each other’s SWAG and marketing materials so we can promote and learn from each other. (Tour owners, please no lanyards or water bottles.)

TUESDAY

Culinary Collaboration Lounge Presented by Food Tour Week:

10:45 AM – 11:20 AM: Growing Corporate Sales
A roundtable workshop led by GFTA founder Shane Kost to discuss strategies and tactics on how to successfully implement corporate events into their revenue model.

11:35 AM – 12:15 PM: “Think Outside the Tour”
Panel discussion of food tour owners who have taken their tours to create new opportunities such as published books, marketing consulting and eCommerce.

Arival Workshops:
2:45 PM – 3:30 PM: How Tour and Activity Companies Can Create New Culinary Experiences
Presented by Jeremy Mitchell, Founder & CEO, Eztix

This workshop explores how tour and activity operators that do not specialize in food and beverage experiences can introduce culinary elements to grow their business and enhance customer satisfaction. This session walks through the essentials of how to set up a culinary experience, and identifies key elements of culinary success. This workshop is geared toward non-culinary operators, and features case study examples of operators that have been successful introducing new culinary tours and extensions to their existing offerings.

5:00 PM – 5:15 PM: The Joy of Growing Pains (In the Arival Theater) 
Presented by James Blick, Co-Founder & COO, Devour Tours

Growth in most companies is hardly a straight line up, but more like an adventure course with plenty of downs as well as ups. In this operator story, James Blick shares the lessons learned from Devour’s tours and detours since its founding in 2012 to its expansion to seven cities across Europe.

WEDNESDAY

In the Arival Theater:
9:30 AM – 10:00 AM: Tools for Tomorrow’s Operator
Michael Weiss, Co-founder, Bitemojo pitches their innovative mobile app taking travelers to discover destinations through their best local cuisine.

11:15 AM – 11:45 AM: GFTA Demo Lab — The 5 Biggest Mistakes with Food & Tourism – And How To Avoid Them
presented by Shane Kost, Executive Director, GFTA

Douglas Quinby, co-founder of Arival, said it best in Las Vegas 2018 – “you are already in the Culinary Tourism Industry”. So how do you avoid the five biggest mistakes that so often occur when combining Food + Tourism? In this Demo Lab, Global Food Tourism Association Executive Director and owner of Food Tour Pros and Chicago Food Planet Tours, Shane Kost, will separate fact from fiction on how to strategically introduce food and drink into your current or new experiences and the tactics you’ll need to follow to ensure great customer reviews, increased revenue and happy restaurant partners.

Culinary Collaboration Lounge Presented by Food Tour Week:
12:05 PM – 12:45 PM: “Creating First-Rate Tours in Secondary Markets”
Not based in a major tourism city? Not a problem! Learn from a panel of food tour operators who have grown their businesses in areas outside the norm.

1:00 PM – 2:45 PM: “Food Tour Week Q&A”
Get your questions answered and learn more about this industry-led co-op marketing/communications initiative.

THURSDAY

Culinary Collaboration Lounge Presented by Food Tour Week:
8:00 AM – 8:50 AM:
“BYO Breakfast Meetup”
Start our last day together by bringing your coffee and your breakfast to enjoy casual conversation with your fellow food tour operators. There will also be a book signing by some of our food tour owners!

In the Arival Theater:
12:00 PM – 12:20 PM: Arival Research: What Your Customers Want 2020
Presented by Douglas Quinby, CEO, Arival

(hint – its culinary!)

12:20 PM – 12:40 PM: What Makes a Culinary Experience?
Presented by Stephanie Lawrence, Co-founder, Traveling Spoon

What makes the ideal customer experience? How do you design your tours, activities or experiences to great the best possible outcome? The co-founder of one of the largest online culinary experience marketplaces shows how they use their customer learnings to help their hosts perfect their offerings, and how you can do the same.

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