{"id":9599,"date":"2024-08-12T00:00:00","date_gmt":"2024-08-12T04:00:00","guid":{"rendered":"https:\/\/www.restaurantscanada.org\/menu\/what-i-know-for-sure-a-reflection-on-rc-shows-first-black-experience-pavilion\/"},"modified":"2026-10-20T13:31:39","modified_gmt":"2026-10-20T17:31:39","slug":"what-i-know-for-sure-a-reflection-on-rc-shows-first-black-experience-pavilion","status":"publish","type":"menu","link":"https:\/\/www.restaurantscanada.org\/fr\/menu\/what-i-know-for-sure-a-reflection-on-rc-shows-first-black-experience-pavilion\/","title":{"rendered":"What I Know for Sure: A Reflection on RC Show\u2019s First Black Experience Pavilion"},"content":{"rendered":"\n
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Back in 2022, my co-founder Philman George and I were working in the corporate world while building The Re-Seasoning Coalition (TRSC) in the background. We met two years prior, after separately approaching Restaurants Canada to discuss a greater need for diversity in their ecosystem and ended up forming our non-profit soon afterwards.<\/p>\n<\/div><\/div>\n\n\n\n

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That April, after I moderated a panel on DEI in foodservice and Philman rocked the culinary stage as host of the Garland Canada Culinary Competition at RC Show, we debriefed our experiences across all three days of the event and found that the Show, at that point a solid 77 years in the running, needed more representation from the Black diaspora from top to bottom. We wondered what it would take for us to be the ones to make it happen.<\/p>\n\n\n\n

In 2023, we ushered in the winds of change on the Speaker Stage, leveraging our ground-breaking national study to outline the importance of the Black experience to the vitality of the foodservice industry. We also hosted a panel on entrepreneurship that inspired new business owners and highlighted powerhouses in the community. Though our footprint was relatively small, the organization was visible and our appetites for action were thoroughly whetted.<\/p>\n\n\n\n

So for us, April 2024 was GO time. We hit our stride and partnered with another non-profit, Foodpreneur Lab, to create the first-ever Black Experience Pavilion.<\/p>\n\n\n\n

Four years into being TRSC\u2019s co-founder and one year into being its Executive Director, what I know for sure is that social impact is more than just a buzzword; it\u2019s a lucrative and transformative way of thinking and doing what\u2019s actualized through steadfast collaboration with others.<\/p>\n\n\n\n

Our 20×40-foot Pavilion came to life with the support of Kraft Heinz Canada, the City of Toronto, and High Liner Foods and offered attendees a 360-degree space to connect with 33 CPG brands and watch 15 interactive demos that introduced new or trending products and techniques. Showcasing everything from zesty harissa made with local ingredients to vanilla bean powder direct from Madagascar, our Pavilion packed a punch and provided a much-needed shift in a rapidly changing consumer environment.<\/p>\n\n\n\n

The space also served as a launch pad for the first Black Talent Networking Session, a micro recruiting event (the first-ever at the Show) that connected savvy brands with Black job seekers interested in building their future within corporate foodservice. We were thrilled to see talent engage with 20 brand representatives across seven national, provincial and local brands including Sysco Canada, High Liner Foods, and Skip and we know the event will become a fixture of future Pavilions as it fills a plunging gap in the industry.<\/p>\n\n\n\n

Our collaboration with Foodpreneur Lab has been a symphony of ideas, alignment and willpower that propelled us to the winner\u2019s circle via the Best First-Time Exhibitor Booth Award. Although it\u2019s easy to get caught up with the minutiae of running a non-profit and planning for the years ahead, I often take a page out of Philman\u2019s book and remind myself of what we were able to accomplish with no prior exhibitor experience. Bravo to all involved \u2013 we beat the odds and set a standard for inclusion and innovation I look forward to continuing at Shows to come. <\/p>\n\n\n\n

What I also know for sure and what you probably do, too, is that there is much to be gained from playing the long game. From taking the time to appraise possible partners to combing through wordmark designs and re-jigging blueprints, the old adage that things worth doing are worth doing well is 120 per cent true. <\/p>\n\n\n\n

I am also a firm believer in data that points to the power of diverse tastes, talents and trends as a catalyst for industry agility and resilience. At industry events, the importance of racialized groups to the overall economy is a topic that\u2019s often glossed over with relative ease. However, these kinds of omissions are strong examples of how not to build a competitive advantage in the wake of Canada\u2019s shifting demographics. Consider the fact that the Black community is projected to make up the country\u2019s second-largest racialized group by 2041, cementing their role as an influential cohort of tastemakers and trendsetters. How prepared is your organization for that shift?<\/p>\n\n\n\n

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Janice Bartley, Executive Director, Foodpreneur Lab<\/strong><\/h2>\n\n\n\n
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\u00ab\u00a0We were able to highlight out-of-the-box opportunities for partnership and connect our CPG entrepreneurs to revenue streams beyond traditional grocery store shelves. The success of the Black Experience Pavilion means that the industry is learning that innovation and diversity go hand in hand.\u201d<\/p>\n<\/div><\/div>\n\n\n\n

Helen Mekonen, Partner, BIPOC Executive Search<\/strong><\/h2>\n\n\n\n
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\u201cAt BIPOC Executive Search, we recognize the importance of staying ahead of industry trends and understanding the broader implications of changing demographics on our work. For us, networking is not just about business opportunities\u2014it\u2019s about fostering a community that values inclusivity and creativity. By participating in TRSC\u2019s Networking Session, we gained valuable insights and connected with individuals, organizations, and companies doing phenomenal work.\u201d<\/p>\n<\/div><\/div>\n\n\n\n

Philman George Corporate Chef, Kraft Heinz<\/strong><\/h2>\n\n\n\n
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\u201cPeople come to RC Show see what\u2019s new and experience the next innovative product or service. It\u2019s imperative that the Black community shows up in these spaces and showcases what we have to offer especially as the industry seeks to diversify the supply chain. We have created pathways that connect our community with our industry and connect our industry with community; it\u2019s a two-way street that\u2019s prime for expansion!\u201d<\/p>\n<\/div><\/div>\n\n\n\n

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If you\u2019re curious about how to beat the curve and harness innovation, reach new audiences, and attract top talent, get in touch to learn about how to partner with The Re-Seasoning Coalition at the 2025 RC Show.<\/strong><\/p>\n\n\n\n

Whether you look at the Show\u2019s first Black Experience Pavilion as evidence of what\u2019s wrong with this country or an example of what we need to move forward as a modern, multicultural society, the truth remains that change cannot happen in a vacuum and that the people who dare to dream differently are usually the ones who do.<\/p>\n\n\n\n

I\u2019m looking forward to creating more buzz and adding to the list of what I know for sure. Are you?<\/p>\n\n\n\n

Follow The Re-Seasoning Coalition on LinkedIn or opt in to their e-newsletter to access community news, data and resources: thereseasoning.org<\/a><\/strong><\/p>\n\n\n\n

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