Restaurant to Retail

Overview of the Restaurant to Retail program:

The Restaurant to Retail program, operated by FEAD (Food Entrepreneurship & Access Development), is a unique incubator initiative designed for Canadian chefs, restaurateurs, and culinary entrepreneurs seeking to scale their operations from a restaurant model to a consumer packaged goods (CPG) format. This program specifically targets individuals and teams who have signature restaurant items—such as sauces, beverages, snacks, or frozen meals—that could be commercialized for grocery and specialty retail distribution. Participants receive expert-led guidance throughout the product development lifecycle, from refining the recipe for commercial viability to packaging design, nutritional labelling, and shelf-stable production methods. The program leverages the expertise of the FEAD team and partners to help entrepreneurs de-risk their transition into retail by focusing on scaling production, ensuring regulatory compliance, and developing an effective go-to-market strategy. A core component of the program is the mentorship offered by industry professionals with backgrounds in CPG marketing, manufacturing, and food science. In addition, FEAD provides access to co-manufacturers, kitchen facilities, distribution channels, and packaging vendors to help bring products to market quickly and professionally. The goal is to help underrepresented culinary entrepreneurs take their food businesses to a broader customer base and build sustainable product lines beyond their original restaurant footprint. The program is designed with inclusivity in mind, with a particular focus on supporting racialized, Black, Indigenous, and women entrepreneurs across Canada. By providing professional resources and reducing the barriers to entry in the retail food space, FEAD is creating a more equitable and diverse Canadian food industry.

Benefits of the Restaurant to Retail program:

• In-kind business support valued at over $10,000
• Professional mentorship from food industry experts
• Recipe scaling and reformulation for packaged retail
• Guidance on regulatory compliance, including nutritional labelling and food safety
• Packaging design and branding support
• Connections to co-manufacturers, packaging vendors, and distributors
• Access to FEADs national network of food entrepreneurs
• Marketing and go-to-market strategy assistance
• Targeted support for underrepresented groups in the food industry
• Increased visibility for food products transitioning from restaurant to retail shelf

Eligibility criteria of the Restaurant to Retail program:

• To qualify, applicants must meet the following criteria:
• Must be located in Canada
• Must be operating a food business (e.g., a restaurant, catering service, food truck) with a signature menu item ready for CPG adaptation
• Must have a demonstrated commitment to commercializing a retail product (shelf-stable, refrigerated, or frozen)
• Must be ready to scale production and navigate retail sales channels
• FEAD particularly encourages applications from Black, Indigenous, racialized, women, and other underrepresented food entrepreneurs
• No minimum revenue or age requirements are explicitly stated
• Applicants are expected to be motivated and able to engage in the full program process