Criteria

All experiences accredited by the Culinary Tourism Society BC adhere to the following set of criteria.

BC Product

The establishment is making use of the abundance of fresh, seasonal BC product and/or BC artisan goods available to them and sourcing product from local farms and producers.  The onus is upon the establishments to ensure that BC’s bio-diversity is reflected in the menu offerings.

• Foodservice operations must show a demonstrable commitment to using seasonally available ingredients and/or food product on their menus and be able to distinguish at least three primary menu items featuring BC components (ie. seafood, primary proteins, fruits and vegetables)
• Ongoing efforts to liaise with local growers and artisans and make use of seasonal fruits and vegetables throughout menu;
• And wherever applicable, a BC-focused wine list.

Service/Hospitality
Customers are greeted with a friendly welcome at all tourism destinations.  Understanding and exceeding customers’ expectations is an important component of a successful establishment and a key feature of any culinary tourism dining experience.   Personable, knowledgeable staff is the front line of the dining experience.  Attention to detail, efficiency and an adherence to the basic tenants of the Superhost program provide a good measuring stick for this category.   

Value
While the cost of a meal may vary greatly between culinary tourism destinations, the cost of the meal and the overall experience will be comparable.  A ‘worth’ while experience is a key component of any establishment included as a culinary tourism destination. 

Uniqueness   
The establishment is set apart from similar establishments by a heightened level of individuality and specialization, which clearly distinguishes the operation.  This ‘uniqueness’ may be found in the food, the service, the interior design, the setting or ideally, all of the preceding.

Quality
The establishment has made an obvious commitment to ensuring that the final product consistently meets exemplary standards.  Responsible and appreciable cooking techniques are being utilized to ensure that the culinary component of the dining experience is of a uniformly excellent quality.

Integrity
The establishment adheres to a set of core principles, which extends to all aspects of the operation and ensures that the caliber of the experience offered is consistent, honest and whole.  The establishment belongs to at least one industry association and/or has contributed to the growth of the industry/community.

Informative Experience
Staff is knowledgeable and able to answer questions pertaining to the menu items and origin of BC ingredients.  Providing customers with interesting information, which heightens their appreciation and perception of the dining experience, is a responsibility of the establishment.  Creating a direct link – either via menu development, interior design, server savvy – between the dish and its origins is a key component of the culinary tourism dining experience.

Enviro Sustainability   
The establishment is making a committed effort to operate as an environmentally conscious business entity. This may apply to the local sourcing of ingredients, efforts to reduce energy consumption, efforts to reduce water consumption and/or efforts to reduce solid waste.

Local Favourite   
The establishment has distinguished itself as a favorite of locals and has clearly distinguished itself as a place of ‘character’ in the community.  Awards and accolades of public origin count in this category.

Cultural/Authentic   
The establishment has made an obvious attempt to create a culinary/cultural experience that educates as well as entertains.  The authentic ethnicity of the operation is evidenced in various aspects of the dining experience – from the cuisine to the environment – and provides ‘nourishment’ as well as sustenance.