KUCHING: The local food and beverage industry is in need of great creativity, innovation and business acumen to combat its nature of being a typically high capital and low margin business, says WAT Sarawak managing director Evelyn Teo.
Having emphasised the importance of the industry to the state’s economy, Teo said it is important for Sarawakians to keep its food scene vibrant, creative, fun, and sustainable, which can be achieved through participation in the Sarawak Gastronomy (SAGO) Incubator.
“Food and beverage is important as one of the top contributors to our economy and to our citizens, as a major job creator and to all of our lives.
“SAGO Incubator is designed for early-stage food businesses to help them develop their creative skills in the kitchen and business acumen from go-to-market strategies to financial management and planning,” she explained in her welcoming speech at the closing ceremony for the FORAGE @ The Hills food festival, here today.
Teo said the incubator programme, which was established in December last year, covers both classes and hands-on training in the classroom, at restaurants and markets, and in the kitchen.
“The programme covers topics from food innovation, experimenting with our local, native ingredients and business acumen so that they can run a good business selling good food,” she added.
The SAGO Incubator is an 11-week intensive programme that equips food entrepreneurs with the skills and network to grow their food business and succeed in the digital economy.
This year nine food entrepreneurs were selected from more than 30 applications by SAGO’s selection committee composed of experienced professionals from the industry.
“There were a few things that did not work, but many more things that did work; thanks to many good people who have contributed generously throughout this programme.
“The true spirit of collaboration among the many partners allows us to make this programme successful.”
She also gave thanks to all incubatees for trusting and participating in the SAGO Incubator programme.
“To the SAGO Incubatees, thank you for trusting us in the process. We are very encouraged by all your spirit of learning and creativity, and deeply inspired by your collaborative spirit and the strong bond you have built with one another throughout the journey.
“This is not the end but the beginning of your journey, hence, may all of you maintain this spirit and continue to inspire the community not limited to Kuching but throughout the whole Sarawak as well,” Teo asserted.
Throughout the Forage @ The Hills programme from July 22-24 held in conjunction with the closing ceremony of the SAGO Incubator 2022, the event attracted more than 8,000 visitors to its showcase of food and beverage selections by SAGO’s food-preneurs, including new food innovations boasting a diversity of local flavours.
In addition, there were also other food vendors, performances by local artists and activities such as workshops, cooking demonstrations, discussions and talks by key local food and beverage influencers.
