Calgarians plan to put communal dining on the menu
Two Calgarians with a background in business and a passion for food are cooking up a plan to bring those elements together in a new dining concept.
Sadiq Imam and Lanre Rahman hope to launch MealBlvd by the end of 2016, opening the door to shared culinary experiences for the adventurous.
“It’s a new way of sharing experiences and of communal dining. We want to connect you with new people while you’re eating a great meal,” said Imam.
Similar to the Airbnb travel accommodation website, the online MealBlvd platform would list hosts, their menus and meal spaces. Diners would book a seat at one of the meals and pay a price set by the home cook.
The booking fee would be paid online and the entrepreneurs would take a percentage from it.
Imam and Rahman, who originally hail from Nigeria and have business degrees from Canadian universities, say the unique concept has spread across Europe, the Far East and the United States with companies such as EatWith, Traveling Spoon and Vizeat.
Imam said he was driven to create this in Calgary following a trip to New York a year ago where he booked a communal meal.
“We know the value in connecting people. We’re trying to find a happy median between that and a passion for food. That’s kind of at the heart of what we want to do.”
The concept doesn’t readily fit into Alberta Health’s food safety regulations. Shannon Evans of AHS public safety communications said all food operations not listed as exempt in the regulations, such as bed and breakfasts, farmers’ markets and temporary special events, would require inspection, approval and permits.
“Ultimately, our focus is on protecting Albertans and on supporting safe and healthy food operators. We have the opportunity to work
We know the value in connecting people. We’re trying to find a happy median between that and a passion for food.
with great and innovative food operators every day, who are thriving within the regulations that they must. These aren’t a hindrance — they’re simply supportive of best practice in food safety and handling.”
Rahman said they’re looking into Alberta’s regulations but insist potential hosts on MealBlvd would be screened to ensure food safety and hosting standards, and must meet licensing and insurance requirements. Menus and dining spaces would also be checked.
“We’ve put a lot of emphasis on the requirements and due diligence of both host and guests. Guests would be required to indicate food allergies and hosts need to clearly indicate food ingredients and the home environment,” said Imam.
The MealBlvd website would allow guests and hosts alike to post reviews, and there would be an online resource centre where hosts can get tips on things such as food pairings and generating conversation. Local food events and businesses would also be highlighted, said Rahman.
“We’ve seen what’s happening here with everyone going through tough times. But there’s still people who want to thrive. We want to bring their stories to life through a blog element to this.”
MealBlvd would also have a charitable component, said Imam. “We’re working to set up a campaign so that every time you book a seat a certain percentage goes to a local cause or a kid gets a lunch.”