MVR Cash & Carry (www.MVRWholesale.com), the largest restaurant and convenience store wholesaler in Ontario, is announcing the launch of its MVR Culinary Student Program, a unique way to help the next generation of entrepreneurs. The program aims to help students currently taking any form of culinary course develop some of the business and purchasing skills they need to be successful on their own.
“Anyone in the culinary industry, from chefs to bakers to baristas, can’t be properly competitive without knowing how to keep costs down without impacting the quality of their food,” notes Mike Commisso, co-owner and operator of MVR Cash & Carry. “However, having to wait until after a culinary student graduates to develop this skill isn’t a good answer. It’s better to develop these skills and learn the necessary habits beforehand so they can have a stronger start.”
The program works by having students fill out a simple application form and requires only a student photo ID as supporting documentation. Participants are then given a temporary six-month MVR membership that can be renewed with updated information. Using this special membership, students will be able to purchase ingredients and supplies with additional discount and no minimum order requirements.
“Wholesale suppliers and distributors play a key role in any restaurant, bakery, bar, or other establishments,” explains Commisso. “Through this program, students can start learning how to shop properly for their future careers, how to buy smart, how to save on deliveries, and how to learn about market availability.”
As an additional measure to help burgeoning chefs, MVR has partnered with the RTK Culinary Group to provide a licensed commercial kitchen that can be used for students to practice their skills in a professional environment.
“Normally, students looking to try their craft in a non-domestic setting would need to rent a kitchen space from their school, which could be rather costly,” says Commisso. “Thanks to the RTK Culinary Group, students will be able to get valuable experience without eating into their budgets.”
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