Our Programme

Modern food kiosk with fully equipped kitchen for lease in North York, ON.

Business Incubator

The FoodHall TO Business Incubator supports emerging food entrepreneurs as they build, test, and grow their food businesses in a real customer-facing environment. Selected entrepreneurs receive up to one year of access to commercial food hall space, allowing them to operate their own kiosk, refine their menu, understand customer demand, and strengthen their business model. The program provides hands-on experience, mentorship, operational guidance, marketing exposure, and support with pricing, branding, food safety, customer service, and business planning. Entrepreneurs gain the opportunity to build their customer base while learning the realities of running a food business. FoodHall TO acts as a launchpad, helping participants move from idea to operation with confidence, structure, and community support.

Chef happily plating food in a culinary incubator kitchen on Yonge St.

Student Entrepreneurship Program

The Student Entrepreneurship Program is a six-month hands-on learning experience for students interested in food, business, leadership, and innovation. Participants work on one of FoodHall TO’s in-house concepts, gaining real-world exposure to how a food business is developed, operated, promoted, and improved. Through guided learning, students explore menu development, customer service, sales, marketing, inventory, teamwork, and day-to-day food hall operations. The program encourages creativity, accountability, and entrepreneurial thinking while giving students a safe space to test ideas and build confidence. By the end of the program, participants gain practical business experience and a stronger understanding of entrepreneurship in the food and hospitality sector.

Culinary and Hospitality Training

The Culinary and Hospitality Training Program is a one-month intensive training opportunity designed to help participants build job-ready skills for the food service and hospitality industry. The program introduces learners to kitchen basics, food preparation, food safety, customer service, workplace expectations, communication, teamwork, and professional conduct. Participants gain hands-on experience in a real food hall environment while learning how to work confidently in fast-paced culinary and hospitality settings. The training focuses on practical skills, employability, and confidence-building, preparing participants for entry-level opportunities in restaurants, catering, food service, and hospitality. This program creates a direct pathway from learning to employment readiness.

Programme Principal

Suman Roy

Suman Roy, a visionary leader at the forefront of culinary innovation and community empowerment with decades of experience. With a rich background spanning private, public, and not-for-profit sectors, Suman's passion for food justice and community development has shaped his impactful career. As the driving force behind the FoodHall TO incubator, Suman has cultivated a nurturing environment where aspiring restaurateurs can thrive. Through his leadership and expertise, Suman continues to elevate Toronto's culinary landscape while empowering the next generation of food entrepreneurs. Join us in celebrating Suman Roy's unwavering dedication to creating a more vibrant and inclusive food community.

Sukhmani Singh

Sukhmani Singh, a seasoned professional with over a decade of experience in spearheading incubators and community development programs to drive impactful change in both India and Canada. With a fervent dedication to initiatives like the Food Hall Incubator, Sukhmani is committed to nurturing aspiring entrepreneurs and cultivating a thriving culinary ecosystem. Leveraging his extensive background, he brings invaluable expertise to the forefront, shaping initiatives for enduring success. As Sukhmani puts it, "In the incubator, we don't just build businesses; we innovate to empower dreams." Join us in exploring Sukhmani Singh's profound contributions to program development and operations.

Mehmet Birsen

Mehmet Ersin Birsen is a Culinary & Hospitality Trainer with Bachelor’s and Master’s degrees in Gastronomy and Culinary Arts, combining strong academic credentials with extensive industry experience. He began his career in five-star luxury hotels, holding roles including Sous Chef, and gained expertise in high-volume, multicultural kitchen operations.

Internationally, he served as a Culinary Instructor within assignments connected to the Turkish Ministry of Foreign Affairs, delivering gastronomy training in contexts related to cultural representation and diplomacy. Academically, he has worked as a Lecturer at the university level in both the Republic of Türkiye and the Turkish Republic of Northern Cyprus, where he taught applied and theoretical culinary courses. In addition, he supported academic and administrative operations as Assistant to the Deputy Manager (Vice Chair) of a Gastronomy and Culinary Arts Department.

In Canada, he became the entrepreneur behind Big Bears Baked Potato in Toronto. His academic portfolio includes theses, peer-reviewed journal articles, and book chapters, reflecting a multidisciplinary approach that integrates culinary practice, pedagogy, and research.