Mobile Kitchens Canada transformed from a catering company that David Craig began to a mobile culinary solution recognized across North America.

Identifying a gap, with on-site catering on film sets and commercial shoots, David constructed his first mobile kitchen, setting the stage for a business model that would scale to other operations.

The turning point came when Queen’s University required a temporary kitchen during renovations, and rented the mobile unit, affirming the need. This not only demonstrated the potential of mobile kitchens but was a catalyst for growth. The company expanded operations to include a fleet of 42 kitchens, addressing a range of needs, including disaster relief efforts for Hurricane Katrina.

Frontenac Business Services were integral in the company’s success. Their expertise was crucial in navigating grants and financial programs, providing Mobile Kitchens Canada with the necessary resources to enhance production capabilities. This support was vital in overcoming supply chain challenges which hampered the company’s ability to manufacture trailers and axles.

Today, Mobile Kitchens Canada has streamlined their operations, making sure that each solution is as innovative as the business concept David originally envisioned. The company’s approach to business growth and development has supported their success in the North American market.

David emphasizes the importance of carving out a niche in the market, advising new entrepreneurs about the importance of building a reliable network around you for guidance. He highlights the benefits of collaborative relationships with competitors, which can provide mutual benefits and insights. He not only filled a gap but also set a new standard within the industry.

Seed to Sausage has carved out a niche in the food market with exceptional artisanal cured meats, currently catering to chefs and retail locations.

Mike McKenzie established Seed to Sausage in 2011 in Sharbot Lake and is seen as an inspiration providing culinary excellence through the products offered. The company has navigated the complexities of the business landscape with strategic support from Frontenac Business Services, providing advice, financing, guidance, a network and connections.

Throughout the COVID-19 pandemic, Seed to Sausage faced significant challenges but emerged in its strongest position yet, with an eye toward expanding into the retail grocery sector. The move aims to broaden their customer base through improved access to products. The company is enhancing its food safety standards, with plans for exporting to the Canadian and U.S. markets. This will be made possible through a partnership with a large production company enabling increased capacity.

Mike McKenzie, the owner of Seed to Sausage, advocates for trusting one’s instincts, simplifying business operations, and gaining a solid understanding of fiscal management as three key pillars for entrepreneurs. Seed to Sausage’s journey from a startup to a thriving business highlights the importance of resilience and long-term thinking.

Supported by Frontenac Business Services, Seed to Sausage has not only maintained its growth trajectory but has also set the stage for future expansion, demonstrating the potential for success when passion and love for food meets practical business expertise and support.

Patchwork Gardens, initiated in 2004 by Eric Williams, Ian Stutt, and Megan Joslin in Battersea, has transformed from a small vendor at a farmers’ market with a successful Community Supported Agriculture (CSA) program to a significant player in the wholesale market.

Their commitment to sustainable, local agriculture, while producing chemical-free, nutrient-rich vegetables, has made them a preferred supplier for chefs and foodies across the region.

The construction of a multi-functional facility provided significant growth for Patchwork Gardens, incorporating a greenhouse, cold storage, and packaging area. With the support from Frontenac Business Services, this development enhanced their operational capacity, leading to increased production.

Today, Patchwork Gardens is celebrated for their diverse array of year-round, sustainably grown produce, adhering to strict environmental and community standards. The business model for Patchwork Gardens focuses on efficiency and productivity, which has cemented their status in the agricultural market.

The evolution of Patchwork Gardens has underscored the founders’ dedication to sustainable farming through their commitment to strategic planning, creating and nurturing partnerships, and being active in the community. Their journey provides key insights for entrepreneurs about the necessity of thorough planning, collaboration, and a strong community network as the foundation for a successful venture. Now, a leader in sustainable agriculture, Patchwork Gardens embodies the successful transition from a modest beginning to a thriving business. They have become a model for sustainable farming success in the agricultural sector with their commitment to quality, sustainability, and community focus.

The Blue Moose Bed & Breakfast nestled in the heart of Marysville on Wolfe Island, has been transformed by Katherine Slagle and James Bambury into a cherished retreat since opening their doors in 2018.

The B&B provides an intimate setting for up to 17 individuals with seven unique guest rooms, allowing visitors to enjoy the island’s serenity and natural charm.

Frontenac Business Services provided essential funding for The Blue Moose, facilitating key upgrades to the infrastructure like water, septic system, and roof repairs. This support enabled the B&B to operate year-round which enhanced the appeal and availability for visitors to the island. The Blue Moose successfully navigated seasonal challenges, ensuring a steady influx of guests all-year through refined marketing strategies.

The owners worked diligently to improve the bed and breakfast to make it more accessible for everyone visiting the island. The success of The Blue Moose was recognized with the 2023 Frontenac Access Award, from the County of Frontenac. They also receive consistent top ratings as Kingston’s premier hotel and B&B. Katherine and James are committed to exceptional hospitality, while continuing to improve the guest experience and highlighting the island’s attractions.

Their advice to new entrepreneurs highlights the importance of seizing opportunities, creating the right partnerships, while being enthusiastic about the business. The Blue Moose’s journey illustrates how strategic support and community involvement has been leveraged to achieve their success. Their story is one of transformation, integration into the community and growth, making them a sought-after destination in the region.

Mariclaro was established by Sven Schlegel in 2008, designing and creating high-quality products that tell a story.

The relocation of Mariclaro to Frontenac County in 2013, marked a turning point with a more sustainable business environment. This change allowed Sven to transform his innovative designs of unique sustainable bags and accessories created from recycled materials to become a standout Canadian business.

Frontenac Business Services provided financial support and business advice, which facilitated Mariclaro’s transition to a direct sales model. The support from Frontenac Business Services significantly impacted the growth and market presence. Today, Mariclaro manages production and sales in house, which are focused on enhancing the story that each product tells with their direct-to-consumer approach. The company’s commitment to the use of recycled materials not only defines their product line as they believe repurposed materials are rich with stories and character, but also supports their environmental responsibility.

Sven’s life skills acquired while pursuing his PhD in Mexico, highlighted the importance of realities, embracing technology, and simplifying operations. All the items are handmade in Canada, in a studio located in North Frontenac. He highlights the importance of quality products, being able to navigate changes, and having access to capital to support success. Mariclaro’s journey demonstrates ways the financial and advisory support from Frontenac Business Services is beneficial for businesses.

Mariclaro demonstrates the authentic power of combining sustainability, a strong business sense, with the support to foster growth from Frontenac Business Services. This allowed Mariclaro to establish their mark in the sustainable fashion industry.

Frontenac Shores located in Cloyne was converted from a seasonal location in 1996 to a flourishing year-round fractional ownership resort owned and operated by Pat and Dave Storms.

The resort provides consumers options for cottage ownership providing year-round enjoyment with distinct types of accommodations. Situated on the shores of Mississagagon Lake in North Frontenac, the site has seen significant redevelopment since 2004, including the integration of advanced septic and water systems, which benefited the environment and the local economy.

With eight cottages and an occupancy rate of over 80% annually, Frontenac Shores demonstrates sustainable development and economic progress. Fractional ownership removes the three main barriers to buying a traditional lakefront vacation home: cost, maintenance, and time. The resort continues to evolve under the Storms’ stewardship and continues to take pride in their environmental and economic growth.

A pivotal moment for Frontenac Shores’ came through the support of Frontenac Business Services, which provided essential seed funding for preliminary studies and legal fees which assisted in the resort’s expansion. This financial boost helped overcome early redevelopment financial challenges and securing approvals for construction.

The Storms’ experience underlines the complexities of rural development in Ontario, highlighting the need for planning, legal budgeting, and understanding local growth trends. Their journey with Frontenac Shores, marked by both achievements and challenges, highlights the critical role of support services like Frontenac Business Services in realizing long-term sustainable business ventures in the hospitality sector.

Sharbot Lake Retirement Residence, was established by Andrew Kovacs in 2014 with the doors opening to residents in 2017, following extensive facility renovations.

It is now known as a premier retirement facility designed to be home to 20-23 residents and well-appointed on a picturesque lakefront property in the heart of the village. Sharbot Lake Retirement has created a family-like atmosphere, distinguishing itself from larger institutions by offering personalized housing options for independent and semi-independent retirement living. The facility offers a variety of living spaces, from standard rooms to full suites, with all costs associated being combined into an all-inclusive price.

During the renovations, Frontenac Business Services provided grants for upgrades which included an elevator and automatic doors. These renovations were necessary to support the safety and accessibility for residents and staff in the home.

Operating at full capacity, Sharbot Lake Retirement has become a trusted name in retirement living and senior care. They consistently demonstrate their commitment to quality and have earned the trust of the community.

Andrew Kovacs suggests new business owners conduct thorough research, create connections and a strong network for support and always align the business with the needs of the community. These guiding principles have sustained the success and ongoing evolution of Sharbot Lake Retirement. Sharbot Lake Retirement continues to cultivate a model of excellence in the retirement care sector and is a true testament to the amazing outcomes when community care meets professional service efficiency.

The resort has flourished under Mike Hage and Nawar El-Khouri’s ownership, evolving the resort into a sanctuary of relaxation and adventure. The resort offers a 7 bedroom lodge, a suite, and five cottages, with many amenities including a swimming pool, hot tub, beach, children’s area and unique experiences year-round. The resort is further enhanced by the Red Barn Zone Food Truck, which was added by the owners and fills a distinct culinary niche with an evolving menu, including breakfast bagels, cappuccino, pizza, and the signature vegetarian samosas.

Frontenac Business Services has been influential in the resort’s growth, particularly in the most recent project of converting an existing barn into additional lodging, with financial support made possible through Frontenac Business Services and Business Development Corporation. This expansion emphasizes Myers Cave Resort’s commitment to enhancing guest experiences and accommodation options
in Frontenac County.

Myers Cave is focused on the barn transformation, with plans to fuse modern comforts with the rustic charm of cottage life, boosting its status as a destination for luxury and nature enthusiasts. The owner’s advocate for taking risks, but understand the importance of a robust business plan, and leveraging community support, all three of which are principles that have contributed to their success.

Myers Cave Resort clearly displays the impact of strategy, support, and community involvement as it impacts business landscape, offering a narrative of growth, modernization, and the value of establishing strong connections.