click for online store


What Our
Clients Say...

“You have done a fantastic job for us. I believe the great merchandising work you have done for us is one of the key foundations to improve the company and differentiate who we are versus our competition.”

Rick Martens
Country Style Foodservices Inc.
Toronto, ON


“Our daily sales have increased 15% in the first month and it seems to still be on the rise. It is apparent we have gained many new customers.”

Barbara Lorsch, RD, LD
Director Food and
Nutrition Services
Advocate Illinois
Masonic Medical Center
Chicago, IL


“We have been extremely happy with the merchandising training program that you developed for our entire chain of hotels. I am looking forward to working with you on our on-site training program.”

Serge Simard
Executive Director, Food & Beverage
Fairmont Hotels & Resorts
Toronto, ON

“I really enjoyed your innovative “walking tour presentation” that you gave at our Annual Conference in Montreal. Your “fresh-eye approach” was quite refreshing.”

Marie Helene Sicard
Director of Marketing
Sodexho Canada
Montreal, QC

Foodservice Consultant

Get our restaurant, foodservice and retail assessment program to evaluate your operation, analyze your business needs, and lead you to great success.

Chiasson Consultants is a restaurant and retail consulting firm that specializes in helping small operators, independent and franchise restaurant and retail operations, build brand identity and customer loyalty, increase profits and sales, and achieve greater success.

Remember, if you can’t measure something, it is difficult—if not impossible—to improve it.

Our 3-day Assessment Program is one of our most popular and best value services. Everyone can benefit with a fresh set of eyes, and an assessment will certainly lead you to greater success. We will meet at your facility and conduct a thorough site visit to understand the productivity and service levels of your operation, and to discuss your goals, needs, and challenges.

We will evaluate your operation and deliver tailored solutions. In just one day, you'll get immediate answers to your questions, and find immediate solutions to your problems. You will understand what's working and what's not in your operation, and learn several creative ideas and strategies on how to improve your business right away. You will also understand your customers' psychological reactions to colours, textures and lighting. Our assessment program offers the most "bang for your buck."

Interior Design Assessment
Interior Design Assessment

Our Assessment Programs are essential for owners and operators who are either in the planning stages of their business, and would like to get advice on their turnover, their profitability, services and marketing, and also for those who are looking for quick answers and solutions to their problems.

Food Presentation Assessment
Food Presentation Assessment

Diane Chiasson, FCSI, President, can set you up with several ideas, strategies and advice before you commit to anything. Our assessments are designed to set you on the most profitable and successful track, and ensure you don't waste thousands of dollars on costly and useless construction, renovations and other mistakes.

Branding Packaging Assessment
Branding and Packaging Assessment

6 Critical Areas to Assess

These are 6 critical key areas that should be evaluated in your operation:

Brand Concept Design Menu Recipes Kitchen Design & Equipment
Systems & Procedures Customer Service & Staff Training Marketing & Social Media

2-Day In-House Evaluation

Prior to my onsite visit, it will take two days for my team and I to first review and assess all the information below:

  • Photos of your back-and front-of-house restaurant and the exterior
  • In-house brand identity and tagline slogans
  • Menus – regular menus, grab & go/take-out menu, delivery menu
  • Recipe mapping and food/retail product lists
  • Food/beverage and labour costs
  • System and procedure information
  • Training manual and staff training information
  • Marketing, promotion and advertising information
  • Website and social media information
  • Wish list for your future growth, renovation and/or expansion
  • 1-Day Onsite Assessment Program

    Our assessment program involves an interactive meeting between Diane Chiasson and your team. She will meet you onsite and take a walking tour of your facility, look at your existing set up, and make an in-depth review of the current state of your operation. During the tour, Diane will evaluate your:

    Food retail merchandising

    • Front- and back-of-the-house restaurant/retail operation and the exterior
    • Review of your location and an analysis of your competition
    • Discuss your concept, brand identity, and tagline slogans
    • Recommendation on how to improve the logistics of your line flow, speed of service, queuing time, and overall Guest Experience
    • Review of your ordering and POS system
    • Revision and discussion of your current menu, grab & go/to-go menu, and delivery menu
    • Advice on menu development and engineering including copywriting and design
    • Recommendations for new menu items and suggestions for recipe ideas
    • A full review and analysis of your interior design, décor and layout
    • Simple and affordable recommendations on how to optimize your space
    • Discuss easy and simple steps for immediate improvement and efficiency
    • Discuss foodservice/retail opportunities to immediately increase revenue
    • Recommendations regarding merchandising and cross-merchandising options and opportunities
    • Ideas for eye-catching visual presentation and merchandising displays
    • Suggestions for additional retail merchandising products to increase profits
    • Review and assessment of your lighting system (lighting can make or break your operation)
    • Assessment of your graphics, point-of-sale materials (POP), and inside/outside signage program
    • Review of your labeling and packaging
    • Recommendations on some home-meal solution programs to increase your sales
    • Review and assess the effectiveness of your service style
    • Review and assess the effectiveness of your management style
    • Analysis and recommendations of your marketing, promotional, and advertising plans/campaigns
    • Information on current successful marketplace trends and recommendations on how they may be applied to your particular needs
    • Discussion on appropriate system and procedure operations
    • Review of your training manuals and assess your customer service training program
    • Advice on how to hire and train staff properly
    • Discuss how to get more customers to come to your operation, with the ultimate goal of increasing sales right away
    Assessment Program

    Final Steps: From Assessment to Action

    When we have gathered and analyzed all the information, you will now have a quantifiable picture of what to do and what you need to improve. But your assessment isn’t over. The final step—the action plan—is what will make your assessment yield meaningful results. In creating your future plan, focus on areas that will yield the greatest benefit. Before you write a long list of changes that will leave your team feeling overwhelmed, remember that the 80/20 Law usually works. Where can you get the biggest improvements from the smallest number of changes?

    Finally, write your action plan so that it provides for continual improvements over time. It should include:

    • Detailed actions steps
    • Assignment of accountability
    • Expected completion dates

    Manageable changes introduced gradually will be more effective and more readily accepted by your workforce than one massive overhaul. Gradual change helps make continual improvement a part of your corporate culture. Make sure any plans you develop include clear action steps, accountabilities, and timelines.

    And don’t assume that one operational assessment is enough. Comprehensive assessments should be conducted on an ongoing basis to stay in touch with customer needs, accommodate your company’s growth, keep pace with your competition’s improvements—and to keep up with whatever promises your marketing department is dreaming up right now.

    Need Help?

    If you’d like an expert assessment of your business to identify ways to reduce costs and improve productivity, we are here to help. Click on the link below to request a Free Telephone Consultation where we can explore your questions and situation.


    Please email us at for an assessment quote.

    Montreal Airport Second Cup
    Montreal Airport - Second Cup

    Remote Consulting Services

    We now help our clients collaborate via our video conferencing solutions, and we can bring your meetings to life and conduct face-to-face online meetings, facilitate team collaboration, and share documents. These are less expensive and are excellent ways to participate in a remote session, and be able to access our consulting services you need from anywhere in the world. The advantages of video conferencing will drastically save on travel and lodging expenses, and interact in real time with your team.

    Don’t let your geographic location deter you from accessing the expertise you need for success.

    Café food display

    Take advantage of our photorealistic computer-aided design concept

    This is an added feature you can add to your assessment. This is ideal if you are planning a renovation, store improvement, or building a new operation. We will create a realistic concept development with our computer-aided program. This will give you a clear understanding of the plan and all the important details. This is available alone, without an assessment program, or as part of a combined program.

    Consulting Work

    To find out about our consulting services, please feel free to call us at 416-926-1338 or our toll-free line at 1-888-926-6655, or fax us at 416-921-6994 or email us at with any questions, requests or suggestions.

    You can also check out our List of Consulting Services to see what other services we offer.

    Diane Chiasson is also available for Training, Coaching, Speaking and Telephone Consultations.


    To read our letters of reference, click here.

    Tell A Friend About This Site


    What Our
    Clients Say...

    “Your organizational skills and attention to detail contributed greatly to our financial and operational success. Your dedicated work paid off right away; sales have exceeded our expectations.”

    Clifford P. Miller
    Vice President of Communications
    Eat’n Park
    Hospitality Group
    Pittsburg, PA

    “I have been very happy with your talents. You always bring a new perspective to our business.”

    Nick Perpick
    Executive Vice-President
    Prime Restaurant Group
    Toronto, ON

    “We were very happy with the Soup University Manual you designed for our company; it’s amazing the great ideas you provided for our sales representatives across Canada.”

    Dale Clemiss
    Director of Business Development
    Campbell’s Foodservice
    Toronto, ON

    “I have been quite impressed with your knowledge of the art and science of food merchandising, and I cannot thank you enough for your employee training program.”

    Timothy Dietzler, FMP
    Villanova University
    Villanova, PA