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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 we offer. 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.

Assessment Program

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."

Food Presentation Assessment
Food Presentation 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. 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

Information Needed Prior to an Assessment Program

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 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
  • System and procedure information
  • Training manual and staff training information
  • Marketing, promotion and advertising information and campaign
  • Website and social media information
  • Wish list for your future growth, renovation and/or expansion
  • Our 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
    • Review of your location and an analysis of your competition
    • 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
    • Discuss your concept, brand identity, and tagline slogans
    • 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 ideas to increase profits
    • Review and assessment of your lighting (lighting can make or break your operation)
    • Assessment of your graphics, point-of-sales 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


    Cost for a full-day or half-day assessment is priced individually according to your needs and schedule. Please email us at for a quote.

    Montreal Airport Second Cup
    Montreal Airport - Second Cup

    Café food display

    Take advantage of our photorealistic computer-aided design concept

    This is an added feature you can add to your full-day or a half-day 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 booking a full-day or half-day assessment, 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.

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    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