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Testimonials

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
President
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

We encourage you to contact any of our food service, restaurant and retail clients' references listed below.

Chiasson Consultants is a consulting firm that specializes in helping independent and franchise restaurant and retail operations, bakery and coffee shops, hotels, resorts, universities and colleges, hospitals, grocery stores, supermarkets, corporate foodservice, foodservice management, shopping centres, gas bars, theme parks, food commissaries, and casinos, helping to build brand identity and customer loyalty, increase profits and sales, and achieve greater success.

Do you help with the opening of a brand new restaurant?

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Absolutely! We have been doing this for over 30 years. There are so many different things to consider when you start a restaurant, from choosing the right location, writing a business plan, finding an appropriate brand, concept, and the right name, working your menu development, finding financing, buying the proper equipment, and training staff. Whether you are opening your first restaurant or have been in operation for years, we can help you prepare for long-term success. We are 100% involved from start to finish!

Do you only work with restaurants?

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No, but most of our clients are restaurant owners; however we work with all kinds of establishments ranging from quick restaurants to fine dining restaurants. We work with a lot of small restaurant and retail operators, independent and franchise restaurants, bakeries, coffee shops, bars and lounges, hotels, resorts, education facilities, hospitals, grocery stores, supermarkets, corporate foodservice, foodservice management, catering companies, shopping centres, gas bars, theme parks, food commissaries, commercial kitchens, and casinos, helping to build brand identity and customer loyalty, increase profits and sales, and achieve greater success.

Do you only work with big clients?

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No, most of our clients are small independent operators. It costs money to turn a dream into a reality, and we treat your budget as if it were our own money, and we try to stretch it as far as possible. But we are also very down-to-earth and realistic, and we don’t accept clients just to make money; we only accept clients were we can grow their businesses, turn profits, and help achieve great success.

Do you do small ‘facility cosmetic makeover”?

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Yes, and this is where we excel! Diane and her team will do a complete “restaurant makeover” in just a few weeks. From the overall concept to the interior design, menu development, brand marketing, and other services, within limited budget and time. Our vision can transform a shabby, outdated and failing joint into a chic and contemporary hot spot.

Can you help us with our Business Plan development?

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Yes, we can help you with your Business Plan for your new restaurant, and because of our vast restaurant and retail expertise and experience, we can also help you secure bank financing.

How do you charge – hourly rate, fixed fee or other arrangement?

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Each project has a varying fee structure based on the nature, timing, scope and size of your project. Just give us a call and we will be happy to discuss our fees with you.

Do you give free consultations?

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Absolutely! We offer a free 30-minute telephone consultation. If you have committed to starting a restaurant or simply updating your existing restaurant, we will walk you through the many stages and steps that lead to success. If you have not yet committed, we will help you make your decision. Click the link below, fill out the form and we will quickly get back to you.

How can we grow when economic times are so tough?

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You can certainly still attract and retain good customers by continuing to market your restaurant and by improving your existing services, adding new and unique services, revising your menu, cutting costs by streamlining your inventory, and giving excellent customer service. With our experience and expertise, we can help you develop and implement strategies to get your competition’s customers.

Can you help us with our menu engineering and recipe development?

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Yes we certainly can. One of our areas of expertise is menu engineering including copywriting and design. Our Chef, Robert Mayer, has over 30 years of culinary expertise, and he will help you with your menu planning and recipe development. Robert is also one of the top experts in healthy eating life style, including baking and cooking with gluten, allergen and vegan free.

Do you work with clients outside of your area?

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Yes, we do. We have clients across Canada, the USA and many other clients around the world. We also work with immigration attorneys if there are visa requirements.

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Testimonials

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
Director
Villanova University
Villanova, PA


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