Restaurant Consultant

Diane Chiasson, FCSI
President

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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

Book this workshop for your food service, restaurant and retail team today – Customization available! 


This innovative and highly-interactive workshop will greatly improve your understanding of the many ways you can increase revenue with a well-designed menu. In this course you will learn about the critical elements to increase sales, improve your brand and get customers to spend more.

Menu workshop Diane Chiasson, FCSI, President of Chiasson Consultants Inc. will guide you through the steps necessary to finding the ‘right’ menu concept for your business. Your menu is your most important sales tool, and is arguably the soul of your operation. A well-designed menu will increase your revenue greatly, while a poorly designed menu can put you out of business.

Diane will guide you through the steps necessary to understanding proper menu design, development and engineering. She will show you how to sell your most profitable items. She will share her secrets for creating a branded menu featuring irresistible signature items that will bring customers in and keep them coming back. Bring your own menu, and have an opportunity to improve and work on it during the workshop, with guidance from Diane.



In this course you will learn how to:

 

  • Use your menu as a marketing tool
  • Understand how customers read menus
  • Get the most out of your existing menu and what you should add to it
  • Think of new product ideas and exciting new menu items
  • Incorporate the latest food and drink trends into your menu
  • Increase revenue with complementary menu items
  • Upsell and cross-sell profitable menu items
  • Apply design and font secrets to your menu
  • Build brand recognition with your menu



Upon completion of our workshop you will receive a personalized certificate. You can use this certificate to further your expertise in your professional career, or use it in your portfolio or on your website.

Get even more from your learning experience with our Retail Study Tour!


Smart restaurant and retail operators watch the competition! One of the best ways to learn about your industry is to take a look around you. Add a Restaurant and Food Retail Study Tour to one of your workshop packages. Diane will guide you through Toronto’s most interesting independent restaurants, food markets, boutique hotels, supermarkets and fine gourmet food stores, as well as other unique and exclusive food and retail operations. In just a single day, you will gain useful knowledge from the latest restaurant and retail trends and concepts.

As a special offer, you can add this Retail Study Tour to your 2-day workshop for an additional price of $399/person, or add it to your 1-day workshop for an additional $499/person. The cost to attend the Retail Study Tour alone is $599/person. For more information, please visit our Restaurant and Food and Retail Study Tours page.



"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
Foodservice menu workshop

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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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