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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

Operation Efficiency

To read Diane's food service, restaurant and retail articles on operation efficiency, click on the article you are interested in:

Bakers Journal
The Four Pillars to a Profitable Bakery
Downtime Ready
Get Your Bakery Ready For Spring
Keeping your Bakery Clean
Expand your Offerings
Spring Scrub -Eight Ways to Deep Clean Your Bakery
"Green" your Labels and Packages
8 Steps to a Great Spring Cleaning

Canadian Pizza Magazine
Maximizing Downtime in your Pizzeria
Finding Space for your Pizzeria
Six Rules for Keeping a Clean Kitchen
7 Simple Steps to Less Waste
8 Tips to Revamp your Restaurant

Foodservice & Hospitality
Maintaining a Squeaky Clean Operation

Restaurants Canada
Eight Ways to Lower Costs at your Restaurant
7 Tips to Make your Small Kitchen More Manageable
Eleven Spring Cleaning Tips for your Restaurant Operation

Six Ways to Battle Rising Food Costs in your Restaurant
Seven Tips to Make Your Small Kitchen More Manageable
Eleven Spring Cleaning Tips for your Restaurant Operation
Eight Ways to Lower Costs at your Foodservice Operation

Supermarket Business
Ten Steps to a Better Operation

All of the articles are copyrighted. If you would like to use one of our articles, please send us an email at

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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