Menu Design & Copywriting

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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

Menu Development & Menu Engineering

Your menu is your most effective sales tool for your restaurant operation. Is your restaurant menu making you the most money? Let us take your menu to the next level!

There is definitely an art and a science behind menu engineering as well as how customers read menus, and how you can get your customers to order the menu items that are most profitable to your business. Your menu is your most important sales tool, so a well-designed, well-written and well-branded menu is essential to the success of your restaurant.

Sarku Japan
Sarku Japan, Toronto, Canada
To-Go Kiosk Operation

Proper menu design and engineering is the fastest way to increase your restaurant profitability. We can help you increase your profits right away by 7%. It will not only draw customers to your operation, but make them order more!

Diane Chiasson, FCSI, President
Chiasson Consultants Inc.

Your menu not only needs to be interesting enough to draw customers into your operation, but it also needs to create opportunities for you to get those customers to spend as much as possible. You need an eye-catching menu design to attract attention, and a menu that live up to your brand name, sell your most profitable items, and upsell extra items.

FREE Telephone Consultation

Our Menu Development, Engineering and Design Services Include:

  • Menu Assessment & Analysis
  • Menu Research & Development
  • Menu Copywriting & Design
  • Menu Engineering & Optimization
  • Menu Products Recommendation
  • Menu Costs & Pricing
  • Recipe Creation & Recipe Mapping
  • Food Cost Analysis & Labour Costs
  • Kitchen & Front-of-House Training
  • Smallwares & Equipment Suggestions
  • Take-out & Online Menu Suggestions
  • Food Suppliers & Vendors Recommendation

Menu Presentation

Menu Development and Design

Menu Development

Chiasson Consultants will research, revise and develop award-winning menu items, as well as design unique food presentation for each menu item; keeping in mind the overall image and style of your operation. We also suggest, develop and implement new recipes, signature dishes, and innovative menu concepts to be offered in your foodservice facility, as well as service, style and plating requirement, while keeping in mind the latest food trends and popularity.

Menu Engineering

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. You can also email us with any questions, requests or suggestions at chiasson@chiassonconsultants.com

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

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

 

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
Director
Villanova University
Villanova, PA

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