Foodgeek is a consultant with field experience and a network of highly skilled partners that assists you in the implementation of your business plan through strategic actions and advice.
Company presentation
Expert advice for foodbusiness
We provide a wide range of services to the catering, hospitality and agri-food processing industries. We are a one-stop shop that offers consulting services in food formulation and culinary concept development as well as support for the design and opening process of a new establishment. And much more…
Introducing Simon
Simon Drolet Laflamme, MBA
Result-driven, multi-talented restaurant whiz who’s not afraid to have some fun.
Simon is an agile entrepreneur who co-founded the Hoogan et Beaufort restaurant and H&B Events, 2 very successful companies on the Montréal food scene that offer high-end, signature cuisine in a restaurant setting and for off-site events.
Simon is very sensitive to profitability issues. He can instinctively identify where profitability lies in a business and how to increase a company’s bottom line. He wants to get to the root cause of the problem and solve it in a sustainable way.
He has a wealth of experience in the agri-food sector: R&D, food production, restaurant management, service and catering. His main strengths are his ability to analyze and synthesize, his organizational skills and his endless energy. Simon has a very good understanding of the logistics of a business process and is very sensitive to issues of branding and customer perception.
Simon holds an MBA, a Bachelor of Science in Food Science and Technology and advanced kitchen and dining room training from the Institut de tourisme et d’hôtellerie du Québec (ITHQ). He has held corporate director positions and worked as a consultant since 2013.
Company presentation
Expert advice for foodbusiness
We provide a wide range of services to the catering, hospitality and agri-food processing industries. We are a one-stop shop that offers consulting services in food formulation and culinary concept development as well as support for the design and opening process of a new establishment. And much more…
Introducing Simon
Simon Drolet Laflamme, MBA
Result-driven, multi-talented restaurant whiz who’s not afraid to have some fun.
Simon is an agile entrepreneur who co-founded the Hoogan et Beaufort restaurant and H&B Events, 2 very successful companies on the Montréal food scene that offer high-end, signature cuisine in a restaurant setting and for off-site events.
Simon is very sensitive to profitability issues. He can instinctively identify where profitability lies in a business and how to increase a company’s bottom line. He wants to get to the root cause of the problem and solve it in a sustainable way.
He has a wealth of experience in the agri-food sector: R&D, food production, restaurant management, service and catering. His main strengths are his ability to analyze and synthesize, his organizational skills and his endless energy. Simon has a very good understanding of the logistics of a business process and is very sensitive to issues of branding and customer perception.
Simon holds an MBA, a Bachelor of Science in Food Science and Technology and advanced kitchen and dining room training from the Institut de tourisme et d’hôtellerie du Québec (ITHQ). He has held corporate director positions and worked as a consultant since 2013.
Approach
Roles
Foodgeek – Expert advice for foodbusiness
We can play different roles for you:
The coach
Executive coaching
Organizational audit
Strategic alignment
Growth plan
Transition plan
Managerial coaching
The quarterback
Project organization and coordination
Priority assessment
Project timeline development
Process and performance optimization
Logistical consulting
The consultant
Specialized expertise
Development of efficient management tools
In-depth diagnosis and analysis
Organizational problem-solving
Implementation of strategic
Operational changes.
The chef
Optimization of operations
Equipment and production flows
Enhancing operational efficiency
Menu standardization
Culinary attractiveness
How an assignment is carried out
Foodgeek – Expert advice for foodbusiness
We want our assignments to be effective and lasting. For that, we need to get close to your organization, understand its source code. During an open discussion, you tell us about you, your key employees and your competitors. This allows us to understand your positioning, your limits, your strengths and how to work with you to maximize the effects.
In preparation for the first meeting, we’ll provide you with a questionnaire. It’s optional, but it allows us to get to the heart of the matter faster.
We spend some time with you during your operations before presenting you the problem and its ramifications as we see them. We put a team together. Then the work begins.
We prefer face-to-face meetings and open dialogue. We work on a number of aspects at the same time and start the project without delay. We advise you on the best course of action, even if the budget and time are limited. Sometimes the true long-term solution is complex, hard to find and expensive. Knowing this, we can make the best decision for the situation.
We share the results of our work with you, leaving you with strong tools that will help you in the future and contacts that will never let you down. If you have questions after the end of the assignment, send us an email, you’re now part of the family.
By working the way we do, we get to the root cause of an issue, often more effectively than you would on your own. We provide feedback that rests on a wide range of experience. We address difficult challenges, multifaceted issues that involve material, financial and human aspects.
We like to know how your first shift went after the renovations. We’re happy to help you. That’s how it starts, that’s how it ends. Our goal is for you to call us back for the next challenge.
Our partners
Expert advice for foodbusiness
Because we want to build the best team!
Appareil Architecture
Kim Pariseau and her team carry out large-scale projects with a unique signature. They’ll analyze your needs and transform your environment in ways no one else can.
B.frank : Web wizz
Digital strategist
Digital transformation, digital marketing and e-commerce consulting firm He’s also a business coach like no other. He’ll capture your intention and translate your digital footprint into business-oriented solutions.
L’atelier du chef : Food service equipment
Vinum : Glassware, wine coolers and wine cellars
LTML : Law, taxation and accounting
Octogone : Restaurant Management Application
WSP : Engineering and design services
A multinational company offering a wide range of engineering services, from design to energy optimization. When it comes to large-scale infrastructure projects, WSP is the go-to partner.
Rezin / Oenopole : Wine and private imports
Although there are many wine agents, very few offer a wide selection of mid-range to high-end products in the same portfolio. These 2 agents are the only ones you need for a complete list of wines of all origins and at all prices.
Alambika : Bar accessories
Moog audio : Sound system
Doyon Després : Food service equipment
Circana : Business intelligence
Newly weds : Functional Ingredients
