Achievements
Project or assignment
Working on kitchen plans for the City of Montréal, coordinating the recruitment of the chef of L’Express, optimizing the kitchen and equipment for the launch of a concept with a major franchise. We like exciting projects!
Achievements
Université Laval
Quebec
Laval University has over fifteen dining locations on its vast campus. We developed a comprehensive food service strategy for the campus’s food ecosystem in Quebec. This major mandate includes monitoring food service market trends, analyzing the profitability of dining locations, creating restaurant concepts, and designing dining concepts.
Food service strategy
Analysis of kitchen infrastructures
Creation of dining concepts
Achievements
TOHU Cité des arts du cirque
Montreal
As part of their local and responsible sourcing policy, we designed two seasonal menus and created the operating system for TOHU’s bistro. The recipes, aimed at the program’s audience, are crafted with local ingredients. We developed recipe cards, training documents, and a cost-calculation tool. At the season’s launch, we were on-site to train the chef and kick off the seasonal activities. An exciting mandate that allowed us to see TOHU from a fresh perspective!
Menu standardization
Kitchen operating system
Cost calculation
Staff training
Achievements
Commission de la construction du Québec – CCQ
Montreal
We were commissioned by the CCQ to review the positioning of the food service at their Montreal headquarters. The post-pandemic period has profoundly changed the food service industry by reducing in-office attendance and altering customers’ dining habits. These changes impact food services and their profitability. We analyzed the economic situation and worked on a sustainable solution that meets the needs of both the employer and the users. An engaging project blending an autonomous dining site, traditional food service, and event-based catering.
Food service strategy
Analysis of kitchen infrastructures
Creation of dining concepts
Integration of autonomous dining technologies
Achievements
Dieu du ciel
Montreal
This iconic microbrewery got a makeover in 2023 by doubling its surface area. In one month, we assisted in the recruitment process for the chef and kitchen staff and standardized the relaunch menu. While facilitating the arrival of the current chef, we coordinated the completion of the work and the opening of the kitchen. An assignment with tight deadlines that led to a successful and smooth opening for the managers!
Menu standardization
Executive recruitment
Staff training
Opening coordination
Development of the opening plan
Worksite management
Achievements
Montreal city
Viger Square pavilion
Together with the architects, we provided optimized sketches of the café in Viger Square. We estimated the operation and storage needs for a future operator. We worked on a list of equipment based on several possible concepts in order to integrate the different services in the plan.
Support for the architects
Selection of kitchen equipment
Plan optimization
Drawings optimization
Requirements sizing
Achievements
Quartier des spectacles Partnership
The restaurant at the Esplanade Tranquille
Together with the architects, we worked on the dimensions of the restaurant’s future premises. The City was still in the planning stage and needed to identify the different premises that the restaurant would need. We defined the uses of the future tenant, determined the service requirements and imagined several implementation scenarios so as to accurately forecast the future needs of the tenant, who was not known at the time.
Characterization of premises
Development of multiple implementation scenarios
Determination of the tenant’s needs
Support for the architects
Achievements
L’Express restaurant
Changing the executive chef for a restaurant of this calibre with such volume is no small feat. The owners asked us to advise them in this process. We oversaw the recruitment and conducted the final interviews to find the best candidate. By providing a second opinion based on our experience, the owners were able to make an informed decision.
Management support
Active recruitment of the executive chef
Meeting of candidates
Facilitation of the recruitment process
