Recent Projects
In Healthcare...
- identified the opportunity and provided full planning, design and implementation support for an innovative multi-style meal service system for a new regional health centre that includes acute care and mental health services
- following an assessment of needs, provided interim management to assist in quickly redesigning work routines and purchasing practices and supporting process for recruiting and selection of a new manager.
- assessed nutritional care practices, staffing allocations and worked with clinical dietitians to develop new diet definitions based on contemporary standards of care.
- researched and recommended standards for healthcare facilities that reflect best practices yet can be managed locally and become a training opportunity for Inuit workers.
In Business and Industry, Colleges and Universities, and Schools...
- work with company and their client to develop and monitor a healthy eating program that meets Ontario’s Eat Smart!® requirements.
- assisted a large Ontario College and University to assess their foodservices needs and support a Request for Innovative Solutions process to enable a leap forward in on campus dining and retail services.
- supported the development of a new concept for culinary excellence and nutritional compliance with the new Ontario school nutrition program guidelines (PPM 150) that has created “WOW” for the students, their parents and the school.
In Marketing and Promotion...
- assessed the opportunities and challenges and assisted in the development of a 3 year marketing plan for a prepared foods manufacturer with local, provincial and national product listings and targets.
- on an on-going basis manage a monthly marketing and promotions program to highlight corporate signature programs including healthy eating, sustainability and value, buy local initiatives and timely topics. Monthly package includes recipes, nutritional analysis, and costing.
Sustainability...
- developed a proactive environmental audit and process to assist foodservice operators to develop a realistic, stepwise program to create an even greener, more sustainable foodservice program including both facility and operational objectives.
- created a Yes Local! All Year Round plan to ensure a consistent supply of fresh produce purchased from the local market all year
- evaluated compostable disposables and determined best value options for retail foodservices
What to do?
Contact Us for a No Obligation Consultation.
Together we’ll determine if we can help you get there.