Recent Projects

  • Management

    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.
  • Management

    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.
  • Management

    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.
  • Management


    • 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

What to do?

Contact Us for a No Obligation Consultation.
Together we’ll determine if we can help you get there.