food forward
culinary planning & design
Food Forward Consulting is a Culinary Planning and Design Company that complements experience with innovation to deliver optimal results for every project we take on.
We care deeply about developing sustainable food strategies and efficient integration in an architectural scope. We work closely with the client and consultants to develop and distill the culinary vision that informs the intended culinary program and actively support the individual teams in developing food and beverage concepts that align with the operational goals. Ultimately, we aim to ensure that the food and beverage services achieve their full potential.
We are proud to have been selected to lead culinary designs and provide operational services for several complex projects in Canada, the US, and internationally.
Services
Culinary Planning
Expert Guidance
We believe a successful business starts at the beginning with the foundational pieces that build a roadmap for the future. In today’s rapidly evolving environment, we understand taking bold chances requires making well-thought-out decisions. Our goal is to guide you through every step.
CONCEPT DEVELOPMENT
BUSINESS PLAN
PROFORMA
Design
Integrating Design and Function
​Food Forward is the liaison between all parties, the client /stakeholder, architects, designers, and external consultants. We work to develop and distill the culinary vision and the culinary program by integrating the food and beverage services with the design plans to ensure the realized experience lives up to the operational intent with insightful time-saving decisions and a commitment to functional design.
​
SITE PLANNING
CULINARY PROGRAMMING
SCHEMATIC DESIGN
DESIGN DEVELOPMENT
Operations
Achieve Your Goals
We strive to get your business operating at an optimum level with manageable systems and solutions that help your team maintain a course with a solid foundation and a profitable future.
COMPANY STRUCTURE
STAFF MODELING
OPERATIONAL SYSTEMS
Restaurant Metrics
Manage Costs, Reduce Expenses, Turn a Profit
In response to our client's needs and challenges, we developed Restaurant Metrics, an online tracking system that manages and ensures your product inventory and menu items align with your specific target margins—implementing the RM tracking system improves efficiencies, net profit, and financial outcomes.
Clients using our RM System have proven positive results.
what our clients say
The Food Forward team operates with high professional integrity and knowledge. Working very efficiently in identifying key issues that need attention, assisting our organization in design development; working in collaboration with our culinary team and design consultants, enhancing our diverse culinary profile and helping us with operational and financial efficiencies at our properties (Drake Hotel, Drake One Fifty, and the Drake Commissary). They have been a pleasure to work with, and I highly recommend their services to any forward-thinking hospitality operators. —
Bill Simpson Chief Development Officer The Drake Hotel
............................................................
Information from Restaurant Metrics System and the Food Forward team allowed us to streamline many processes and analyze how to grow our business with strong financial management.
Laléh Larijani — Owner Operator,
Forno Cultura
.............................................................
Food Forward was hired to assist in the design and culinary programming for our new location. Once open, we brought them back to implement Restaurant Metrics. Their Restaurant Metrics system reduced our labor cost and inventory consumption by 10% in just a few weeks. The program has produced such excellent results [that] we work with them on a month-to-month basis.
Seng Luong — Owner Operator,
Sabai Sabai
...................................................................
The Food Forward team was invaluable in shaping our new Hospitality Services Department at Hart House. We have implemented many of their recommendations and seen great results. I would highly recommend their services and expertise in the hospitality field, and they are a delight to work with. Nanci and her team are professional, responsive, and creative problem solvers who worked closely with us to develop the unique approach Hart House required. We continue to work with them for all our hospitality needs.
Sherry Kulman — Chief Administrative Officer, Hart House, University of Toronto
selected clients + services
Shopify - Toronto, Vancouver, Berlin
Develop the culinary program vision and design strategy across Canada and Internationally. Working in collaboration with Shopify's internal culinary teams and external designers in Concept Development, Culinary Programming, Schematic Design, and Design Development.
The Drake One Fifty
Culinary programming, Menu Development.
KIIN Northern Thai Restaurant
Commissary Kitchen, Concept Development, Schematic Design, Design Development, and Food Service Equipment Planning.
Implement Restaurant Metrics®, manage monthly RM reporting.
The Drake Hotel
Culinary programming, integration of food production for all Drake outlets. Operational assessment and financial planning.
Forno Cultura - King St, Queen St, The Path, Union Station, and Moca.
Culinary programming, streamline and integrate all food production between two commissaries with Forno Cultura retail outlets. Implement Restaurant Metrics®, develop company structure, and assist in financial planning.
Sabai Sabai Thai Restaurant
Commissary Kitchen Concept Development, Schematic Design, Design Development,
Implement Restaurant Metrics®, manage monthly RM reporting.
The Drake Commissary
Culinary Programming, Concept Development, Schematic Design. Integration food production for the restaurant, bakery, take- out counter, and prepared foods. Analysis of operational systems and financial planning.
PAI Northern Thai Restaurant
Commissary Kitchen, Concept Development, Schematic Design, Design Development, and Food Service Planning. Implement Restaurant Metrics®, and manage monthly RM reporting.
Hart House U of T
Operational Restructure of Culinary Services. Implement Restaurant Metrics® for Gallery Grill Restaurant and M&E Catering.
The Arbor Room: Facility Assessment, Concept Development, Schematic Design
Design Development, Food Service Equipment Planning. Facilitate external food service operator agreements.
Century City Market Food Hall, Vancouver B.C.
Concept Development, Culinary Programming, Design Direction, Schematic Design, Design Development, and Financial Planning. Working with Century City's culinary team, architects, and designers to oversee the culinary program vision and design strategy and operations for Century City's Market Food Hall and Cafe Bar.
Lawson Centre for Sustainability,
Trinity College U of T.
Culinary Concept, Culinary Programming, Design Direction, Site Planning, Schematic Design, Design Development, and Food Service Planning. Work in collaboration with the Trinity's culinary team, and architects/designers to develop the culinary program vision and design strategy, Including a 10,000sf rooftop farm.
Black Bird Bakery
Product analysis, review of operational systems and menu engeneering.
Union Restaurant
Analysis of Culinary Program and Operational Systems.
Dog & Bear Bar
Concept Development, Schematic, Design, Design Development,
Implement Restaurant Metrics®, and manage monthly RM reporting.
