What our clients have to say
The Food Forward team operates with a high level of professional integrity and confidentiality, working very efficiently in identifying key issues that need attention assisting us as our organization has grown by enhancing our diverse culinary profile and helping us find operational and financial efficiencies at our Toronto properties (Drake Hotel, Drake One Fifty, and the Drake Commissary). They have been a pleasure to work with and I would highly recommend their services for any forward-thinking hospitality operators. ---
Bill Simpson Chief Development Officer The Drake Hotel
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Information coming from Restaurant Metrics System and the Food Forward team allowed us to streamline many processes and to analyze how to grow our business with strong financial management.
Laléh Larijani — Owner Operator,
Forno Cultura
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Food Forward was recommended by our architect to assist in the design and build-out for our new location. Once open we brought them back to implement Restaurant Metrics. Their system was able to reduce our labour cost and inventory consumption by almost 10% in just a few weeks. The program has produced such great results [that] we work with them on a month-to-month basis.
Seng Luong — Owner Operator,
Sabai Sabai
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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 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 Client List & Services Provided
SHOPIFY (Toronto, Ottawa, Vancouver, Berlin)
 Scope of services: Culinary Concept, Culinary Programming, Site Planning, and Design Direction, Schematic Design, Design Development. Work in collaboration with Shopify’s culinary and design team as well as architects/designers to oversee the culinary program vision and design strategy, for all the foodservice spaces across Canada and internationally for Shopify’s growing culinary needs.
The Drake Commissary scope of services:
Culinary programming, concept development, schematic design, service flow assessment of kitchen, bakery, food service counter, and prepared foods. Analysis of operational systems and financial planning.
The Drake Hotel scope of services;
Culinary programming, integration of food production for all Drake outlets. Operational assessment and financial planning.
The Drake One Fifty scope of services;
Culinary programming, Menu Development.
Forno Cultura (King St, Queen St, The Path, Union Station) scope of services:
Culinary programming, integration of food production for all Forno Cultura outlets including production kitchens, bakery, service counter, and prepared foods. Implement Restaurant Metrics®, develop company structure, and assist in financial planning.
PAI Nothern Thai scope of services: Commissary Kitchen Concept Design, Schematic, Design Development, Implement Restaurant Metrics®, manage monthly RM reporting.
KIIN Restaurant scope of services: Commissary Kitchen Concept Design, Schematic, Design Development,
Implement Restaurant Metrics®, manage monthly RM reporting.
Sabai Sabai scope of services: Commissary Kitchen Concept Design, Schematic, Design Development,
Implement Restaurant Metrics®, manage monthly RM reporting.
Hart House U of T scope of services:
Company Restructure of Food & Beverage Services. Implement Restaurant Metrics® for Gallery Grill Restaurant and M&E Catering.
The Arbor Room: Facility Assessment, Concept Design, Schematic Design
Design Development, Facilitate external foodservice operator agreement.
Trinity College U of T scope of services: Culinary Concept, Culinary Programming, Site Planning, and Design Direction, Schematic Design, Design Development. Work in collaboration with Trinty culinary team and architects/designers to oversee the culinary program vision and design strategy, for the new Trinity College Lawson Centre.
Dog & Bear scope of services: Concept Design, Schematic, Design Development,
Implement Restaurant Metrics®, manage monthly RM reporting.
Anne Boleyn scope of services: Concept Design, Schematic, Design Development, Culinary Programming.
Kelly's Bake Shoppe scope of work: Product production analysis, review operational systems, implement Restaurant Metrics®.
Substance Food Group (Terra, Francobollo, Sarpa, Rusty's) scope of work:
Review operational systems, implement and manage Restaurant Metrics®, manage monthly RM reporting.
Services
Food Forward offers customized services and solutions to help our clients achieve their vision, optimize performance, boost productivity, and sustain growth.
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 insightful decisions. Our goal is to guide you through every step.
CONCEPT DEVELOPMENT, BUSINESS PLAN, PRO-FORMA, LEASE STRUCTURE
Design Build
Integration of Design and Function
We are a liaison between all parties involved in a project Client /stakeholder, designer, and consultants. We work closely with the client to develop and distill the culinary vision that helps inform the culinary program and define the architectural designs. We take an active role in seeing the project through, supporting individual teams and consultants with the integration of the food and beverage services to ensure the realized experience lives up to the original intent.
In collaboration with architects, designers, contractors, chefs, and suppliers we assist in facilitating, managing, and coordinating all of the moving parts to ensure the build goes according to plan with insightful time-saving decisions and a commitment to functional design.
CULINARY CONCEPT, CULINARY PROGRAM, SITE PLANNING, SCHEMATIC DESIGN, DESIGN, DEVELOPMENT, SERVICE FLOW, FACILITY ASSESSMENT
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 towards a sustainable future.
COMPANY STRUCTURE, OPERATIONAL SYSTEMS
Restaurant Metrics®
Manage Costs, Reduce Expenses, Turn a Profit
Keeping our work relevant to our client's needs and challenges, we developed a Restaurant Metrics System implemented in two phases. Starting with menu development, product inventory, and menu engineering.
Then implement operational tracking systems that improve efficiencies, net profit, and financial outcome.
GET IN TOUCH
Because we see innovative food concepts as such an important driver of design, and operations we would love to collaborate with you.
Contact
Food Forward Consulting
Toronto, ON, Canada - 1 416 951 2029