Taking Your Business to
the Next Level

Grow Your Vision

What makes a restaurant survive the first 5 years? At bottom, its concept and culinary appeal. The partners chosen to launch the project are also crucial: the project architect, suppliers, web design and branding agency, management executives and employees. You only have one chance to get your restaurant off to a good start.

Our Services

Craft a cohesive and profitable menu tailored to your restaurant's concept and target audience. This service optimizes item selection, costing, and presentation for maximum customer appeal and operational efficiency.

Menu Development

Analyze your restaurant's current workflows, staffing, inventory management, and service standards. We identify bottlenecks and provide actionable strategies to streamline operations, reduce waste, and enhance overall productivity.

Operational Efficiency Audit

Gain deep insights into your restaurant's financial health with a comprehensive review of P&L statements, cost controls, and revenue streams. Receive expert recommendations to boost profitability and achieve sustainable financial growth.

Financial Performance Review

Remote and lodge work solutions

Our
Story

Get to Know Us

Our passion for hospitality runs deep. With over 15 years of experience as restaurant owners and operators, we bring firsthand expertise to every project. We specialize in fine dining concepts and remote lodge operations, helping clients thrive in even the most unique environments.

Projects

Bonheur d'occasion

Bonheur d'Occasion is a partnership restaurant located in heart of Montreal, offering fine dining in an accessible atmosphere. The envisioned a warm and welcoming space that exudes authenticity. We developed and designed the brand and space. The restaurant quickly recognition from critics and was honored as the 6th best new restaurant in the prestigious enRoute list by Air Canada.

Deli

d'occasion

Deli d'Occasion was a collaborative project in our restaurant expansion. We crafted the space, menu, and brand to create a unique offering. Our goal was to provide an affordable lunch option featuring homemade charcuteries, deli meats and a retail grocery and wine store. Additionally, the space serves as a private room for corporate buyouts.

Nimmo Bay

wilderness resort

We collaborate closely with Nimmo Bay, assisting in the design of the menu, staffing, and overall vision for the culinary program at this world class resort. Managing the supply chain for produce in such a remote location presents a challenge we truly relish, from inventory management to staff coordination and systems development. We excel in high-end environments, where our passion shines the brightest.

Meet us

Our team is where we excel fueled by our experience and passion.

Executive Chef

Philippe Gauthier

Philippe honed his skills in various Michelin-rated kitchens to achieve his dream of owning and operating his own restaurants. He is passionate about sharing his experiences with others and is widely in the Canadian culinary, notably being celebrated by En Route magazine as the 6th best restaurant in Canada.

Chief of operations

Viviane Pedersen

Viviane is our front-of-house expert, dedicated to fostering authentic connections. With 15 years of experience in managing high-volume establishments, she excels in crafting drink, coffee, and wine menus that to all preferences. She leads her teams with confidence and expertise.

Taking Your Business to the Next Level