MAX YOUR SPACE

What does "Max Your Space" mean?

Every restaurant, food shop and product has a place they rent and square footage they pay for. This square footage isn't cheap. I'm here to help make sure you are maximizing all the things you can do within this area to harness every drop of revenue.

Are you utilizing every square foot?

Are you selling and doing everything you can?

Are you selling to different demographics?

When you are working in a space day-in and day-out, it is very hard to see the big picture when you are often focused inward. It's completely normal and expected, as this is how a well-run business succeeds. But even the best-run businesses need a fresh set of eyes with an innovative perspective. This is where I come in, looking around, taking notes and asking the right questions.

Let’s talk - because each and every business comes with its own set of parameters. From small tweaks to big changes, I design very personalized programmes with zeal.

Let me help you bring the big picture to life.

REPERTOIRE | Companies I've Worked For

FIESTA FARMS

Developed and implemented a planogram of new salads, both self and full serve, nutritious hot table items and take-out meals.
This came with full recipes, photos and nutritional content.
Worked with the butcher to create new semi-ready items like house-made peameal bacon, stuffed Cornish hen halves, etc.
Canned jams and pickles, created labels and developed a gift basket program.

Chef Samuel Glass - Centennial College

Worked with Chef Samuel Glass and his students to teach canning.
Directly assisted Samuel with his online social media presence; created a platform and taught him rules of engagement.

MAGNA CARTA CANADA

Created and developed a food and catering program.
Program elements were easily transferable across Canada to all four venues and replicated with ease.
The food and styling had to be representative of this historic event. I worked with all venues to help facilitate and answer queries.
As Toronto's venue, the Historical Fort York had the largest audience and needed an on hand catering team for pub nights, lectures and teas surrounding the Magna Carta, as well as many other events.

TERRONI GROUP

Helped Terroni maximize their kitchens by adding canned goods (jams and preserves) for cheese and meat boards, as well as for retail and online sales.
Worked with naming and marketing of product.
Trained Terroni chefs on safe canning practices.
Managed and led recipe development.

PAI Northern Thai Kitchen

Worked closely with Chef Nuit Regular to develop a catering menu.
Collaborated with Chef Nuit to create desserts within the Thai style, yet with elements to please North American palates.
Coordinated courses with a chef school to accomodate Chef Nuit’s time restraints, helping her advance her already vast knowledge.
Sourced avenues and ways to bring Thai chefs with specific knowledge in Thai cuisine.

QUEEN MARGHERITA PIZZA

Developed a program to utilize products going to waste by creating new items (i.e. Prosciutto ends into a prosciutto jam to smear on pizza).
Works directly with the Bathurst and Dundas location on a program to attain more business from the hospital two blocks away.
Update the Junction menu with clear and enticing descriptions, in addition to advising on the styling and plating of select dishes.
Introduced and planned with my associate social marketing company to implement a Beer Week game plan.

GREENHOUSE JUICE CO.

Design a food menu that would represent the health and raw food program within Greenhouse Juice Co.
Design food products that would have shelf stability.
Work on a chef-based, all star juice program to create hype and product awareness, and add a level of fun and youthfulness to Greenhouse.

INNER-J BARS

Recipe and brand development.
Recipe and product testing.
Worked with the manufacturer to create exact flavours.

ST. LAWRENCE LUGGAGE

Mentoring founders and team.
Advisor in product and brand development process.
Helping development strong business plans and plans to move the business forward.
Assisting with online presence and social media platforms to develop hashtag and photo strategies.

MIGHTY FINE BRINE

Networking and liaising with gourmet buyers and stores.
Work closely to develop business plans on how to grow and progress.
Discussions about demos vs. print marketing.
Recipe and product development.

ALL THE BEST FINE FOODS

Worked with my social marketing partner to develop a strategy to target All The Best Fine Foods to a younger demographic.
Worked to create excitement around an already existing event, sourcing suppliers.
Worked with The Martini Girls to develop an event cocktail using donated wines.
Sourced and recruited sous chef for their catering arm.
Created a plan to revitalize the store to make it more enticing to young adults and existing clients.
Product testing and development of more up-to-date products.

JUDY MERRY - TORONTO FOOD & WINE FESTIVAL

Sourced and recruited a Red Seal Chef to aid super star chef Rick Moonen for Las Vegas for the Black Label Event.

BOLDWORKDS SPIRITS & WINES

Helped create a strong social media presence.
Networked and introduced to industry leaders and restaurants.
Worked to create marketing plans, incentives and communications strategies for community/online engagement and newsletters.

Concession Road

Re branding to turn CR into a French Bistro.
Theme, menus and execution of this to include chalkboard artist, wine programme, working with the chef.

MoRoCo Chocolat

Helping to maximize the potential of this large space,incorporate new ideas such as a tea leaf reader on weekends, entering competitions, working with chef on menu to maximize profits, helping with overall expansion ideas.

Han Ba Tang

Creating a brunch menu that will appeal to both the Asian and North American palates
Sourcing markets and shows that will show case the restaurant
Bring in new demographics to increase sales
Product sourcing
General restaurant needs
Looking for events to place them in for exposure.
Working on social media plan.
Helping to create a dessert menu
PR work
A general advisor to sound things off
Looking for areas to expand

Find Your Sip

Help move the app into the marketplace by targeting restaurants the product will work well in
Mentoring the owners on sales techniques
Suggestions on how to increase market demographics and sales

Pukka

Created a total Catering area
Form social media meets to create buzz and generate added business
On going work on updating menus, dish ware, and plating
Looking for events to place them in for exposure

Ji

Helped created the space from day
Came up with a concept, colour scheme, seating, decor
Worked on plates and plating along with menus
Brought in elite instagrammers to create hype and buzz
Created a Gluten Free event with Rachel Hunt of Glutenfreedominc
Working on creating a dessert menu

Sukhothai

Went to Thailand to help source a variety of authentic products to be used in the restaurants in Canada including Pai and Sabaisabai.
Did both tours and trade shows plus worked on the possibilities of self distribution

Dundas General Store

Working from the ground up to help design space
Sourcing a high level barista
Sourcing products for both front and back of the house
This is an on going project

Me Nami

Looking for events to place them in for exposure.
Working on social media plan.
Helping to create a dessert menu
PR work
A general advisor to sound things off
Looking for areas to expand

Cafe Neon

Create events with elite instagrammers

Bombay Street Food

Working on launching a marketplace within their restaurant. Inclusive of packaging condiments, sourcing packaging and working with branding company
Worked on promotions with Jojo Instameets
Consulted on creating a non alcoholic drinks menu

Shanee

A total rebuild and redesign of restaurant
Worked with graphic artist to create logo, worked with interior designer to create interior
Consulted on creation of menu and menu design
Worked with mixologist company to create cocktail list
Organized a PR event with a PR company to promote the opening party

Dee

Sourced a branding company to work on logo
Sourced a company to build interiors and design
Helped with new menu plan