Pascal Bernier

Restoration and Hospitality Consultant, with 26 years of experience in conventional, gastronomic, and institutional catering. For several years, I have managed 70 employees in three high-standing company restaurants and in the healthcare sector. I hold advanced training in the field, as well as team management. With a sense for staff development and support, and very good skills in food safety (Haccp), I also hold a diploma in dietetics and nutrition. My skills at your service:

Financial Management - Budget Study

Financial Analysis and Optimization

Haccp Food Safety

Work Safety Measures

Environment and Ecology

Staff Management

The food and hospitality sector must promote and guarantee food safety for its customers, as well as environmental protection, which is everyone's responsibility. Catering is increasingly eco-friendly, that's a fact! The ecological trend, also called "eco-friendly", is making its arrival. Consumers play an important role in this change. All reasons push us to adapt to this new requirement present all over the world.

Why hire a catering consultant?

To benefit from a fresh and experienced perspective

To share skills

To gain external input free from preconceptions

A catering consultant's intervention often yields more than it costs. My fees are adapted to the size and nature of the problems encountered. For training, my fees are established on a fixed basis per number of hours offered.

I respond to your requests as quickly as possible, we will define your priorities together, for a common goal: "the path to success and achievement". Your consultant is here to help you achieve it.