GENIVAR provides professional services in operations management, nutrition, engineering and technical design. Our clientele is made up of companies and public-sector organizations operating in the hotel, restaurant and institutional (HRI) sectors.
We propose sustainable solutions for food services in the HRI sectors, each of which has specific needs based on the different clienteles they serve. Our team thus seeks to meet our clients’ highest standards by offering them guidance from the beginning of the reflection process until the anticipated project pace is achieved.
Arrangement of food facilities
To support our clients during the reflection process, we also carry out feasibility studies, consolidation studies and master plans.
To support our clients in choosing the best processes and the right technological tools, we define the concept, preliminaries and plans/specifications up to and including services during construction.
- We optimize operational functioning.
- We implement management/quality control tools.
- We evaluate client satisfaction.
- We analyze and design menus.
- We provide guidance on personnel management.
- We carry out preventive inspections (quality, hygiene and sanitation, health and safety, etc.).
- We provide guidance on food services contract management.
- We provide staff training (provincial agriculture, fisheries and food department/MAPAQ, nutrition, teamwork, management tools, etc.).