Trend Foodservice Design and Consulting, located just outside of Toronto, Ontario, Canada, was established in 1985 as a foodservice design and consultant firm. The staff at Trend have over 50 years of experience in the foodservice industry working with clients, architects, interior designers, engineers, contractors, manufacturers, operators and executive chefs at a regional, national and international levels.
In 1995, Trend Foodservice Design and Consulting was selected as the foodservice consultant on the prestigious Emirates Towers Complex. This project launched Trend in the U.A.E. and other Gulf countries, where Trend has served on over 50 large scale hospitality projects in the region; including the Burj Dubai Tower; the tallest tower in the world.
This international success has led Trend to expand our operations in Canada and the U.A.E., as well as expand to include laundry and waste facilities design to its services. These expanded services resulted in streamlined solutions for clients that seek to limit the amount of consultants on a project, while ensuring that the quality of the design remains at the highest standard.
Why Select Us?
Quality Design and Recommendations
Trend Foodservice Design and Consulting has extensive national and international design experience. This experience and the use of the most up to date industry technology provides clients with innovative high quality designs and recommendations, which consider current and future trends in the industry.
Trend's designs strive to provide clients with plans that consolidate operational flow, reduce labour and waste, promotes active recycling, and incorporates energy and environmental initiatives where possible.
Impartial Equipment Selection
Trend Foodservice Design and Consulting is not affiliated with any dealers or manufacturers of foodservice equipment. This ensures a competitive tender process; which reduces the equipment and installation costs for prospective clients.
Trend Foodservice Design and Consulting is committed to representing its clients from the beginning to completion of each project, from conceptual meetings with all foodservice parties, health department permit approvals, impartial tender bid evaluation, review of shop drawings and equipment installation, through to the final punch list and inspection