About NHFC
We turn a food business vision into a room you can open.
Northern Hospitality & Food Consulting exists because the gap between a good concept and a functioning kitchen is wider, and more technical, than most first-time operators are told.
- Years of experience
- 15+
- Projects designed & managed
- 100+
- Core trade & supply partners
- 4
- Project manager per build
- 1
Our mission
To empower Canada's food entrepreneurs with the tools, knowledge and resources to succeed.
Most people who open a food business are extremely good at one thing — cooking, baking, sourcing, hosting — and have no particular reason to know how a grease interceptor is sized, what make-up air does, or why a change-of-use application can add eight weeks to a schedule.
They find out anyway, usually at the worst possible moment and at their own expense. We have met operators who had signed a lease on a space with no gas service, ordered a hood that did not fit the building, or budgeted a cosmetic refresh on a unit that legally required barrier-free washrooms and a full occupancy review.
NHFC was built to close that gap. We bring the design, construction, equipment and regulatory knowledge together under one roof so an operator can spend their attention on the menu, the team and the customers — which is where it belongs, and where it actually produces a return.
We work across Canada, on everything from a single café fit-out to a multi-suite commissary, and we are equally willing to tell someone that the project in front of them does not work as scoped. An honest no in week one is worth more than a polite yes that unravels in month four.
What we hold to
Smart planning. Seamless execution. Real results.
Concept to completion
We take responsibility for the whole arc — feasibility, drawings, permits, build, equipment and handover. Partial involvement is where projects fall between the cracks.
Industry expertise
Food spaces are not general commercial construction. Grease, gas, ventilation, refrigeration and health regulation make them their own discipline, and that is the only one we practise.
Reliable partnerships
The same equipment dealer, contractor and suppliers across projects. Nobody is learning our drawings on your schedule.
Leadership
John Dogus
Founder & CEO
John founded NHFC to give food entrepreneurs a single accountable partner across design, permitting, construction and equipment — rather than a list of vendors and the job of coordinating them.
The network
A small core team, and partners we keep.
Rather than carrying every trade in-house, we work with a fixed set of specialists who know how we draw, how we sequence and what our inspections require.
Norpex
Commercial Food Equipment
Shop Flooring
Commercial Flooring Supply
Pasha Construction
General Contracting & Site Works
AspireCo
Branding & Digital Marketing
Our Process
Four stages. One point of contact.
You always know which stage you are in, what is happening next and who to call about it.
- 011–3 weeks
Discover
We review the site, the lease, the zoning and the concept before anything is drawn. You get an honest read on whether it works — including the version where the answer is no.
- 023–5 weeks
Design
Full architectural, mechanical, plumbing and electrical drawings, coordinated against the actual equipment package and built to satisfy plan review the first time.
- 038–16 weeks
Build
One project manager owns the site — trades, schedule, deliveries and the inspection sequence — while you keep running your business.
- 041–2 weeks
Deliver
Equipment commissioned, deficiencies closed, final inspections passed and occupancy in hand. We stay available after the doors open.
Free Consultation
Tell us what you want to build.
The first consultation is free. You get a project review, a realistic timeline and a preliminary cost breakdown — including an honest answer if the project does not work as scoped.
Mon – Fri, 9:00 a.m. – 5:00 p.m. · No obligation