631 Soudan Avenue
Toronto, M4S 1X7
Phone: 416/229-2290 ext3
market and feasibility studies
food & beverage operations
institutional food and beverage
restaurants (full, quick and limited service)
Canada, United States, Guatemala
Andrew draws on continually developed expertise in research, analysis, and design to provide practical, informed, holistic solutions for clients in the foodservice and hospitality sectors.
Research and analysis, foodservice facility design, capital planning, concept development, foodservice controls/optimization, restaurant risk management, food safety review and planning, operational reviews
Andrew has worked in the foodservice and hospitality sector for over 25 years. He began his career working in various kitchens of acclaimed chefs in Canada and the United States, completing a formal culinary apprenticeship and earning a Red Seal designation. Andrew’s interests evolved from the kitchen to encompass the business side of the foodservice industry. Prior to joining fsSTRATEGY, Andrew was a Project Coordinator for Cini-Little International, Inc.'s facility design team in San Francisco. Andrew has taught Food and Beverage Cost Control at George Brown College in Toronto, and currently teaches the fourth-year Restaurant Risk Management course he developed for the College’s Bachelor's degree program.
Andrew earned his MBA in Hospitality and Tourism Management at the University of Guelph where he graduated first in his stream. Earned an Associate degree with honours in Culinary Arts and a Bachelor of Professional Studies degree with high honors in Culinary Arts Management from the acclaimed Culinary Institute of America (“CIA”) in Hyde Park, New York where he won the Craig Claiborne Communications Award, Jacob Rosenthal Leadership Award, Uncle Ben’s Canadian Student Scholarship and the International Student Endowed Scholarship.
International Society of Hospitality Consultants