Andrew Nickerson

WORK HISTORY

EDUCATION

SKILLS

ABOUT ANDREW NICKERSON

Over the last 30 years, I have been working in the food service industry. In that time my experience has encompassed everything from fast food to fine dining. My expertise in running kitchens has grown over the last decade, due to my development of systems that work in every kitchen that I have managed. My labor and food cost are consistently within 0.5 - 1% of budget or theoretical. In my business courses I have learned the power of thorough preparation for presentations. These information sessions are key to gaining the trust of prospective or existing clients, as they will able to see first hand how the implementation of food cost analysis, contribution margins, and ordering/inventory control systems will benefit their business. I know how a profitable kitchen should run and am able to extend that knowledge to others.I am constantly teaching myself about ingredients, availability of products, cooking techniques, training, and the execution of kitchen systems. I have an extensive library of recipes and am constantly on top of current culinary trends.My goal is to be able to assist food service establishments to run their operations efficiently and effectively by implementing these systems to maximize profitability on the bottom line.I am available for freelance contract consulting during the evenings and weekends. Please message me for more details.