The credentials of Doug Fryett speak to his ability to successfully consult with such a diversity of public and private-sector companies and organizations.

Doug graduated with a degree in economics from the University of Western Ontario in London, Ontario, Canada in 1974. Doug’s initial educational background is in finance and accounting, with his early work experience being with a large, national bank in Canada, as well as with an internationally known accounting firm. His later, extensive work in strategic planning, marketing, and general management rounds out his experience. Doug earned his MBA at Northland University in Toronto, Canada.

In addition to his professional consulting career, Doug was an adjunct faculty member of Cleveland, Ohio’s Baldwin Wallace College’s MBA and International MBA programs for over 10 years, and is now on the MBA faculty at Centenary College in Shreveport, Louisiana, where he teaches courses in Strategy & Policy, Entrepreneurship, and Marketing.
Doug also serves on a number of Boards for both profit and not for profit organizations including: University of Nevada Las Vegas’ (UNLV) William F. Harrah College of Hotel Administration; University of Denver—Daniels School of Business – School of Hotel, Restaurant & Tourism Management; the Boy Scouts of America, North Louisiana Council; and the Shreveport Symphony Orchestra.

Doug had his first book published, “An Introduction to the Food Service Industry,” which is used as the basis for NAFEM’s CFSP (Certified Food Service Professional) program and seminar which he developed, and is the sole instructor for the program. Within the past two years he completed and published the first UK edition of this book which was specifically geared towards the English market and is used as the basis for CESA’s (Catering Equipment Suppliers Association) CFSP program. Doug just recently finished working on a Swedish version of the book as he works with CESA in “exporting” the CFSP program throughout Europe, the Middle East and parts of Asia. In addition, Doug has had numerous business articles published in highly respected food service industry and business magazines.

In 1998 Doug started the Food Service CEO Symposium. Made up of key executives and thought leaders from across all segments of the food service industry, this select group of participants meets on a regular basis in a “think tank” format to discuss key issues and drivers associated with all aspects of the food service industry. The symposium is designed specifically for industry leaders (not followers) who can think and act systemically.

Doug is an often sought-out speaker at food service industry events and conferences as well as company retreats throughout North America, Europe, China, and the Middle East. His experience within the industry in these various markets affords him a “global perspective” on the issues, challenges, and opportunities facing companies across all segments of the global food service / hospitality industry.

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Certified Food Service Professional The Catering Equipment Suppliers Association