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- Culinary Tourism
Professor, Ted Rogers School of Hospitality and Tourism Management
A third generation hospitality and tourism professional, Richard spent his formative years actively participating in family-owned and operated businesses in Canada and the United Kingdom. He continued to be engaged in the hospitality industry for the next several decades, primarily through his management consulting practice which specialized in undertaking consumer research, market/feasibility studies and in the formulation of business plans and proposals for new business opportunities. During his career, Richard served as corporate consultant to several expanding restaurant chains/diversified foodservice companies that have included multi-faceted/mega restaurant concepts, international sports venues, tourism destination projects and contract catering. Richard was also one of the founding principles of a hotel development and management company that operated several branded, full-service lodging properties within Canada. While in the capacity as president of both the operating and development companies, he also served as the Co-Chair of the Executive Marketing Committee for Ontario and Quebec's Best Western Hotels.
Richard continues his involvement in the hospitality and tourism industry through his teaching, at Ryerson University, Toronto, Canada where he is a tenured Professor in the Ted Rogers School of Hospitality and Tourism Management. Courses he teaches include Marketing, Enterprise Planning & Development and Research & Data Analysis. Over the past decade he has participated in a number of culinary and wine tourism studies commencing with one in the late 1990s entitled “A Culinary Tourism Program for New Brunswick”. Subsequent studies have been in Prince Edward County, Pelée Island/Lake Erie North Shore and the Niagara Peninsula. More recently, his focus has been on the private sector of the foodservice industry where he participated in two Canada wide studies on the operating ratios of Canadian foodservice businesses entitled “The Bottom Line 2011” and “2013”. These were done in conjunction with FGH International and Foodservice and Hospitality, a Canadian trade publication. In the past year, in addition to the latter study above, Richard completed two North American restaurant development studies while on sabbatical from the University. The first was a Canada/US study on the challenges of cross-border expansion and the second was a Canadian east/west study entitled “An Investigation of Canadian Eastern and Western-Based Full-Service Restaurant Brand Expansion into their Competitive Markets”.