The FCSI’s incoming UK and Ireland chair, Andrew Etherington, has wasted no time settling into his new role, unveiling a programme to ensure the association remains relevant and engaged with the industry.
Etherington, who is director of foodservice consultancy Andrew Etherington Associates, took over from Niccola Boyd-Stevenson at the FCSI’s Annual General Meeting on board HMS Belfast yesterday.
He said his priority is to improve the value delivered to members and the industry at large, and revealed what he called a ‘Back to Basics’ agenda.
“This will include delivering even more value for our members by creating new business opportunities, growing our membership and continuing to work collaboratively with other industry associations. I’ll also be working with our young professional members on fresh ideas and new ways of working to lay the foundations of our society for the future.”
To underpin this focus, the FCSI will create the new role of ‘business development and industry relations manager’, who will be specifically responsible for attracting new members, improving internal and external communications and ensuring that strategic and policy work is carried out efficiently and effectively.
Etherington also paid tribute to Boyd-Stevenson for the “incredible contribution” she has made during her two-year term.
“With her guidance I will seek to continue to raise awareness of the expertise that professional consultants can deliver to all our clients and to campaign on the most significant issues that our industry faces,” he said.
Etherington has more than 30 years’ experience in hospitality and catering. As director of Andrew Etherington Associates and senior partner at AVL Consultancy, he specialises in care, public services, local authority and education.
His career started at Brown’s Hotel as a trainee on Trust House Forte Hotels’ Management Training Programme before moving into contract catering with Bateman Catering.
In 1982, he followed his dream to start his own business, setting up A T Etherington Delicatessen in Liss, Hampshire. Unfortunately, after three years of trading, the Deli burnt down and he returned to hotels as duty manager of Flemings, Mayfair and general manager of Down Hall Country House Hotel.
Roles with Sutcliffe Catering, where he oversaw the catering for the largest trading floor in the City, and British Petroleum International followed before Andrew entered the world of consultancy with senior roles at Food Service Associates and Merritt-Harrison Catering Consultancy.