Douglas P. Fisher

Douglas P. Fisher

Douglas P. Fisher

Douglas P. Fisher, B.A.S., M.Sc., CMC, CFE, FCSI is President of FHG International Inc and will act as the lead consultant on this project.

Mr. Fisher has a Master of Science Degree in Hotel and Food Service Management, is a Certified Management Consultant, a Certified Foodservice Executive, a Professional Member of Foodservice Consultants Society International, a Fellow of the Ontario Hostelry Institute and is a leading national expert in the field of foodservice and franchise management.

Doug is a member of the Board of Directors of the Canadian Hospitality Foundation (CHF), the Co-Chair of the 2002 & 2003 CHF Ball (raised over $190,000 in scholarship funds for hospitality students in each year), member of the Advisory Board of George Brown Chef School’s Hospitality Sector Council, Chair of the Advisory Committee of George Brown Chef School’s Food and Beverage program, Advisor to the Canadian Institute of Advanced Culinary Arts, and Industry Advisor of Ryerson University’s Hospitality Feasibility Management course.

Doug has formerly been a member of the International Board of Directors of Foodservice Consultants Society International (FCSI) (1998 – 2001), Chair of FCSI’s Code of Conduct Committee (1999 – 2002) and has authored FCSI’s current Code of Conduct. Doug was also a member of the Humber College Hospitality Advisory Committee (1991 – 2000), Humber College Advisory Committee for the Post Diploma Hospitality Recreation and Tourism Program (1996 – 1998), Hospitality Advisory Committee for Centennial College (1997 – 1999), member of the Board of the Institute of Certified Management Consultants of Ontario (1993 – 1996) and the Arbitration and Mediation Institute of Ontario (1993 – 1996).

Mr. Fisher’s first book, Canadian Restaurant Accounting and Internal Controls, which is published by the Canadian Restaurant and Foodservices Association and approved by the Canadian Institute of Chartered Accountants, is considered the standard for foodservice accounting and internal controls in Canada.

His second book published by Carswell Publishing, is an 800 page, two volume book called A Guide to Restaurants and Bars, used by accounting practitioners as the definitive base for both accounting and internal control standards for the foodservice industry. This book was released in March 1995 with updates released in 1996 and 1997.

Mr. Fisher’s third book titled Successful Restaurant Strategies was released in October 1998. The book provides action-oriented techniques, which can be followed to develop everything from powerful business and strategic plans, to effective operational guidelines and menu analysis, to positioning operations for franchise development and growth. A portion of the revenues from this book is used to fund a graduate scholarship for studies in the foodservice business. The scholarship is offered annually through the Canadian Hospitality Foundation. It was Canada’s first graduate scholarship for foodservice studies.

He is currently working on a new book called No Free Lunch, which will be a practitioner’s guide to opening and running a successful restaurant.

Mr. Fisher has written over 75 articles related to the foodservice and franchise industries, is a frequent speaker at many Canadian and American industry functions and exhibits including, but not limited to: Hostex (Canada’s largest foodservice trade show), Bar and Beverage Show (Canada’s leading beverage show), the National Restaurant Show in Chicago (the world’s largest and most respected industry convention), the Colorado Restaurant Association Conference, and is a guest speaker at other smaller venues and gatherings. He has been featured in the Globe & Mail, Financial Post (2), Toronto Star, Consultant Magazine (2), Canadian Business, Profit and Foodservice & Hospitality Magazine (2).

Mr. Fisher was the 1997 and 2001 recipient of the Award for Excellence in Management Advisory Services from Foodservice Consultants Society International (FCSI), an international organization representing the leading foodservice consultants from more than 39 countries. The Award of Excellence is recognized as the foodservice consulting industry’s most prestigious award.

  • Mr. Fisher received the 1997 award for the litigation support services provided to the SkyDome and Toronto Blue Jays Baseball Club against The Bitove Corporation, the SkyDome foodservice operators.
  • He was honoured with the 2001 award for the foodservice operational review and master plan development for the Department of Parks and Recreation of the amalgamated City of Toronto.