Canada Markets closed

Andrew Molen Follows in the Footsteps of His Elders

Andrew Molen has currently stepped down as Director of Operations at Todd English Enterprises, a restaurant group with roots in New York City as he is pursuing some exciting new projects which will be rolling out soon.

Also Read | Bihar Assembly Elections 2020 & Bypolls 2020: Elderly People, Assisted by Family Members, Reach Polling Booths to Cast Their Votes, Watch Video

Operating at the Executive level, Andrew is a natural-born leader in the upscale restaurant industry but has worked his way to the top to achieve more.

Andrew specializes in market valuation, industry trend analysis, store openings, as well as operation and team development. In an industry where differentiation is crucial for success, Andrew followed his parents' footsteps and was taught by some of the most elite professionals in the hospitality industry.

Also Read | Baba Ka Dhaba Owner Kanta Prasad Files Case Against YouTuber Gaurav Wasan for Embezzling Donation Funds, Social Media in Shock!

When Andrew first started to work in restaurants, he was taken up by some of the most notable and established individuals of New York and played a major role in developing and building their empires.

In his early years, Andrew was put in charge of providing leadership and direction to more than 100 employees across restaurants and hotels.

Managing multiple locations at once not only required an immense amount of focus, but also a lot of passion.

As Andrew's mentors and leaders gave him huge responsibility from the start, his love for the hotel and restaurant industry came early.

His motivation to strive for more stemmed from the fun he had and the hospitality experience he provided to numerous people.

Through his various roles, Andrew has taken it upon himself to help develop different restaurants and hotels through strategic business planning.

Not only that, but developing a business plan that integrates menus across different restaurants and in different hotels became more and more crucial for the success of the businesses.

Through researching demographics and trends, Andrew developed menus that would contain specific cuisines and could contribute to foot-traffic in business.

He has worked with some of New York's most elite Michelin-Star chefs and restaurants, including Gordon Ramsay and Marco Canora.

As something he truly enjoyed doing, Andrew picked up skills, tricks of the trade, and connections that follow him wherever he goes.

The restaurant and hotel industry is extremely complex, and starting something new requires a certain level of sophistication to successfully execute a business plan.

Andrew understands that loving one's passion is extremely important and can make or break a business, but he recognizes that having a unique business idea is essential.

With his eye on the ball and a fueled desire inside, Andrew is ready to take the industry by storm. While he continues to maintain some level of caution, he knows that to break barriers, he will have to take some chances.

Through years of experience, Andrew has transformed from that newborn in the restaurant to one of the industry's most renowned players.