Sandra Matheson leads a dynamic
team of professional foodservice management and planning experts at Food
Systems Consulting Inc. Clients
who want to improve their foodservices and contribution to their
organization appreciate our refreshingly supportive, empowering consulting
approach.
| PRESIDENT |
 |
Sandra A. Matheson, FCSI, RD, FCDA
Principal, Food Systems Consulting Inc.
Sandra Matheson is a recognized leader, visionary planner
and foodservice futurist who brings depth and breath of knowledge,
expertise, experience and creative instincts to every project.
She established a foodservices management consulting firm,
Sandra Matheson Food Management Ltd., in 1988 to meet the
need for innovative, resourceful approaches to foodservice
management in healthcare, education and workplace organizations.
The company name changed to Food Systems Consulting Inc. in
1995, reflecting business growth and the evolution of its
consulting services. Sandra has a B.Sc. from Mount Allison
University and an M.Sc. from the University of Toronto. She
has also served as a sessional lecturer at Ryerson Polytechnical
University. |
| VICE-PRESIDENTS |
 |
Catherine MacKenzie, RDN
Vice - President, Food Systems Consulting Inc.
Catherine is a foodservice management
specialist with over 25 years of experience in healthcare
foodservices. Catherine works with clients in the Pacific
Rim region to ensure accuracy and completeness of data during
the information gathering phase of projects. She analyzes
data, contributes to the development of draft reports and
recommendations, and maintains close communication with project
participants. Most recently, Catherine has provided management
expertise on a large-scale in nutritional care and foodservice
and has worked on assignments for Catholic Healthcare West
in Southern California, as well as for Riverview Hospital
in Port Coquitlam, B.C., Sault Area Hospitals and Atlantic
Healthcare Corporation. She has a B.Sc. from Mount Allison
University and is a Registered Dietician. |
 |
Barry Matheson, MBA
Vice - President, Food Systems Consulting Inc.
Barry has been a financial
and organizational consultant for Food Systems Consulting
Inc. since 1988. Barry brings financial expertise to consulting
assignments and directs the financial base for the Company’s
growth strategies. Prior to joining Food Systems Consulting
Inc., Barry served at Scotia Bank for twelve years in increasing
responsible positions, including Senior Manager, Assistant
Comptroller and Consultant, and also has extensive realty
and public sector experience. Barry has an MBA from the
University of Western Ontario and a Bachelor of Education
and a Science degree from Mount Allison University. |
| BUSINESS MANAGER |
 |
Alexandra
Morell
Business Manager
Alex has
overseen the Food Systems Consulting office for approximately
eleven years, handling account payables and receivables,
and providing customer service. Alex is management assistant
with an honours diploma from the Humber College Hotel and
Restaurant Management program, and has worked in administrative
and supervisory roles at the Bank of Montreal, Lease Wise
and Queen’s Quay Food Shoppe prior to joining Food Systems.
|
| SENIOR ASSOCIATES |
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John Radchenko, FCSI
Facilities Planning John
Radchenko's experience spans 30 years of food facilities
design and planning, and includes hotel, hospital, health
care facilities, corporate, institutional and retail installations.
He is a partner of Van Velzen + Radchenko Design Associates
Inc. and his major design projects have included the Ballet
Opera House, York University Student Centre, the CN Tower,
Montréal Olympics and the Hospitality Building at George
Brown College. John has a diploma in Architectural Technology
as well as certificates in Business Administration and Marketing
from Ryerson Polytechnical University. |
 |
Carol Minnich, ARIDO
Facilities Designer Carol
Minnich established
Minnich Design Associates Ltd. in 1990, to offer creative
and progressive food-facility consulting and design. For
22 years, Carol's focus on both aesthetics and operational
function has appealed to operators and end-users alike.
Clients especially appreciate her sophisticated 3-D design
renderings, which help them better envision the finished
foodservice facility. Carol has a degree in interior design
from Ryerson Polytechnical University, Toronto, and is a
member of both the Association of Registered Interior Designers
of Ontario and the Foodservice Consultants Society International. |
 |
Nick Van Velzen, FCSI
Facilities Project Management Nick
Van Velzen is President of Van Velzen + Radchenko Design
Associates Ltd. and was Partner in the former firm of Paul
Johnston/Van Velzen Associates Ltd. His 25 years of experience
in the foodservice industry has established the credibility
and expertise necessary to meet clients' goals and objectives.
Mr. Van Velzen is presently the Chairman of the Canadian
Chapter of Food Service Consultants Society International
(F.C.S.I.). |
 |
David
B. Savage
Senior Consultant An
enthusiastic and dedicated professional with a keen sense
of organization and a high degree of personal integrity.
An effective team leader who achieves results and elicits
confidence by supporting organizational goals and consistently
meeting deadlines. Excellent public relations and operations
management skills. Experienced in all phases of business
administration, preparing and managing budgets, purchasing,
inventory control, and people management. |
 |
Keren
Reiser
Research Associate Is
an experienced, bilingual foodservice manager with a keen
interest in geriatric nutrition and community health. Is
developing our specialty practice of an integrated approach
to nutritional care and foodservice management in lifecare
facilities including nursing homes, retirement centers and
lifestyle communities. |
 |
Julie
Davis
Associate Julie
blends a well developed business acumen with the ability
to perform highly visible roles; she thrives in a dynamic
and demanding atmosphere of ongoing change. Recognized for
conceiving and integrating original profit generating venues,
Julie excels at building cohesive teams, motivating, establishing
and maintaining strong working relationships and identifying
complex issues and developing practical business solutions.
|
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Barbara
Jaques, RD
Retail Foodservices Barbara
has a very extensive background consulting in the business
and industry foodservice operations, food equipment manufacturers
and the foodservice operations in acute and long term care
facilities.
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