Andy Small
About Andy Small
Andy Small serves as the Director of Revenue Management at Breakthru Beverage Group, specializing in ghost kitchen innovation and process improvement. He has a diverse background in the food and beverage industry, with previous roles at Fleming's Prime Steakhouse & Wine Bar and Bloomin' Brands, Inc.
Current Role at Breakthru Beverage Group
Andy Small serves as the Director of Revenue Management at Breakthru Beverage Group, a position he has held since 2021. In this role, he focuses on utilizing data analysis and analytics to inform strategic decision-making. His efforts aim to enhance revenue management and drive financial performance within the organization. Based in Las Vegas, Nevada, Small's current role reflects his extensive experience in the food and beverage industry.
Previous Experience at Bloomin' Brands, Inc.
Prior to his current position, Andy Small worked at Bloomin' Brands, Inc. from 2017 to 2020. He held the role of Manager of Operations Services for three years in Tampa, Florida. Following this, he served as Manager of Productivity & Innovation at Fleming's Prime Steakhouse & Wine Bar from 2020 to 2021. His tenure at Bloomin' Brands included a focus on operational services and productivity improvements.
Experience at Fleming's Prime Steakhouse & Wine Bar
Andy Small has a significant history with Fleming's Prime Steakhouse & Wine Bar, where he held multiple roles from 2013 to 2021. He began as a Service Manager in Brookfield, Wisconsin, and progressed to Regional Service Manager, Wine Manager, and Manager of Operations Services & Productivity. His experience at Fleming's includes a focus on process innovation and ghost kitchen innovation, reflecting modern trends in the food and beverage industry.
Education and Early Background
Andy Small attended Germantown High School from 1995 to 1998. His educational background laid the foundation for his career in the food and beverage sector. The skills and knowledge acquired during his formative years have contributed to his professional development and expertise in revenue management and operational efficiency.
Specializations and Areas of Expertise
Andy Small specializes in ghost kitchen innovation and food and beverage waste reduction. His expertise contributes to sustainability and cost efficiency within the industry. He emphasizes process innovation and engages in cross-functional collaboration to achieve organizational goals and improve team performance. His focus on operational improvements and efficiencies is a key aspect of his professional approach.