Andrew Moger has been the President and CEO of Branded Concept Development (BCD) since he founded the company in September of 2001.
BCD is an outsourced real estate and construction management firm for developing restaurant and retail concepts. Whether imparting proven expertise to a start-up, or supporting the roll-out of an existing brand, BCD provides the essential insight for a comprehensive and cost-effective approach throughout the expansion process.
BCD’s portfolio of work includes: Alicart Restaurant Group, Aramark, Ark Restaurants, Baked, Bareburger, Blockhead’s Burritos, Boqueria, Burger and Lobster, Calexico, Carluccio’s, Chevys Fresh Mex, Chop’t, Chutney Kitchen, Cosi, Crumbs Bake Shop, Dallas BBQ, Dick’s Last Resort, Dinosaur Bar-B-Que, Essex Crossing, Exki, Five Guys Burgers & Fries, Gotham Development, Joe’s Pizza, Juliana’s Pizza, Haru, Jersey Mike’s Subs, Luke’s Lobster, The Meatball Shop, Melt Shop Grilled Cheese, Mexicue, Minus 5 Ice Bar, Num Pang, Panera Bread, Sarabeth’s, Sbarro, The Smith, Smokey Bones, Sprinkles, Sugarfish, Toby’s Estate, Wingstop, and much more.
Previously, Andrew had been responsible for the development of branded restaurant and retail concepts, across the United States and overseas.
Until 2001, Andrew was the President and COO of Two Boots, an eight-unit pizza chain with flagship locations at New York’s Grand Central Station and Rockefeller Center.
Prior to that, Andrew was Executive Vice President of Development for Crunch Fitness International. As one of five senior managers, he was responsible for all real estate acquisition and development, as well as overseeing the growth of the company’s foodservice and retail segments. Andrew directed the growth of Crunch from seven to 20 units in the course of 18 months.
In addition, Andrew has served as Manager of Special Projects for Morton’s of Chicago. While at Morton’s, he was one of nine members of the President’s Senior Staff. Andrew managed the development of 11 new restaurants and two major renovations in less than three years.
Previously, at Morton’s, as well as other restaurant companies such as Sfuzzi, Trattoria Dell’Arte and Ark Restaurants, Andrew held a variety of store-level management positions, including Food and Beverage Controller and General Manager.
Andrew is a member of the board of advisors of, as well as an investor in, Overture Hospitality Group, which owns Noma restaurant in Copenhagen, Denmark; Noma has been named the best restaurant in the world for four of the past five years. He is also a member of the board of directors of Metro Donut Holding Company, which is one of the largest franchisees of Dunkin' Donuts in the New York Metro area. Previously, Andrew served as a member of the board of directors of Crumbs Bake Shop (NASDAQ: CRMB) and Dinosaur Bar-B-Que.
Andrew’s other investments includes a franchisee of Five Guys Burgers & Fries, The Smith, Dinosaur
Bar-B-Que, Polpettina, Bustler Coffee, and Mexicue. He is also a founding partner of Melt Shop Grilled Cheese.
Andrew is also the founder of IRB Garden, a business accelerator focusing on emerging restaurant and foodservice brands.
Andrew is a member of the board or directors and treasurer of The Food Education Fund (FEF). FEF is a not-for-profit organization committed to supporting The Food and Finance High School in New York City.
A guest lecturer at the management program at The School of Food Studies at New York University, Andrew has also served as a panelist at NYU’s Entrepreneurship Conference. He is also a frequently invited speaker at the management program at The Institute of Culinary Education.
Andrew is a licensed real estate broker in the State of New York and a member of the International Council of Shopping Centers.
Andrew graduated from Washington University in St. Louis with a Bachelor of Arts in Political Science.