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Service
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Liquid Inventory Management
Restaurants lose an average of 10% - 15% of revenue due to spillage, unmanaged discounts, waste, lack of training, inconsistent recipes and theft.
Business managers often avoid this area of operations for good reason. Stock-taking, weight to currency conversions and analyzing reports are tedious and time consuming. Save time and money with inventory management solutions done by an expert.
At Hospitality Intelligent I provide full-service inventory management solutions that allow you and your team to focus on running the business. I will take care of the stock-taking, composing actionable insights, automated purchase ordering and reporting.
Perhaps you want to have inventory done in-house. I will teach your team the processes to perform inventory management.
Data Visualizations, Restaurant Inventory Software, Drill-down Reports, Training and Time Saving Tools are provided.
Connect to discuss how I can help you achieve more success.
Performance Consulting and Coaching
Hands-on training provide business managers, owners and employees with confidence and know how.
Start-ups to scaling your business, I complete regular audits to identify gaps to improve performance of your service, food and beverage inventory, equipment and facilities. The results provide your team with clear direction to meet objectives and achieve growth.
20 years in Hospitality working through restaurants, I have navigated positions including General Manager, Bar Manager, Restaurant Trainer, Consultant and Learning Specialist. During that time, I have gained valuable insight into challenges affecting performance.
Let's talk about some of the challenges that your team face and find solutions to streamline business objectives and growth.
Wine and Beer Tasting
Designed in collaboration with Hospitality Workers Training Centre to train or up-skill current or new hospitality workers. The program was developed after identifying a need to provide training and education to those who seek skills and knowledge career development in the area of wine and beer. On average, wine and beer sales can account for 15% - 50% of total sales at a restaurant, bars, clubs or event spaces. It only makes sense that operators choose this activity to increase customer satisfaction.
This workshop provides participants the opportunity to learn about various beverages found in Canada and around the world. With an emphasis on experiential learning, this opportunity engages the audience with tastings, activities, active and relative debate. It includes an area of theory by which participants can learn fundamentals of the fermentation process to produce alcohol, the anatomy of grapes / grain and the influences that the environment has on each to produce wine and beer.
Learners will become informed and develop skills and confidence when tasting, presenting and speaking about various beverages including Liquor, Wine and Beer.
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Team Building
There are usually multiple moving departments moving in sync within Hospitality environments. The human element is the most critical of each department. Without people, your business lacks culture and personality.
I specialize in technical and customer service workshops for restaurant and event teams. Knowing what to do before and when it gets busy is why top performing restaurants and events see increased profits. Take part in on-boarding, barista, bartending, front desk or serving workshops tailored to your teams specific needs.
Testimonials
"Dominic stepped into a complex role at The School of Hospitality, Tourism and Culinary Arts at Centennial College. He was tasked to be both a dining room leader and mentor to aspiring hospitality students. Responsible for guests and learners, performing FOH Management duties while training and inspiring the next generation of Food & Beverage workers.
In this role Dominic flourished. His passion for service and training are evident, as is his ability to engage a large number of students while overseeing guest service. Dominic's attention to detail and professionalism were always appreciated by the senior leadership team and his colleagues."
Michelle Caine, Chair- School of Hospitality, Tourism, Culinary Arts, Centennial College
"It was great experience to work under Dominic. He is exceptional with his work and leading skills. He is always helpful and have lot of knowledge in field of hospitality. He has lot of experience what can be seen in his work. Never seen anyone energetic like him who is always ready to handle any difficult situation."
Kamal Sharma, Student, Hospitality and Hotel Management Student, SHTCA, Centennial College
"Dominic and I have worked together for the full 1.5 yrs that I was employed at Hawthorne F&D. He was always ready to help and explain anything to all of our trainees. His hospitality etiquettes are refined, his wine knowledge up to snuff, and he is very thorough. A clear asset to any and every upscale Toronto restaurant."
