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TEAM ARCHIVE
Contact Us Name * Email * Phone Message * 416-367-2263 info@resultshospitality.com 171 East Liberty St. | Suite 254 | Toronto ON | M6K 3P6 FacebookTwitterInstagramOUR BLOG - RESULTS
High gross margins on beverages and food have covered up a massive amount of operating errors in businesses. Now—what with increasing costs, bargain seeking, and socially connected consumers—those margins are eroding, and operators are being forced to look closer than ever before at inventory control.PRIVACY POLICY
Welcome to ResultsHospitality.com (the “Site”).We understand that privacy online is important to users of our Site, especially when conducting business.This statement governs our privacy policies with respect to those users of the Site (“Visitors”) who visit without transacting business and Visitors who register to transact business on the Site and make use of the various CONTINUING TO CREATE VISIBILITY Have you ever wondered what it might feel like to be a guest in your own restaurant? To see and understand how your operation flows while you’re not present? In today’s competitive market, delivering a memorable guest experience is critical to any operator’s success and we’ve got a suggestion to help you create that visibility.ROBERT DOOLITTLE
Joined Results: 2009 What Do You Like Most About Your Job? The thing that I love most about my position is being able to work with interesting people within the hospitality industry.JAMES ANDERSON
Joined Results: 2006 What Do You Like Most About Your Job? The people in this industry are unlike those in any other industry. The level ofpassion, knowledge,
MATT NEMETH
Joined Results: March 2017 What Do You Like Most About Your Job? I like my early morning shifts, being up and about before the city is fully awake you get a different perspective on the many areas Torontohas.
DAVID KOABEL
Joined Results: 2011 What Do You Like Most About Your Job? I spent a long time in the industry and it’s great to give back to a field that took care of me for so long. MATT ROLFE - RESULTS Evaluate your business to identify where you can get the best results this year. Enter your email to receive the Operational Health CheckAssessment
BAR INVENTORY & CONSULTING| GUEST SERVICE EVALUATIONSSERVICESOUR BLOGJOIN OUR TEAMTHE ONE THING YOU NEED TO STOP DOING… TODAY Results Hospitality works with 100's of top restaurants, bars, hotels, and nightclubs in Toronto and the GTA. Increase Profits. Beverage Product Management. Bar Inventory Control. Consulting and Support. Compare Retail Pricing. Maximize Profit Potential. Customized Guest Service Evaluation Program.TEAM ARCHIVE
Contact Us Name * Email * Phone Message * 416-367-2263 info@resultshospitality.com 171 East Liberty St. | Suite 254 | Toronto ON | M6K 3P6 FacebookTwitterInstagramOUR BLOG - RESULTS
High gross margins on beverages and food have covered up a massive amount of operating errors in businesses. Now—what with increasing costs, bargain seeking, and socially connected consumers—those margins are eroding, and operators are being forced to look closer than ever before at inventory control.PRIVACY POLICY
Welcome to ResultsHospitality.com (the “Site”).We understand that privacy online is important to users of our Site, especially when conducting business.This statement governs our privacy policies with respect to those users of the Site (“Visitors”) who visit without transacting business and Visitors who register to transact business on the Site and make use of the various CONTINUING TO CREATE VISIBILITY Have you ever wondered what it might feel like to be a guest in your own restaurant? To see and understand how your operation flows while you’re not present? In today’s competitive market, delivering a memorable guest experience is critical to any operator’s success and we’ve got a suggestion to help you create that visibility.ROBERT DOOLITTLE
Joined Results: 2009 What Do You Like Most About Your Job? The thing that I love most about my position is being able to work with interesting people within the hospitality industry.JAMES ANDERSON
Joined Results: 2006 What Do You Like Most About Your Job? The people in this industry are unlike those in any other industry. The level ofpassion, knowledge,
MATT NEMETH
Joined Results: March 2017 What Do You Like Most About Your Job? I like my early morning shifts, being up and about before the city is fully awake you get a different perspective on the many areas Torontohas.
DAVID KOABEL
Joined Results: 2011 What Do You Like Most About Your Job? I spent a long time in the industry and it’s great to give back to a field that took care of me for so long. MATT ROLFE - RESULTS Evaluate your business to identify where you can get the best results this year. Enter your email to receive the Operational Health CheckAssessment
RESOURCES - RESULTS
Evaluate your business to identify where you can get the best results this year. Enter your email to receive the Operational Health CheckAssessment
OUR BLOG - RESULTS
High gross margins on beverages and food have covered up a massive amount of operating errors in businesses. Now—what with increasing costs, bargain seeking, and socially connected consumers—those margins are eroding, and operators are being forced to look closer than ever before at inventory control.JOIN OUR TEAM!
Evaluate your business to identify where you can get the best results this year. Enter your email to receive the Operational Health CheckAssessment
NEXT LEVEL TRAINING
Education and training are without-a-doubt two of the most vital components to elevating any service experience for a guest. Most staff training tends to focus on topics such as tastings, pairings and presentations from industry-led brand ambassadors. As insightful as these trainings and seminars can be when was the last time you planneda staff
CONTINUING TO CREATE VISIBILITY Have you ever wondered what it might feel like to be a guest in your own restaurant? To see and understand how your operation flows while you’re not present? In today’s competitive market, delivering a memorable guest experience is critical to any operator’s success and we’ve got a suggestion to help you create that visibility. THE ONE THING YOU NEED TO STOP DOING... TODAY Delegation How many times have you heard “if you want something done right, then you have to do it yourself”? Although most of us have a deep seeded belief that this is true, often times we could not be more wrong. It takes effort and judgement to decide what is best to hold onto,
TERMS OF USE
PLEASE READ! ResultsHospitality.com REQUIRES CONSIDERATION FOR AND AS A CONDITION OF ALLOWING YOU ACCESS. READING AND ACCEPTING THE TERMS OF USE AND READING AND ACCEPTING THE PROVISIONS OF THE PRIVACY POLICY OF ResultsHospitality.com ARE REQUIRED CONSIDERATIONS FOR ResultsHospitality.com GRANTING YOU THE RIGHT TO VISIT, READ OR FEELING THE SQUEEZE YET? Rising Labour Costs and Your Profitability In six months from now minimum wage will increase by 22.8%, and then again 12 months later, raising your labour cost by a total 31.5% by January of 2019 from where it sits today. These increases will hit the hardest in the hospitality industry, as already shrinking profit SPRING INTO PATIO SEASON Spring has finally sprung, and it’s time for the annual Toronto tradition of wearing shorts and flip-flops in May and sitting on a patio in 15-degree weather to enjoy some food and drink in the sun. During the build-up to summer, there are a few key projects thatLUBINO D’SOUZA
Joined Results:2009 What Do You Like Most About Your Job? I love working with numbers, doing account reconciliations, interaction with clients, managing company funds to make sure the well is never dry and able to assist in other areas around the office. ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,Skip to content
Results
My WordPress Blog
* Services____
* Operational Health Check* Inventory Control
* Guest Service Evaluations * People Focused Workshops * Profit Focused Workshops * Process Focused Workshops * Retail Pricing Strategy * Competitive Pricing Analysis* Our Blog__
* Contact__
* Join our team!__
* GET AN OPERATIONAL HEALTH ASSESSMENT__* Services__
* Operational Health Check* Inventory Control
* Guest Service Evaluations * People Focused Workshops * Profit Focused Workshops * Process Focused Workshops * Retail Pricing Strategy * Competitive Pricing Analysis* Our Blog
* Contact
* Join our team!
* GET AN OPERATIONAL HEALTH ASSESSMENTPlay
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The video could not be loaded, either because the server or network failed or because the format is not supported. PEOPLE, PROFIT, PROCESS.__
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_“I have been in partnership with Results Hospitality now for a little over 9 years. I have chosen the word ‘partnership’ over ‘customer’ as they’ve worked with to me build my bottom line. Collaborating on goals and steps to achieve them, inventory controls with detailed reporting, and staff training are some of the Results Hospitality tools I’ve used to see great results in my business. I would be more than happy to speak directly with anyone who is considering building a partnership with this team.”_ – Dave Knight, Director of OperationsThe Citizen
*
_“The Distillery Restaurants Corp. has relied on Results Hospitality for years to provide accurate, timely information that allows us to manage our business resulting in increased profits. I would highly recommend Results Hospitality to any business that wishes to not only operate great restaurants but also drive profits in the process.”_ – Rik Ocvirk, Director of Operations The Distillery Restaurants Corp.*
_“Results Hospitality provides us coaching and support, critical reporting and insights on a weekly basis. I can’t imagine running a hospitality operation without this level of clarity and support in thebusiness.”_
– Kit Andrew, OwnerNashville North
RESULTS HOSPITALITY PARTNERS OPERATIONAL HEALTH CHECK We all know it is best to go to the doctor before we are sick but very few of us do so. When was the last time you performed an evaluation of the health of your operation? Our Operational Health Check program has our team complete a full evaluation of 1 or all 4 core areas of your operation: * Beverage Product Management* Systems & Tools
* Service & Guest Experience * Financial Reporting & Data AnalysisINVENTORY CONTROL
ARE YOU MAKING THE MONEY YOU FEEL YOU DESERVE FROM YOUR OPERATION? The average operator with good inventory systems in place loses 8-12% of their inventory every week. Our average client experiences losses of less than 2% and in the process they are adding $1,000’s in additional profit to their bottom line. WE PROVIDE 3 SOLUTIONS THAT HELP OUR CLIENTS ACHIEVE THEIR GOALS:* Do it with you
* Do it for you
* Provide you the tools and support to have your team do it To learn more about our no-risk trial please provide your informationhere
GUEST EXPERIENCE EVALUATIONS Are your staff consistently delivering your guests the experience you expect and desire? In today’s competitive market, delivering a memorable guest experience is critical to any operator’s success. To help ensure our client’s service expectations are being met, we create customized evaluation reports, send certified evaluators to your locations and present you with an easy to read and actionablereport.
If you are not taking a formal approach to evaluating and measuring your guest experience, we encourage you to start today. PEOPLE FOCUSED WORKSHOPS & CONSULTING SERVICES Many operators are experiencing annual staff turnover of 100% or more. The impact of this on your guest and your operation can be costing you $10,000’s in lost revenue and $1,000’s in lost profit. To help our clients improve in this critical area we have created a series of workshops and coaching on: * Management & Staff Hiring * Management and Staff Induction, and Ongoing Training * Prioritization, Focusing on What Matters Most * Communication, Celebration and Behavior Correction LOOKING TO IMPROVE YOUR BOTTOM LINE? DOWNLOAD THE _OPERATIONAL HEALTHASSESSMENT_
Health Assesement
If you are human, leave this field blank.Email Address *
PROFIT FOCUSED WORKSHOPS & CONSULTING SERVICES The average operator in the industry makes less than 5% net profit, while some operators make significant double-digit profits. Over the last 10 years we have studied 100’s of operators and identified 3 core profitability pillars. We work with our clients to review their performance in these areas while identifying opportunities for change.Areas include:
* Product Management* Pricing Strategy
* Peak Selling Periods PROCESS FOCUSED WORKSHOPS & CONSULTING SERVICES In an industry with so many moving parts and variables, it is our processes that will ensure our operational success. Through our work and study of operations across North America we have built a set of proven processes and best practices that we review, discuss and implement with our clients: * Purchasing & Receiving* POS System
* Draught System
* Par Levels
* Beverage Product Consistency RETAIL PRICING STRATEGY Beverage costs continue to rise every year. If these increases are not reviewed and acted on regularly, they can quickly chew into yourprofits.
To ensure our clients have the ideal pricing strategy while maximizing profit potential, we perform a full pricing, service size, and POS system review. Through this review we identify areas and forecast the impact of price or serving size adjustments COMPETITIVE PRICING ANALYSIS Are you the highest or lowest price point within your core group of competitors? When was the last time you took a detailed look? There is more competition in the market than ever before. Many operators are using pricing to attract guests without factoring in the impact that pricing has on their bottom line. Working with our clients we identify a core list of competitors to compare retail pricing and serving sizes. This allows our clients to make quick and critical pricing decisions and claim their space in themarket.
OUR BLOG
CONTINUING TO CREATE VISIBILITY Have you ever wondered what it might feel like to be a guest in your own restaurant? To see and understand how your operation flows while you’re not present? In today’s competitive market, delivering a memorable guest experience is critical to any operator’s success and we’ve got a suggestion to help you create that visibility.…Read more__
SUMMER INVENTORY SOLUTIONS Hello Hospitality professionals, As someone who has been involved in the hospitality industry for almost 20 years, I wanted to discuss a few sound inventory practices to get you through the busy summer months and beyond. Depending on your locations, the summer can bring about a great boom for your business, especially as people rush…Read more__
SPRING INTO PATIO SEASON Spring has finally sprung, and it’s time for the annual Toronto tradition of wearing shorts and flip-flops in May and sitting on a patio in 15-degree weather to enjoy some food and drink in the sun. During the build-up to summer, there are a few key projects that almost every bar and restaurant undertakes to…Read more__
NEXT LEVEL TRAINING
Education and training are without-a-doubt two of the most vital components to elevating any service experience for a guest. Most staff training tends to focus on topics such as tastings, pairings and presentations from industry-led brand ambassadors. As insightful as these trainings and seminars can be when was the last time you planneda staff…
Read more__
WHY EVERY RESTAURATEUR NEEDS TO RETHINK PROFITABILITY IN 2019 Whether your business made 2% or 20% profit in 2018, running your business the exact same way in 2019 will not guarantee the same results. With continuously rising costs, high staff turn-over, and average product losses of 8-12% occurring behind the bar, understanding your cost of goods sold “target versus actual” can be the difference…Read more__
FEELING THE SQUEEZE YET? Rising Labour Costs and Your Profitability In six months from now minimum wage will increase by 22.8%, and then again 12 months later, raising your labour cost by a total 31.5% by January of 2019 from where it sits today. These increases will hit the hardest in the hospitality industry, as already shrinking profit…Read more__
ABOUT THE RESULTS HOSPITALITY BLOG Welcome to our Blog! Over the last 10 years of consulting in the hospitality industry I have seen and heard it all. Together with our team at Results I have worked with over 100+ restaurants, bars, hotels, and nightclubs in the Toronto core and surrounding cities. In starting this blog series, it is my hope…Read more__
THE ONE THING YOU NEED TO STOP DOING… TODAY Delegation How many times have you heard “if you want something done right, then you have to do it yourself”? Although most of us have a deep seeded belief that this is true, often times we could not be more wrong. It takes effort and judgement to decide what is best to hold onto,…
Read more__
PRICE AND PROFITABILITY Many operators have great menus, but the wrong pricing strategy. One of the best quotes I have heard is “if you are an inch off at takeoff, you can be a mile away when your reach your destination.” By starting with a pricing strategy that is on point today, it can deliver the profits you…Read more__
OUT OF CONTROL, OUT OF BUSINESS High gross margins on beverages and food have covered up a massive amount of operating errors in businesses. Now—what with increasing costs, bargain seeking, and socially connected consumers—those margins are eroding, and operators are being forced to look closer than ever before at inventory control. What they’re finding is that the average bar/restaurant is losing…Read more__
VIEW ALL RESOURCES
MEET THE TEAM
__
Matt Rolfe
CEO
__
James Anderson
General Manager
__
Ryan Stobnicky
Business Development Manager__
Nicole Girt
Marketing & Project Coordinator__
Lubino D’Souza
Finance Manager
__
David Koabel
Operations Manager
__
Austin Hudson
Hospitality Consultant__
Robert Doolittle
Hospitality Consultant__
Sam Lee
Hospitality Consultant__
Matt Nemeth
Hospitality ConsultantContact Us
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416-367-2263
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INFO@RESULTSHOSPITALITY.COM__
171 EAST LIBERTY ST. | SUITE 254 | TORONTO ON | M6K 3P6 2017 Results Hospitality People, Profit, Process.* Privacy Policy
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———Privacy PolicyTerms of Use———Legal Stuff EVALUATE YOUR BUSINESS TO IDENTIFY WHERE YOU CAN GET THE BEST RESULTS THIS YEAR. ENTER YOUR EMAIL TO RECEIVE THE _OPERATIONAL HEALTH CHECKASSESSMENT_
Health Assesement
If you are human, leave this field blank.Email Address *
* Services____
* Operational Health Check* Inventory Control
* Guest Service Evaluations * People Focused Workshops * Profit Focused Workshops * Process Focused Workshops * Retail Pricing Strategy * Competitive Pricing Analysis* Our Blog__
* Contact__
* Join our team!__
* GET AN OPERATIONAL HEALTH ASSESSMENT__Details
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