Nick D'Ambrosio Email & Phone Number

New York, Ny, Us

Windermere, Fl, Us

Menu Innovator was founded in 2004 as a spinoff of Culinary Systems which was established in 1997 and has generated over $2B in new product placements in the marketplace. Menu Innovator provides menu analytics based on the most influential restaurants in the US. Using data that we used to sell for $50k, we have built a tech-based report that we sell as a subscription service for $400 per year. Customers include product development chefs, food scientists, hotel/country club chefs, marketing and sales teams for restaurant chains, food manufacturers, and retail product companies.We’ve sold exclusive rights to use our services to one of the largest companies in the world, Nestle North America. Additionally, we have accurately predicted many movements before they became mainstream. A couple of examples include clean labels, the dominance of Italian food, mainstreaming of sushi, and cooking over fire. In the early days, we presented Menu Innovator to a “who’s who” of the top 100 chains. It has always been well received by our target markets by the evidence that they keep inviting us back to present our findings. Both of those accomplishments were great PR and have positioned us as a leader in the space.The culinary credentials we use are innovative in the market. This is different data than what data scientists usually work with. Interpreting the data and providing a digestible report is key. We are also a founder-led company. We have a patent on our data analytics process, specifically around how we gather and algorithmically rate the restaurants. We also provide a probability factor, identifying ingredients that are trending. Based on these ratings, we send out awards to the top 100 restaurants each year. Our restaurant selection process makes sure we are looking at influencers and people who are changing the way we eat. Instead of just looking at the most popular we are looking at the most influential.

San Rafael, Ca, Us

New York, Ny, Us

The Transformative Leadership Certificate Program at Pace University Lubin School of Business helps you innovate through digital transformation by identifying the value in emerging technologies, business models, and resources at your organization. Combining industry thought leaders and top academic faculty, Transformative Leadership develops your understanding of a range of topics and skills to navigate a turbulent environment and emerge with a competitive advantage. Learn to think critically during a time when so many models and principles no longer apply – or work as effectively. Roll up your sleeves and prepare to solve real‐world challenges, our subject matter experts and professional instructors will guide you through every step. Throughout the program, you’ll build and refine your toolset while developing a unique roadmap to use in your organization.​

Our team at Battery Park Hospitality Group has 30 years of experience in restaurant operations. Companies we have worked with include: Del Frisco's Restaurant Group, The Smith & Wollensky Restaurant Group, B.R. Guest Restaurants, and others.Battery Park Hospitality Group was founded with the purpose of helping those in the industry—to not only survive, but thrive.

Houston, Texas, Us

Oversee policies, objectives, and initiatives for region, focusing on improving guest satisfaction scores and expanding the brand. Develop strategies for increasing facilities’ operational efficiency, coordinate staff development activities, and create productive working environments. Identify and oversee the installation of equipment and systems that enhance facilities’ productivity.• Organize training programs for employees to update knowledge on relevant regulations and to learn new cooking and customer service skills.• Assisted expansion of brand to 24 restaurants nationally.• Hold accountability for $65+ million in annual revenue.

Houston, Texas, Us

Opening General Manager of Brand Flagship in Rockefeller Center, New York, achieving great success in this upscale American cuisine bar and grill.GENERAL MANAGER (February 2011 to February 2014)Established restaurant business plan by surveying restaurant demand; conferring with community leaders, identifying and evaluating competitors, and preparing financial, marketing, and sales projections, analyses, and estimates. Attracted patrons by developing and implementing marketing, advertising, public and community relations programs, and identifying and tracking changing demands. Maintained operations by preparing policies and standard operating procedures and implementing production, productivity, quality, and patron service standards. Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, and scheduling staff. • Ensured patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, identifying and initiating improvements, and building relationships with preferred patrons.• Won a number of awards for excellence, including Award of Excellence (Wine Spectator), Best Casual Restaurant NYC (Concierge Choice Award), Top 100 Hottest Bars in the US (Open Table), and Hot Concepts Award (Nation’s Restaurant News)

Houston, Texas, Us

Houston, Texas, Us

Boston, Ma, Us

.