Restaurant Menu Consultant

Restaurant Menu Engineer

JDC Hospitality - Dominic Zoffranieri

Dominic has a long history in the hospitality industry as a Chef for a series of Delta Hotel properties, as an owner of an independent Rib Smokehouse and with his hospitality consulting business.

Dominic is willing to work with you at any level. His understanding of the economics of food extends full circle to include everything from your plate presentation, systemizing a food cost strategy that your staff can work with, to doing an analysis on your current food cost and making recommendations on where to adjust your portioning or where to save on your purchasing habits.

Restaurant food cost is one of the primary areas that you have tremendous control over in your daily routine. If you have a food cost plan and your kitchen staff (sometimes the bartenders) are all on board and well versed on portioning, including access to recipes, you can then focus on other key ingredients of your business with the sound knowledge that your not "giving it away".

Choosing Dominic is choosing someone who has over 30 years of hands on experience guiding his clients toward a responsible food cost system for their business.

Click HERE to read food cost tips by Dominic.

Click HERE to download a PDF article about Dominic.

Here is just a sampling of his past clients:

- Granite Club - Toronto

- DiPamos - Toronto

- Kraft Foodservice - Toronto

- Harbour Sixty Steakhouse - Toronto

- Air Canada Centre - Pinnacle Caterers - Toronto