Born in Montreal and raised in Jamaica, after a stint in the Canadian Armed Forces, Simon graduated from both the Culinary Arts & the Hospitality Management programmes at Vancouver Island University.
Working his way through the ranks after college, he worked with Coast Hotels, Wyndham hotels and independent restaurants as Bartender, Waiter, Supervisor, Restaurant Manager and Assistant F&B manager.
His career goal was to become a Hotel General Manager, but he wanted work experience in all departments before reaching his goal. He jumped at the opportunity to put his culinary school skills to use, and became an Apprentice Chef with Hilton Toronto in 1993 and moved up through the ranks working in flagship Hilton properties in Zurich, London, the Bahamas and Amsterdam, becoming Executive Chef in seven years. During his time as Executive Chef, he joined the Hilton European Area F&B team, and later became area director of F&B for the UK and Ireland.
After a successful stint in the UK& Ireland, Simon was chosen to transfer and start a new F&B region for the Middle East and Africa based in Dubai. In 2012, Simon was promoted to Vice President of Middle East and Africa, and in 2014, tasked to take over the European F&B operations in addition to the Middle East and Africa.
Simon formed strategy and lead F&B operations for 380+ hotels in 70+ countries across EMEA with a further 250+ hotels in the pipeline or under construction.
At last count, Simon lead 23,000 team members, and operated 600+ restaurants and 500+ bars plus hundreds of thousands of square feet of banqueting and conference space. He was also responsible for opening over 100 hotels in his Hilton Career.
After years of long haul travel, Simon decided to hang up his traveling shoes, and to settle and focus his passion for improving F&B on the UAE and Gulf markets. He opened his own company – F&B Business Solutions FZ LLC (powered by Barmetrix) based in Dubai, United Arab Emirates at the end of 2016
F&B Business Solutions was formed to fill a market need and help Bars and Restaurants achieve optimal profitability and service levels in a highly competitive and dynamic market in the Middle East.
Partnering with Barmetrix, F&B Business solutions compliments its suite of tried and proven tools and methodology to help restaurants and bars to reduce costs and increase revenues to achieve maximum efficiency and service.
Simon lives with Jennifer, his wife of 15 years and their 2 dogs in the Arabian desert.
When not cooking, dining or enjoying a drink or 2, Simon enjoys traveling the globe with Jennifer, diving, fishing or hacking up a golf course or 2.
A Caribbean boy at heart, Simon and Jenn enjoy their home in the Abacos as much as work allows…If you need to find him, just ask for the guy on the deck looking at the sea with a rum in hand listening to some Jimmy Buffet or Bob Marley…
Lorenzo has been working in the hospitality industry for over 10 years. He graduated from college in 2005 at the Business University in Milan. He completed his studies with a Master in Marketing in the same university.
It was during his studies that he started developing his passion for cocktails and delivering excellence in his profession. He started working in bars as a bartender and quickly developed a great passion about cocktails, wine and hospitality industry in general.
He decided to develop his passion and take it to the next level in London when he moved in 2007.
After starting to work as a barback for a bar he was given the opportunity to develop his skills as a bartender very soon and after a year he was working as a manager for a major venue in East London.
He was then given the opportunity to develop his career among some of the top venues in London, where he had the chance of working and managing different venues, all of them with an unique vision, defined structure and qualified teams.
He soon gained an exhaustive knowledge of back of house processes and in 2010 he got in contact with Barmetrix, and specifically with Anthony, owner of Barmetrix London. He quickly realized how important and key can be a sophisticated stock control in support of the day to day managers jobs.
In 2015 he moved to Barcelona and as soon as he started working in the industry he realized what a big impact Barmetrix could have in a city like this could be.
Barcelona’s potential is huge and Barmetrix’s technology joint to his experience could not only make Lorenzo’s consultancy business successful but also improve the level of the hospitality industry in Barcelona.
Lorenzo is a big supporter of Fiorentina, and passionate of football in general which he plays regularly.
He loves music, especially electronic music. He loves to spin records as a Dj in his free time and he is always up for a nice gig and a party with quality music.
Marcus has more than 15 years’ experience working in the retail business for companies such as Walmart in Brazil, where he has spent the last 12 years. His diverse experience leading different areas such as Commercial, M&A, Integration, HR, and a strong personal network with bar and restaurant owners were the motivation to start a business focused on solutions to improve bottom line results to clients through professional processes on purchasing and auditing. Brazil is a huge potential market, and engaging in a partnership with Barmetrix is a critical success factor for CMV Solutions in Brazil.
Andrew Howells is the President and Owner of Barmetrix of DC. As a sommelier and hospitality industry professional, Andrew brings extensive industry experience to his consulting work on Liquor and Food Inventory Control, Bartender Training, Pricing Strategies, Mystery Shopping, Customer Service Strategies and General Restaurant Operations.
He was born in New Jersey and moved to Los Angeles for high school. He fled the endless freeways of LA for the pine forest of Maine, graduating from Bowdoin College in 2000, with an A.B. in Government and Legal Studies and a minor in French. While studying in France during college, a love for cuisine and wine was ignited when he first experienced the powerful connections between ingredients and their terroir, sampling fresh Atlantic oysters paired with a muscadet from vineyards a few kilometers away.
In 2003, he entered the hospitality industry, eventually serving as General Manager, Operating Partner and Beverage Director for EatWell DC, a five unit restaurant group in Washington, DC. In 2009, he earned the first of two sommelier certifications, passing the difficult multi-day Diploma examination of the International Sommelier Guild. He has since earned numerous additional credentials, including Certified Sommelier from the Court of Master Sommeliers, Certified Specialist of Wine and Certified Specialist of Spirits from the Society of Wine Educators and an Advanced Certificate from the Wine and Spirits Education Trust.
He and his wife Lisette have two daughters and live in Washington, D.C.
Andrew can be reached at: 202-258-9538 or firstname.lastname@example.org
Owner, Barmetrix Los Angeles
Favorite TV show: The Wire or The Sopranos
Recommend a book: 4-hr Body by Tim Ferriss
Favorite movie: The Matrix… not even close
Favorite band: Is NPR a band?
Seth Godin’s blog
Tim Ferriss’ blog
Where did you grow up, and what was it like there?
Palestine, TX – Population of 18k, very rural and close knit.
Favorite childhood memory?
Getting The Matrix VHS for Christmas or winning state in Academic Decathlon.
What do you like best about what you do?
The comprehensive challenges that constitute being a business owner. In particular I enjoy the ability to create a culture in which I, and others, will hopefully thrive.
What is the most rewarding part of your job?
Having just started, I believe it’s going to be seeing positive change in a client’s venue. Most importantly, the client seeing positive change in their venue.
What is your favorite Barmetrix moment?
Though a small timeframe, I’ve most enjoyed getting to know the Barmetrix team.
What do you do to relax outside of work?
Exercise, read, play kickball and practice Brazilian Jiu-Jitsu
One month vacation to Germany during Oktoberfest.
“The unexamined life is not worth living” – Socrates
“I hate losing more than I love to win” – Jimmy Connors
“True victory is victory over the self” – Morihei Ueshiba
Advice you could offer to others:
Be bold and take risks.
Who do you look up to?
My brother and all of my entrepreneur friends.
Tell us something unusual or unique about yourself that we might not know.
My mother and I are trading languages – she’s teaching me German (she’s a German immigrant) and I’m teaching her American Sign Language.
What does the future hold for you?
Happiness, prosperity and a lot of audits.
Jason got his start in hospitality by flipping burgers at his father’s take-away shop in Auckland, New Zealand. When his dad moved into the bar game, Jason found his niche behind the bar and, after seeing the movie Cocktail, went onto become a champion cocktail and flair bartender. Managing his first bar at the age of 18, Jason went on to manage and train and open a dozen bars over the next dozen or so years.
After moving to Australia, he eventually opened his own bar school in 1997 and this lead to a national training contract with spirits giant Diageo, training well over 5000 bartenders. Jason met Sean Finter (Barmetrix founder) in 2000 and merged business interests to create Barmetrix Training, a training and consultancy adjunct to the Barmetrix stock control business. Jason worked closely with Sean to develop a range of management development workshops that toured the country and included clients such as Crown Casino in Melbourne.
Jason continued to run the Barmetrix business when Sean relocated to the US and flew back and forward to speak and work on large projects, such as the opening of the Fontainebleau resort in Miami. He is currently the regional contact for Barmetrix Training and Consulting services in Australia and NZ.
Jason has 3 boys, loves snowboarding and is currently learning to play the guitar through YouTube!
Stuart Newcomb is the Principal of Restaurant Concepts for the Barmetrix Franchise in Indiana. Stuart has lived in the Indianapolis area since 2006 and having moved multiple times throughout his life. As Stu says, “home is where the mortgage is.”
Stu is well-groomed with industry knowledge in the local market. He is a warm weather, outdoor, sports kind-of-guy and still plays tennis and golf competitively when his schedule allows. When he’s not out hitting balls, reading and continuing to learn is his next past time of choice.
Stu has a number of favorite quotes that have become of a part of his day to day, and if you hang around him for any period of time, you will hear at least one of them:
1. “Actions have Consequences.”
2. “If you don’t know where you are going, any road can take you there.”
3. “Trust, but verify.”
Stu lives and works with the mentality that most things in life are not a sprint but a marathon and over the year has learned that it’s better to take a bit more time and do it correctly, than to hurry and in turn make errors. Stu has found great success through his business career by remaining true to this.
Stu chose to become a part of the Barmetrix team for a number of reasons, but the over-riding thought is that he simply loves the concept: the ability to make a positive difference in a client’s business and to help him/her become more effective and profitable.
I’ve had an incredibly fortunate career, one that’s been based in learning, executing, and designing logistics solutions for fortune organizations, mid-size companies and start-ups alike. These solutions and operations often provide insights into best practices regarding inventory management, team development and maximizing customer experiences. It’s these experiences and more that I hope to be able to share and improve the profitability and well-being of each establishment we have the good fortune to partner with.
I grew up all over the US: born in New Jersey and lived in New England for a decade, but my formative years were spent in Indiana and we consider ourselves Hoosiers. My wife and I met in high school in Indiana and our two sons were born in Indianapolis. Our eldest daughter was the first true Georgian in the family and we adopted our youngest daughter from China. She has been an enormous blessing to our family! We love Georgia; we’ve been here 14 years now and proud to call it home!
During my college years, I had the benefit of working in the restaurant industry. I began as a server and worked my way up to being a front line cook to help pay my way through school. This experience gave me great respect for the time and effort it requires to maintain and grow a high performing restaurant/bar establishment. Barmetrix has afforded me the opportunity to infuse over 20 years of best practices in supply chain and retail with cutting edge processes and technology in the hospitality field to positively impact the livelihood of our customers.
When asked what I enjoy most about the business the answer is easy. Being a positive impact on the lives of others is a huge motivation for me. Whether it’s developing and promoting people internally or facilitating our customers’ success externally, that’s my biggest joy. This is one of the primary reasons I chose to join Barmetrix. It’s uncommon to find an organization that truly lives its values and prioritizes the needs of others. As far as my career is concerned, there have been so many people along the way who have helped elevate my career I couldn’t begin to name or thank them all, but as I get older I realize nobody more so than my parents. They taught me about work ethic and leading a value driven life. To this day my Dad can outwork me which is frustrating!
A big personal interest for me was being a prospect baseball coach for many years in my spare time. I had the pleasure of guiding very talented young men on to their collegiate and professional futures. A highlight for me was having coached the 2012 number one Atlanta Braves draft pick , another three players drafted professionally, and another 15 go on to obtain college scholarships.
One of my favorite quotes is from Friedrich Neitzsche who said, “That which does not kill me makes me strong.” I find the pure determination within the quote inspiring and a reminder that we can do whatever we put our minds to. One of my favorite business books is ‘First Break all Rules’ by Marcus Buckingham and Curt Coffman. I’m an unabashed Indianapolis Colts fan, Go Horse! Final piece in terms of advice to others would be nobody gets there alone. Appreciate, utilize, develop and respect the talents of those around you and surround yourself with great people. As said by Sir Isaac Newton, “If I have seen further it is by standing on the shoulders of giants.”
Robin Apel is the President of Barmetrix Vancouver, a hospitality services and coaching business, providing expertise in solving some of the most common issues in Hospitality businesses.
Drawing on over 20 years of hands-on management experience, in large and small venues, Robin is eager to demonstrate, through a variety of proven management and leadership techniques, the extent to which he is able to memorialize guest experience and improve business performance through bottom line savings and top line growth.
Robin holds a business degree, from University of Guelph, in Hotel & Food Administration. During the course of his career, Robin has gained valuable experience in working for a variety of private companies, in a number of industries, including Hospitality and Quick Service Restaurants eventually specializing in large format operations. He has operated everything from dining rooms, event and concert halls, to quick serve and take out windows.
Robin can be reached at email@example.com or at (604) 999-0543.
I grew up on a dairy farm in a small rural town in the South Island of New Zealand. I have fond childhood memories of the farming lifestyle, of driving tractors, riding motorbikes, playing rugby and generally doing everything possible outdoors. I joined the NZ Army at the age of 18 and was posted to Singapore for two years. On my return after four years service I left New Zealand for Australia and landed a job as a bartender in Sydney and so began my career in the hospitality industry.
Since starting out as a bar-back in Bobby McGees Bar and Restaurant 22 years ago I haven’t looked back. I have accumulated a wealth of experience and knowledge over the years both here in Australia and on a two year working holiday on Europe. It’s this knowledge that I now use as a hospitality business consultant and Barmetrix franchise owner here in Sydney.
I care about my clients and honestly want to help their business reach its potential. I enjoy the diversity of the job, one day you can be running a training session for 20 bar staff the next you can be sitting down with the owner of a hotel chain discussing profit and loss reports. Seeing the difference that you can make to someone’s business is what makes this job so rewarding.
Clients are people and all people are different. I enjoy working with business minded people and learning from them and helping them improve their business. I like that every day is different and usually quite challenging.
Outside of work I love to travel and make it my mission to travel somewhere different every year. I love sports and in particular Rugby Union. I’m an avid All Blacks and Canterbury Crusaders rugby supporter and try to go to their games whenever they are in Sydney.
I have been in and around hospitality my whole working like. Starting off as a dishwasher at my local restaurant during High School, I worked my way up over 9 years to the position of Restaurant Manager. Along the way I was given the opportunity to travel around the globe as part of the franchise training team opening new restaurants for the group.
In 2004 I jumped the fence and joined H&L Australia, where I used my experience and qualifications in HR and project management to be the Operations Manager for the Sydney office. I was the link between both new and existing clients and the Field Technicians, State Sales Manager and General Manager. It was in this roll where my exposure to Staff Training and Inventory Management took off.
Since 2007 I have been working under the Barmetrix banner. I initially joined as an employee but was given the opportunity to go on my own as a franchisee in 2008. Since joining Barmetrix, I have carried out over 2000 stocktakes at a variety of different venues; from large liquor barns, to high turnover cocktail bars to small 50 seat restaurants.
Being in hospitality for nearly 20 years, I have seen just about all there is to see. I know all the tricks. I know what to look out for. And I am able to turn around the profitability of ANY BUSINESS.
Owner, Barmetrix Baton Rouge & New Orleans
I grew up in Lafayette, LA and moved to Baton Rouge to attend LSU in 2002 receiving first my degree in Finance and later my MBA. I chose to work with Barmetrix for the challenge of helping others become more successful at the world’s most exciting businesses with the highest failure rate. My biggest rewards have been my clients’ greatest achievements. I firmly believe you can’t manage what you don’t measure and have a deeper appreciation for what hospitality operators do every day.
“Not cool enough to be a bartender, too cool to be a geek”… this is Anthony’s response when asked, “why Barmetrix?” After graduating from Sydney University with a degree in robotic engineering and an itch to travel, “Ant” worked a summer in Paris and a couple of ski seasons in the French Alps as a chalet host before ending up in London working for trendy media haunt Soho House as a waiter then quickly, manager. It was here he met the CEO of a dotcom (pre bubble-burst) who became his new boss and so began his career in Information Technology as a “geek.”
Fast forward a few years and to the top IT outsourcing firm in London where he was the Technical Operations Manager which gave him a great insight into small business and the incentive to do something about creating his own.
Barmetrix by this stage was in the process of expanding globally and had begun looking for the right person to take Barmetrix to London. Ant was introduced to Barmetrix in Australia through his brother in Sydney who knew the company well. He was immediately inspired by the passion, enthusiasm and expertise of the Sydney team and the product they had created. That was over 12 years ago now and he could not be happier with his decision to head up Barmetrix in the UK. The value and service that Barmetrix provides to hospitality stakeholders is unprecedented and the team behind it all make it an irresistible proposition for anyone interested in bringing control and efficiency to their business.
Ant aims to bring some of his personal values to the operation in London. He likes to keep fit, save the environment and is a keen cyclist. You will see all Barmetrix employees cycling between London jobsites before long. As with all Barmetrix key management, Ant has drive, passion, enthusiasm and strives for excellence while maintaining good humour at all times.
Before joining Barmetrix, David Domzalski gained 15 years of experience in the hospitality industry. In 2007, David joined the Maryland office of Barmetrix, and during his three years as an Account Manager, he helped well over 100 restaurant managers significantly increase the profitability and efficiency of their businesses. Having played a central role in starting the Washington DC office, David joined Sean Finter and Ray Walsh as they opened the US ¬¬Corporate headquarters in Washington DC in 2010. In the four years since, along with continuing to help 100s of restaurateurs, David has continued moving up in the organization from Senior Account Manager to Operations Manager of Washington DC, and finally spending a year growing the business as the General Manager.
David is now joining the Barmetrix International Franchise team as the Franchise Operations Manager. In this role, he is assisting franchisees develop and stick to their business plans as well as working through all other aspects and issues of their business.
Matt has had the opportunity to spend his entire career in the hospitality industry. It is his passion and focus to fundamentally change the industry’s profit trends, staff turnover and customer satisfaction trends. As the CEO of Barmetrix Toronto, he has been assisting hospitality operators increase their profits, improve staff engagement, and implement strategies to help his clients deliver remarkable service by design.
Matt has 15 years of experience working in the hospitality industry and before joining Barmetrix, spent his time working for some of the world’s largest beer and spirits companies across North America. In the last 8 years with Barmetrix, Matt has assisted businesses from the largest hotel chains to the smallest corner pubs to fundamentally change their business. Matt spends his time now travelling North America expanding the Barmetrix Franchise Division while engaging with and learning from the top operators around the world, and his goal is to share those learnings with other operators through the Barmetrix franchise network.
Get to know Matt Rolfe:
From dishwasher to manager to bar/restaurant owner by the age of 27, the systems Sean employed and the culture that he built allowed him to earn profits in multiples of our industry’s average and to acquire and operate multiple sites before the age of 30.
Since selling his bars/restaurants,
Ray’s career started off working as a Software Engineer working for Japanese tech giant Fujitsu, having graduated with a degree in Computer Science from the University/ College Cork in Ireland. In 2004, he joined Barmetrix as Technical Manager in our Sydney office before taking on his current role of COO in 2008. Ray still oversees all software development for Barmetrix while also aggressively working with the rest of Barmetrix senior management to ensure that Barmetrix reaches their goal of having a presence in every major North American market by 2017.
For fun, Ray is still heavily active in sports, particularly Irish sports where he plays with his local Washington DC Gaels every year in the North American championships.