Hospitality

Ralph Trionfo

The concept of “Hospitality” or providing a memorable experience for guests was shaped early in my life in New York City and Miami. A busy fine dinning Peruvian restaurant in Jackson Heights, Queens was my first job. Folding napkins and pouring water became my thing at sixteen years old.

Thereafter, The Ritz Carlton Hotel hired me to work with the Food & Beverage team in Manhattan. When I wasn’t working the night-shift at the hotel, I could be found on legendary dancefloors like Studio54, The Funhouse and The Copacabana. Providing superior customer service to all guests all the time is the essence of hospitality.

I work closely with high-volume, high-profile bars and restaurants throughout New York City. As a wine and liquor consultant with a major distributor that represents most major brands you’ll see at any bar, covering an extensive portfolio of icon brands of both wine and spirits. Building brands and introducing new innovations to the marketplace is another thing I do.

Over the years I’ve built key relationships within the wine and liquor industry that I utilize to create long-term partnerships. These globally iconic wineries and distilleries offer a resource for operators in reducing costs and engaging the target consumers with effective promotional events and programs.

HOSPITALITY SERVICES

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