Ms. D'Agostino

Monika D'Agostino

Chief Consultative Sales Officer

Consultative Sales Academy

Monika D'Agostino is a key business analyst with international expertise, specializing in consultative selling and elevating the reputation of sales and its practitioners. She was born in Vienna, Austria and moved to the states in 1994 where she quickly embraced the fast-paced business environment without losing sight of her European roots and remembering that in the end it is people who matter. Her career started in public relations and after a couple of years co-managing a PR agency in New York she stumbled upon the sales profession, selling PR measurement to top marketing people. Her lack of sales experience actually served as an advantage and since then Monika's sales experience has been a fun and rewarding journey.

Ms. D'Agostino's passion is sales and helping companies understand that embracing solution selling will not only help their reputation, but also provide a safe and sound environment for sales and customer service reps to be successful. Recently, her company The Consultative Sales Academy where she acts as the Chief Consultative Sales officer launched the Consultative Sales Certification Program to help sales and client facing people embrace, utilize and optimize a consultative sales approach. Her main expertise lies in helping companies break into new markets, industries and identifying decision makers for their service offering. Due to her heritage, she brings a lot of international knowledge to her portfolio, which is important to companies who want to spread their wings internationally. The business environment in Europe is still fundamentally different to that in the US and knowing the cultural nuances is crucial to the success of a project.

Ms. D'Agostino’s approach is very strategic and bottom-line oriented. Even when she brings public relations into the mix, she makes sure that it is not self serving but contributes to the end result and the bottom line. Goals will be identified and the results will show an increase in business, understanding your market better, and/or expanding your service offering.

Ms. D'Agostino was recently featured in the Sales Excellence Magazine and in The Measurement Standard.

Ms. D'Agostino can be contacted at 203-299-1645 or monikad@consultativesales.net

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.