Services

Hospitality consulting without the 80-slide PowerPoint

What I can do for you

In the world of hospitality, everyone talks about “memorable experiences.” I’d rather talk about ideas that work, motivated staff, venues that don’t implode, and customers who come back because they feel good – not because you had the fastest QR code in the neighborhood.

I offer concrete, tailor-made consulting, based on real industry knowledge, not meeting-room theories. Below, you’ll find what I actually do. If you’re looking for a motivational slogan or a course that costs as much as an apartment in Milan, feel free to close this page.

Creating and developing restaurant formats

Formats that work (even when you’re not there to pitch them)

The format is the soul of the venue. It holds together the menu, decor, service, name, and even the tone of voice used to say “good evening.” I can help you develop a strong, distinctive, and realistic concept. Whether it’s a neighborhood bistro, a fusion restaurant, or a contemporary trattoria, my job is to give shape to your vision – or take apart what doesn’t hold up.

👉 Naming, concept, menu, moodboard, tone of voice, playlist, uniforms, rituals. Everything. But with common (good) sense.

Opening new venues

From dream to open door (without the mental breakdown)

Opening a restaurant isn’t just about finding a space. It’s a war between permits, suppliers, shifts, dish choices, budgets, surprises, and sometimes, questionable business partners. I’ll walk you through it step by step – from the embryonic phase to your first order – helping you stay focused and sane.
I’m not an accountant, but I know where most people trip up. And I’ll help you avoid a faceplant.

👉 Opening checklist, supplier selection, staff, furnishings, equipment, customer and staff flows

Staff management and training

Service doesn’t grow on trees. It must be built. And maintained.

A pressed jacket doesn’t make a maître. And a “chef” tattoo doesn’t qualify someone to run a kitchen. Staff must be trained, supported, and corrected with patience. I work on the floor, design realistic training programs, and turn a disjointed group into a functioning brigade. Even in August, when everyone’s in a bad mood and stuck working.

👉 On-floor training, team hierarchy management, internal communication, role-play, real-time feedback, codes of conduct, guest relations

Content and communication for blogs and restaurants

The right words to be understood (and chosen)

In hospitality, bad communication is almost worse than bad cooking. I write content that aligns with your identity: blog posts, editorial columns, website texts, storytelling for dishes and formats, presentations for investors or franchise creation. Everything you need to clearly express who you are, what you do, and why you’re different, without buzzwords and useless hashtags.

👉 Website and menu texts, chef and maître bios, blog posts, editorial columns, naming, microcopy

Additional services (optional but useful)

Extras that help when the project calls for them

• Rebranding existing venues: when you need a refresh without flipping everything upside down.
• Operational audit or mystery guest: to understand what’s not working – without the drama.
• Support for events, pop-ups or temporary concepts: for those testing an idea or staging a well-done one-off.
• One-shot or package consulting: call me once, or we can plan a longer journey together.

Got an idea? A doubt? A disaster in progress?
Let’s talk. The first step isn’t signing a contract – it’s understanding whether we can work together.
No pre-filled forms. Just a message and an honest answer.