Restaurant Consulting Services

 

  •  Menu and food quality upgrades, menu and recipe writing  

  • ​Catering and banquet operations with limited resources

  • Wine program creation and staff training

  • Improving kitchen operations, kitchen management and training

  • Purveyor and supplier choices 

  • Restaurant opening assistance

  • Strong knowledge of global cuisine

  • Understanding of the challenges small business owners face

chef Pietro

My culinary background ranges from high-volume banquet production and catering to Michelin-starred fine dining and QSR operations. I focus on implementing measures that produce the highest quality food possible given your staff, clientele, finances and aspirations.

 

My goal is to enhance your restaurant's     niche position while running a precise and lean kitchen and exploring revenue-enhancing techniques. We can assess front of house needs, service upgrades, staff training, and menu design possibilities. I can also assist in creating a marketing plan and realistic budgets that are key elements in any restaurant opening.