A start-up consultancy allows you to have a constant support in the most difficult phase of a company: the beginning. We perform feasibility and impact studies of starting a new mediterranean restaurant. We contribute in the definition of brand identity, location, potential customers’ target and portfolio and size of the company. Furthermore, we set up the kitchen, its organization and staff from local sources, suppliers, quality, prices, menù and development plan in the short, medium and long run.
In the fragile phase of starting a new restaurant, operational consulting allows you to approach the opening date safely and with no pressure. You will be supported step by step by a trustworthy expert able to face problems and unexpected events during the start-up of a new restaurant. Do not take a shot in the dark. With us you are safe.

We support the restaurants’ owners in the selection of the staff.

Our approach is to use local or low-cost human resources and train them to prepare authentic mediterranean food. We transfer competencies, abilities and everything that is needed to reduce errors and increase profitability.

Perfection does not exist. Even the best restaurants with years of opening can have problems sooner or later. Menù, staff, bad management, unlucky years. Before entering into an irreversible crisis we can stop the negative trend with operational consulting. The first thing is to identify priorities, then we can proceed with targeted actions to solve critic situations. The consultant represents an impartial expert able to diagnosticate strengths and weaknesses of the company, giving the owner a real picture of the situation advising him on the best tools and right decisions to make.