The food service industry and, above all, the ethics connected to hospitality have been passions of mine which I have transformed into my professional occupation of the past 15 years.
Since the beginnings as a taster for Gambero Rosso, to the experiences as F&B Manager in London, up to the consulting works with Vissani, I have always sought to find the real beauty of this sector from which I have received so much, particularly in human terms.
Today, I am a senior collaborator of Daniele Cernilli’s Doctor Wine guide and I have the good fortune of being part of a close-knit team with which we build and rework strategies to improve the performance of accommodation facilities.
Having made every possible mistake that could be made, I collected all of my experiences in my “life-backpack” and I continue to carry out my “mission” of helping Food and Beverage activities become as successful as possible.
With our Restaurant Control service, we are proving that napkin and bed sheet can coexist in harmony. We have successfully created a strategy for the F&B department which is perfectly coherent with the room division. We achieve this by defining breakfast cost in relation to the bottom rate, setting sustainable and effective service standards, focusing on brand reputation to increase average revenue.