Hotel · Flagship engagement
Villa Bordoni
Greve in Chianti, Tuscany · 2006 – 2025
Services · 04
Restaurant, F&B & Experience Concepts
Cooking school launches, restaurant concept development, food cost management, and the dining experience that becomes central to your property's identity.
Cooking school launches, restaurant concept development, food cost management, and building the dining experience that becomes central to your property's identity. Proven at scale — from small hotel restaurants to standalone F&B brands.
Who it is for
Hotels whose restaurant should be a reason to stay, not a cost to carry; wineries that want visits and tastings to sell wine and build a following; restaurants with a strong reputation and a weak service, or a weak lunch; and properties thinking about a cooking school, an events offer or a new dining concept.
What it covers
The concept: what the restaurant or the experience is, for whom, at what price, and how it fits the rest of the property. Then the economics: food cost, the margin per cover and per experience, and the break-even of each service. And the room: service standards, the sequence of a meal, and who leads it.
At Greve Cooking School that meant designing and launching the whole brand: the experience, the class structure, the pricing and the terms.
How it works
Numbers before menus. Whether a service makes money is usually visible only day by day and service by service; the average hides it. Once that is clear, the concept and the changes follow, tested as a pilot wherever possible before they become permanent.
Questions owners ask
Do you write menus or work in the kitchen?
No. The kitchen belongs to the chef. My work is everything around it: concept, pricing, margins, service, and how the offer is sold. When the menu needs to change, it becomes a brief for the chef, not a replacement.
Can a cooking school or an experience really pay?
Often better than a cover, because it sells capacity that would otherwise stay empty. But it depends on the format, the price, the channel and who teaches. That is what gets measured before anything is scaled.
Do you work with wineries?
Yes: visits, tastings, direct sales, wine clubs and the hospitality that can grow around them. The aim is guests who come back and buy, not only more visitors.
Where this has been done
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Hotel · General management
Palazzo Durazzo Suites
Genova, Liguria · 2026
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Restaurant · Concept & launch
Greve Cooking School by Gallo Nero
Greve in Chianti, Tuscany · 2025
Get in touch
Let's talk about your property.
Every property is different. The first conversation is simply about understanding yours — where it is, where it could be, and whether there's a genuine fit. No obligation, no pitch deck.