Restaurant consulting
Opening a restaurant or a pizzeria?
Salvatore has opened more than twenty restaurants and pizzerias, including his own, Forno d'Oro in New York and Olivella's in Texas. He works with Italian restaurants, pizzerias, bakeries and Mediterranean kitchens, in New York and elsewhere, on the menu, the kitchen and the oven, the people you hire and the first weeks of service.
Where he helps
- 01
Concept and menu
What you serve, at what price, and how the kitchen keeps up on a full night.
- 02
Kitchen and oven
Layout, equipment and the oven, planned with the people who will cook there.
- 03
Team and training
Hiring pizzaioli and cooks, then training them on dough, fire and service.
- 04
Opening weeks
On site for the soft opening and the first weeks, when most problems show up.
How it works
- 1A free first callYour idea, your space and your timing.
- 2A visitSalvatore sees the space or the plans and tells you what he would change.
- 3A planWhat to do first, what can wait, and where he comes in.
Kitchens he has opened, run or advised
Tell us about your project
Where you are and when you want to open. The first call is free: Salvatore's team will call you to set it up.
