What can we improve in your restaurant?
Pre-openings, audits, menu engineering and P&L work that turns operational guesswork into a plan — and a plan into profit.
Where is your restaurant losing money?
Most restaurants lose profit in three or four places — not everywhere.
Let's Fix It → Book a ConsultationEvery stage of a restaurant's life
For concepts that haven't opened yet — or shouldn't open the way they're planned to.
Restaurant Pre-Openings
Full pre-opening support — from concept to first service — so day one runs like day one hundred.
Book a ConsultationConcept Development
Defining a concept that's both compelling to guests and viable on paper before a single lease is signed.
Book a ConsultationMenu Engineering
Menus rebuilt around margin and guest psychology, not just recipes — every dish earning its place.
Book a ConsultationStaff Trainings
Service, upselling and floor-management training that turns staff into your strongest profit lever.
Book a ConsultationFor restaurants that are open, busy — and still not making the money they should.
Restaurant Audits
A full operational and financial audit that shows exactly where cost, waste and inefficiency are hiding.
Book a ConsultationP&L's
Clear, honest P&L analysis and reporting structures so decisions are made on real numbers, not instinct.
Book a ConsultationFinancial Advise
Practical financial guidance for owners — budgeting, forecasting and cost control that actually gets used.
Book a ConsultationCost Control
Systems for food and labor cost control that hold — long after the consultant has left the building.
Book a ConsultationFor owners ready to scale — a second unit, a new market, or simply a stronger business.
Hospitality Consultancy
End-to-end consultancy for hotels, resorts and multi-outlet operations across F&B and guest experience.
Book a ConsultationOperational Strategy
Structures and SOPs that let a business run consistently across multiple sites and shifts.
Book a ConsultationProfit Maximization
A focused plan to lift net margin — pricing, mix, labor model and vendor terms working together.
Book a ConsultationSee what's actually happening to your margin
Enter your numbers. This is a quick estimate, not a full audit — but it usually says enough.
Potential is estimated using healthy industry-benchmark cost ratios. Actual results depend on your concept, location and execution.
Before & after — real numbers move
Illustrative case studies — replace with your own real client results as they're documented.
11+ years turning restaurants into businesses
Tomas Cici is a hospitality executive and General Manager with over 11 years of luxury hospitality experience across Europe and the GCC — including pre-opening specialist roles at ultra-luxury venues, multi-unit outlet management, and full P&L ownership.
He holds an MBA and a Food & Beverage Management certification from Bocconi, and has led large, multicultural teams across some of the region's most demanding hospitality operations.
Real operational hospitality experience — not theory.
Financial & P&L expertise built from full ownership of the numbers.
International hospitality experience across Europe and the GCC.
Practical solutions, not theoretical reports.
Worked across regions, concepts and cuisines
Countries
Concepts
Tell us what's going on — we'll tell you where to start
Let's talk about your restaurant
Prefer to just chat?
Message Tomas directly on WhatsApp — no form required.
Chat with Tomas on WhatsApp