I cut food cost by 5–10% in 60 days
Without compromising quality. Remote consulting for independent restaurants and small hotels across Europe.
Book a free diagnosisRecent projects
A selection of successfully delivered projects across restaurants and hospitality.
Hostel
Full redesign of the food & beverage model for an urban hostel. Cost analysis, menu overhaul and optimisation of purchasing and portioning processes.
Karabos Resort
Revenue management strategy and F&B department reorganisation for a seasonal resort. Implementation of recipe cards, portion control and supplier renegotiation.
Residence Sicily
Recovery of a historic building on the Sicilian Tyrrhenian coast. Seven independent apartments (4 two-room + 3 three-room) with autonomous self check-in and fully integrated tech management.
Albergo Diffuso
Design of an albergo diffuso (scattered hotel) with independent accommodation units, shared services and integration with the Sicilian coastal landscape. A model of diffused and year-round hospitality.
Restopizza La Foresta
Development project for an authentic Italian restaurant-pizzeria immersed in greenery. True regional cuisine, Sicilian pizza and family hospitality, with 54 seats and access for people with reduced mobility.
Gusti Giusti
Co-founding of an Italian restaurant in St. Petersburg in 2016. A project combining authentic regional cuisine, rigorous food cost control, and international operational management.
How I help grow your margins
Practical, data-driven consulting based on 35 years of hands-on experience in the F&B industry.
Food Cost Analysis
Dish-by-dish and full-menu cost analysis to pinpoint exactly where you are losing money.
Menu Engineering
Strategic menu redesign to increase margins, boost sales and simplify kitchen operations.
Recipe Cards
Standardised recipe cards and portion control systems to eliminate waste and ensure consistency.
Supplier Negotiation
Procurement strategy and supplier renegotiation to reduce purchasing costs by 5–15%.
Revenue Management
Pricing strategy and dynamic rate management for small hotels and B&Bs, to maximise RevPAR.
Turnaround Consulting
Operational restructuring for struggling restaurants and hotels, from audit to execution.
Concrete results
Real numbers, not promises.
How I work
A simple, transparent process designed to deliver measurable results.
Free diagnosis
A 20-minute call to understand your operation and identify where margin is being lost.
In-depth analysis
I analyse your menu, recipes and supplier costs to build a clear picture of your numbers.
Action plan
You receive a written report with a 30-day action plan, followed by a review call.
About me
Antonio Balbi
With 35 years of international experience in hospitality and the F&B sector, I have worked as General Manager, Hotel Manager and F&B Manager in Italy, Greece, Russia, the UK, Tunisia and Cuba.
I have cut food cost by up to 30%, optimised menus, renegotiated suppliers and turned around struggling operations.
In 2016 I co-founded Gusti Giusti, an Italian restaurant in St. Petersburg.
I work remotely with restaurants, trattorias, pizzerias and small hotels across Europe and beyond.
- Italian
- English
- French
- Greek
- Spanish
- Basic Russian
Let's talk about your margins
Book a free 20-minute diagnosis. No obligation.