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Note: In light of the Covid-19 crisis and its impact on the restaurant industry, Fabio Viviani Consulting is offering a portion of their services free to small business owners and hospitality workers, until necessary stay-at-home efforts are lifted.

Fabio Viviani Consulting is dedicated to empowering restaurateurs to achieve maximum profitability and embrace genuine hospitality. We have a proven track record, having supported venues nationwide, including:

  • Fine Dining
  • Fast Casual
  • Airports
  • Hotels
  • Casinos
  • Commissary
  • Offsite Catering
  • Entertainment Venues
  • Whether you have a specific need or require broader support, our team will provide you with customized assessments and strategies to help you be competitive. Contact us today to chat with our team.



    OPERATIONS


    • Kitchen & Bar Design
      • Equipment layout
      • Review menu based on design

    • New Recipe Design
      • Optimal COGS
      • Cross utilization of product
      • Training methods for all teams

    • System Checklists
      • Station lists
      • Line checks
      • Waste tracking
      • Temperature logs
      • Opening/closing templates
      • Production checklists
      • Order guides
    • Product Mix Review
      • Highlight strong performers
      • Position loss leaders accordingly
      • Additions/removals to improve COGS

    • Inventory Management
      • On-hand counts training
      • Invoice entry and tracking
      • COGS reporting
        • Theoretical based on P-Mix
        • Actual based on weekly count
      • Shelf-to-sheet implementation

    • Introducing Standard Operating Procedures
      • Checklists
      • FOH/BOH Audits
      • Labor Tracker 
      • Daily Pre shift Templates
      • Weekly Management Communication
    • Location Launch
      • Critical list tracking
      • Coordination of tasks to remain on schedule
      • Pre-launch components
        • Friends & family
        • VIP/ Media event planning

    • Vendor Negotiations
      • Existing Accounts
      • Introduction to Various financial & accounting platforms
      • Best pricing for broadline and brand-specific items
      • Better buying power utilizing FVH relationship
        • Food & beverage
        • Restaurant supply
        • Point-of-Sale system
        • Above-store reporting

    WORKFORCE


    • Reviewing Current Training Methods
      • Locating talent
      • Hiring procedures
      • Developing skillsets
      • Introducing steps of service 
      • Introducing selling techniques 
      • Elevating steps of service 
      • Do’s & Don’t
    • Human Resources
      • Modification of existing onboarding material
      • Anti-harassment and anti-discrimination training
      • Open door policy and communication
      • Management training on staff coaching, warnings and termination
      • Situational HR support for staff and management
    • Staff Training
      • Job description
      • Employee handbook
      • Department manuals
        • Server
        • Bartender
        • Runner
        • Busser
        • Kitchen
        • Manager
      • Competency testing
    • Training Large Groups
      • New venue opening
      • Retraining or reconcepting
    • Management Review
      • Feedback on performance
      • Succession planning
    • One-on-One Management Support
      • Access to FVH leadership team

    BUDGETS


    • Examining Financial Reports
      • Pro Forma
      • P&L statements
      • General ledger
      • Cost of occupancy analysis
    • Existing P&L Preview and Analysis 
      • Introducing guidelines
      • COGS
      • Labor
      • Controllables
      • Managing overhead expenses
    • Pro Forma Development and Customized Metrics
      • Sales categories
      • COGS
      • Labor
      • Controllables
      • Advertising/Promotion
      • Occupancy cost
      • Cash flow
    • Food & Beverage COGS evaluation 
      •  P-mix reviews
      • Recipes & Costs 
      • Brand quality & substitutions
    • Food & Beverage Bibles
      • Ingredients
      • Recipe cost
      • Build sheets
      • Photo strategy
      • Training method
    • Labor Management
      • Forecasting labor requirement
      • Proper scheduling
      • Reduction through cross-training
      • Cutting in the moment

    PROMOTIONS


    • Assessment of Current Efforts
      • Social media
      • Website presence
      • Traditional media outlets
      • Ad purchases

    • Food Photography
      • Social, website and traditional media training
      • Developing store level contact to provide contact

    • Private Events
      • Sales strategy
      • Client communication
      • Catering development
      • Onsite/offsite event management
    • Existing Menu Layout
      • Promoting best COGS items
      • Increased sales methods

    • New Social Media
      • Design and content
      • Posting, timing and platform strategies

    • Graphic Design
      • Alternate layout for all menus
      • In-house collateral
      • External print marketing
      • Website design
    • Online Review Management
      • Understanding the concept of leaving reviews
      • Methods to raising your star rating 
      • Best approach
      • Message strategy 
      • Response strategy

    PROPERTY


    • New Opportunity Evaluation
      • Trade area analysis to confirm suitability for concept
    • Letter of Intent Key Items
      • Security
      • Economic Considerations
        • Base Rent
        • Gross Rent
        • Percentage Rent
        • NNN
        • TI Allowance
      • Guaranty
      • Lease/Option Terms
      • Rent Commencement
      • TI Disbursement