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Stay connected with one of the leading Hospitality Group in USA

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.


    • 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


    • 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


    • 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


    • 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


    • 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


    John Paolone

    Executive Chef/Culinary Director, Design, Launch & Daily Consultation for Multiple Concepts Nationwide (Airports, Hotels, Casinos, Entertainment Venues, Commissary, Fast Casual, and Fine Dining)

    Kitchen Design, Menu Development, Managing BOH P&L, Coaching

    Dirk Flanigan

    Executive Chef/Head of Hotel Concepts, Ground-up Build and Design, Menu Development, Launching & Daily Consulting Multiple Concepts Nationwide (Brewery, Distillery, Hotel, Food Truck, Commissary, Wine Bar, Contemporary American Cuisine, Gastropub, Fast Casual & Fine Dining)

    Kitchen Design, Hands-on Training, Equipment Procurement, Menu Development, Managing BOH P&L, Plating

    Ken McGarrie

    Owner of Korgen Hospitality. Korgen Hospitality is a trusted partner of FVH Consulting that helps the roll out and training of severals FVH Venues Nationwide. Director-Level Multi-Unit Restaurant Operations, Launched 15+ Unique Brands Nationwide (Fine, Casual and Entertainment-Based Venues)

    Developing and Managing P&L, Sourcing and Retaining Top Talent, Improving Online Reviews

    Shane Farzad

    Director- Multi-unit concept operations, Development from concept to launch, from refinement to execution

    Manage P&L responsibilities & analysis, Authoring HR materials including Employee Handbook and Training guides, Create & develop action plans to isolate inefficiency and focus on improvements

    Michelle Winkley

    Master’s Degree in Human Resources (Chapman University), Chief HR Strategist for start-ups, small businesses and large corporations, Founding member of Bad Ass Boxes, serving our Special Operations troops deployed in the worst locations around the world.

    Over two decades of HR training, and organization development

    Marko Milunovic

    Developed beverage programs for multiple brands nationwide, Established proven training method both in-house and virtual, Designed bar layouts to support batch system

    Beverage Programs (Hand Craft Cocktails, Customized Cocktails, Premium Spirits, COGS), Bar Staff Training (Steps of Service, Etiquette, Beverage Knowledge), Cocktail innovation (new trends, product research)

    Shawn Flynn

    Owner: Social Media Marketing Agency, Marketing Partner for Multiple Hospitality Groups, Sales & Marketing Executive Management

    Complete Social Media Strategy Creation, Implementation, and Management. Overseeing & Coaching Marketing Personnel. Maximizing Social Media Advertising Results. Coaching Venues with High Standard Social Media Photography. Managing Online Reviews & Reputation.

    Marco Ciofalo

    25 years of experience in software development and graphic design, branding expert, website layout and automation.

    Graphic Design, Website creation and graphic design support. Code development Html5, Javascript, Jquery, Ajax, Actionscript, Asp, MS Access, Php, MySql