CONSULTANCY
In today's competitive landscape, whether it's restaurant, wine, or any other industry, it's increasingly about the "how": how you communicate, how you manage, how you connect, and how you adapt to change.
With markets constantly metamorphosing and consumers changing with every sip, it is essential to interpret the data, distinguishing slogans and trends from useful information, and then build a path made up of very specific objectives and tangible results.
It is necessary to dialogue with the various stakeholders , measure the results and be prepared to face the targets you want to address.
One for all? Absolutely not, each goal has its own process.
Trade shows? They can be a strategic opportunity, but simply being there isn't enough! You need to be able to read trends, recognize opportunities, and capitalize on them with a strategic vision that goes beyond the immediate, building a collaborative approach with the company that doesn't matter how many business cards you collect... but how many prospects you convert into customers.
EXPORT
Exporting isn't just about international shipping, but knowing how to speak the right language for each market. Internationalization is one of the greatest opportunities, but there's no one-size-fits-all approach: every country has its own cultural, economic, and regulatory specifics.
Let's stop dreaming of little flags and sending out random price lists without understanding when, how, and where we can reach them. Entering a new market is like learning a new language: you can keep trying from your computer without leaving the office, or you can decide to believe in it, define a business plan, establish budgets and objectives, and then set out to connect with the local culture and mentality through missions , B2B events, and trade shows .
HOSPITALITY
In addition to the quality of the ingredients, customer reviews also focus on staff training , room management, the wine list, and other aspects unrelated to food. And who cares about unqualified staff? No one!
That's why I offer solutions that bridge the gap between staff and entrepreneurs, where the challenge is to integrate all aspects that maximize profits and improve the customer experience : from the venue's format to staff training , from the wine list to the creation of events that aren't limited to "stock-clearing" tastings, but truly innovative formats of food and wine entertainment.
TRAINING and COACHING
Introducing wine and courses steeped in knowledge have never captivated anyone, and above all, they have failed to engage the key players in the supply chain: the public.
Unlike current wine training programs, I've developed diverse learning approaches that focus on corporate, entrepreneurial, creative, and cultural aspects. My courses offer no "recipes for success" or "become a wine expert" courses; instead, you learn to network and contribute to the current cultural model with practicality and innovative vision, developing your entrepreneurial side and taking advantage of the diverse opportunities that revolve around the world of wine.
Coaching is also a path dedicated to personal and professional growth, to better face daily challenges and see the glass half full.
FOOD & BEVERAGE
Food & Beverage is also a complex ecosystem that involves not only the product, but also management, communication, and, above all, the ability to respond to the needs of an increasingly demanding and informed public.
Financial management , supply chain control, and data analysis are essential to optimizing your business.
And what about the wine list ? Let's not limit ourselves to the number of items: let's create value, connections, and storytelling. We can definitely do better, in both form and content, so we don't once again find ourselves faced with phrases like "the food is good, but..."
See also