Practical playbooks for people opening, running and scaling food businesses in Italy. Real numbers, procedures and checklists - no fluff.
Opening, choosing a location and starting with the right numbers.
Procedures, thresholds and real-world figures for opening a first food location in Italy: site selection, SCIA/ASL, build-out costs, timeline and key numbers.
Food cost, overrun, display rotation, product loss and winter planning: real numbers and procedures to make a gelato shop profitable all year.
The operating machine: kitchen, HACCP, suppliers and consistent quality.
Self-control manual, CCPs, temperatures, logs, allergens and NAS/ASL inspections: the minimum that truly holds up during an inspection.
Recipe specs, brand book, HACCP checklists, mystery client, comparable KPIs and one management system to open a second location without multiplying chaos.
Operating manual for designing a linear food-service kitchen: stations, peak sizing, ticket time, compliance and checklist.
Supplier selection, MOQs, 30/60-day payment terms, backups, HACCP receiving checks and data-based negotiation: turn procurement into a lever for food cost and cash flow.
Food cost, prices, margins and cash flow under control.
Recipe cards, weekly inventory, theoretical-vs-actual variance and concrete levers to manage food cost without lowering quality.
Kasavana-Smith matrix, price psychology, average ticket and quarterly review: concrete levers to build margin through the menu.
Break-even formulas, Italian food-service benchmarks and the cash discipline that keeps a restaurant open even when it is full.
Hiring, training and keeping the people who work with you.
Delivery, new locations and marketing that brings in tickets.
The real P&L of restaurant delivery: commissions, VAT, packaging and direct channels, with numbers and procedures to avoid working at a loss.
A local marketing system for Italian food businesses: Google Business Profile, reviews, loyalty, bundles and receipt-level measurement.