Restaurant Consultant | Matteo Casadio – Food Cost, Menu, Staff Training
Over 35 years of experience
I help restaurants, hotels and catering businesses improve organization, food cost, menus and staff training, with a hands-on approach built over almost 40 years of work in the field.
Opening a restaurant is hard. Making it profitable is even harder.
I can help you design, organize or relaunch your business.
I’ve worked in the restaurant industry for almost forty years. I’ve opened kitchens, organized catering operations, managed hospitality for MotoGP and Formula racing teams, trained kitchen brigades, and worked in several countries. This experience lets me quickly spot inefficiencies and find real room for improvement.
If you’d like to know more about me, take a look at my CV and press coverage.
I can help you:
✅ increase profitability
✅ reduce waste
✅ improve food cost
✅ organize kitchen and dining room
✅ train staff
✅ create more profitable menus
✅ plan new openings
How I work
- My consulting is tailored to your needs and the type of business you run
- I work both in Italy and abroad
- I support you in person or remotely
- Format: a single intervention (for example for a new opening) or an ongoing partnership — we discuss what fits your needs
Metodo di lavoro
Come lavoro
- Analisi della situazione attuale
- Individuazione delle criticità
- Piano operativo personalizzato
- Affiancamento e formazione del personale
- Verifica dei risultati
Richiedi una consulenza
Hai un ristorante, un hotel o un progetto gastronomico e vuoi migliorare organizzazione, qualità e redditività?
Raccontami la tua situazione: valuteremo insieme le possibili soluzioni.
Organization, rules, schedules, planning, and standardization
The daily challenges every kitchen faces are: staffing, time, costs, quality, and organization.
To solve these problems, you need: organization, rules, schedules, planning, and standardization.
Curriculum Vitae Matteo Casadio
People matter
I’ve never been able to stand the tension that often builds up between kitchen and dining room staff — it slows down and worsens service. Avoiding misunderstandings, designing a menu that fits the venue, having clear systems and a shared goal: these are the things that improve both relationships and results.
— Matteo Casadio, Chef – Restaurant Consultant
Chef di cucina
Consulente per la ristorazione
Ogni progetto nasce da un confronto. Raccontami la tua situazione: valuteremo insieme se e come posso aiutarti.
