Hospitality Consulting
Food & Beverage Leadership
About Nicholas Fantini
I help restaurants succeed by combining real-world leadership experience with focused consulting that delivers results.
Originally from Italy with over 15 years in hospitality across Europe and the United States, I’ve served as a General Manager and Beverage Director. I am a certified WSET 2 sommelier with experience managing Michelin-recognized restaurants, high-end fine dining concepts, clubs in Beverly Hills, West Hollywood and Los Angeles. I have developed, coached and managed up to three on-site bars within one venue.
I’ve opened large-capacity restaurants, built wine cellars and spirit storage systems from the ground up, hired and recruited teams and established positive cultures, increased beverage revenue by 25%, and reduced labor costs to sustainable 16–18% ranges—all while maintaining high service standards.
My approach is hands-on, practical, and people-focused.
I don’t sell theory—I help owners and operators implement systems that actually work on the floor.
Fantini Hospitality helps restaurants locally in Los Angeles and remotely in Europe.
Why This Matters
Running a restaurant today is harder than ever. Rising labor costs, tighter margins, inventory waste, staff turnover, and inconsistent leadership are putting pressure on even the best concepts.
That’s where I come in.
I work directly with owners and operators to identify inefficiencies, fix what’s broken, and implement systems that improve performance—fast. Whether you’re opening, scaling, or stabilizing, my role is to bring clarity, structure, and results.
Consulting Services
Restaurant Operations Consulting
Profitability analysis & cost controls
Labor optimization (targeting sustainable 16-18%)
Inventory & SKU management systems
Workflow and operational efficiency
Culture rebuilding & leadership coaching
Beverage Director & Program Development
Wine program creation & restructuring
Cocktail menu development & batching systems
Beverage cost control & vendor strategy
Wine cellar design, storage & inventory setup
Staff beverage education & upselling strategy
Hiring, Recruiting & Training
Leadership and FOH hiring strategy
Interview frameworks & onboarding systems
Staff training programs (service, wine, cocktails)
Accountability systems & performance standards
Openings, Turnarounds & Growth
New concept development & openings
Struggling restaurant turnaround
Pre-opening beverage & labor strategy
Pre-opening POS systems setup
Post-opening optimization & stabilization
Why Hire a Consultant vs a Manager
Lower Risk & Less Liability
Hiring a consultant avoids long-term employment liability, wrongful termination risk, and compliance exposure. No payroll tax, no benefits, no severance.
Flexible & Predictable Budgeting
Consulting allows you to control costs with defined scopes and timelines—without carrying a full-time salary during slower cycles.
Specialized Expertise, Not General Coverage
Managers are expected to do everything. Consultants are brought in to solve specific problems quickly with focused expertise in operations, labor, beverages, and training.
Objective, Unbiased Perspective
Unlike internal managers, a consultant can make hard recommendations without internal politics, emotional bias, or long-term positioning concerns.
No HR Burden
No onboarding, no performance reviews, no PTO tracking, no unemployment claims. I integrate with your leadership team without adding HR complexity.
Faster Results
Consultants are outcome-driven. My work is measured by improvements in revenue, cost control, systems, and team performance—not hours clocked.
Scalable Support
Need intensive help during an opening or turnaround and lighter support later? Consulting scales with your business, not against it.
Confidential Leadership Support
Owners and executives often need a trusted, discreet advisor. Consulting provides that without disrupting internal dynamics.
Experience & Proven Results
15+ years in hospitality leadership
General Manager & Beverage Director roles
Michelin-recognized restaurant experience in Los Angeles
High-end fine dining in Beverly Hills, West Hollywood & Santa Monica
Clubs
Increased beverage revenue by 25%
Reduced labor costs to 16-18%
Opened and operated a 287-guest-capacity restaurant.
Designed and built wine & liquor storage systems from the ground up and developed tailored beverage programs
Managed $800K+ in beverage inventory and purchasing budgets, building strong vendor and brand relationships that resulted in better pricing, exclusive offerings, and high-impact activation programs
How the Consulting Process Works
We discuss your concept, challenges, and goals
1
Discovery Call
Identify gaps, opportunities, and priorities
2
Assessment & Strategy
Implementation or Advisory Support
3
Hands-on execution or structured guidance—on-site or remote
Systems refined, KPIs tracked, team aligned