Fantini Hospitality
Beverage Profitability and Hospitality Operations Consulting
About Nicholas Fantini
Operator experience, not theoretical advice
Nicholas Fantini is a Los Angeles–based hospitality operator and beverage specialist with experience leading restaurant and private-club operations across the United States, Europe, and Australia.
As a Beverage Director, General Manager, and WSET Level 2 wine professional, Nicholas has developed wine and cocktail programs, managed inventory and purchasing across multiple outlets, trained service teams, supported restaurant openings, and helped leadership improve operational consistency and guest experience.
His approach is practical and implementation-focused. Fantini Hospitality does not stop at recommendations: Nicholas works with owners and managers to build systems, train teams, and put operational improvements into practice.
About Fantini Hospitality
Beverage Profitability and Hospitality Operations Consulting
Fantini Hospitality helps restaurants, bars, private clubs, and hotels control beverage costs, improve service, strengthen teams, and build more profitable operating systems.
Los Angeles–based. Available for on-site and remote engagements.
Consulting Services
Restaurant Operations Consulting
Operational audits and performance reviews
Labor and scheduling analysis
Service standards and workflow optimization
Management structure and accountability systems
Hiring, onboarding, and team development
Inventory and purchasing controls
SOP development and implementation
POS and reporting process review
Opening and relaunch support
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 an Hospitality Operator & Advisor 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
Hospitality Operator & Advisor 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