Our Work
At C.M.M. Hospitality Consulting, we don’t just advise—we partner with you to elevate your business to world-class standards. Here are some of our most exciting assignments:
T-Bone Station
Creator of the concept. Leading a team, introducing Italy’s first American Steakhouse, open for lunch and dinner, 365days, targeting an upscale family market; 26€ average rev. p.p. with 6 Locations in Rome.
The company was sold to a group of investors in 1999.
N.Y.C.E
Creator of a restaurant chain concept proposing Fusion-Creative cuisine to an upscale market; Leading the team through the opening phase of 3 locations - Rome, Bologna, Porto Rotondo (Sardinia) for a total of 630 seats available daily.
Established goals, in conjunction with the Board of Directors, monitored local performance and resolved operational challenges; 14M Euro gross sales in 2002; 38K Euro daily average sales; closed 2002 with a 2.5M Euro profit.
COLORS
Conceptualization and opening of “Colors” Restaurant, in Rome, Italy.
grand hills
Consultancy on the re-opening of Grand Hills Village Hotel & Resort, Beirut, Lebanon.
grand geneva
Advising on the re- styling of Restaurant “Brissago” at Grand Geneva, Hotel & Resort, Lake Geneva, WI (USA)
MULTIPLEX
Conceptualization and opening of 2 Restaurants, and
3 Lounge Bars for “Giometti Multiplex”, Senigallia, Italy.
carducci 76
Conceptualization and opening of Hotel Carducci, property of Alberta Ferretti, in Cattolica, Italy
cipriani
Collaborated with GM Natale Rusconi on the restyling and reopening of “I Granai della Repubblica”, an event space part of the Hotel Cipriani, in Venice, Italy.
reids PALACE
Consultancy on Reid’s Palace Maintenance Control Management, an Orient Express Luxury Hotel, in Madeira Island, Portugal
kaito
Kaito was opened in June 2006 on the 89,600 tons/2550 passengers ship MSC MUSICA of MSC CRUISES liner.
Mr. Douglas Ward, Editor of Berlitz Cruising Guide wrote that (quote) “KAITO Sushi Bar” is possibly one of the best - if not THE best - genuine Japanese restaurants on any cruise ship”
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dÉjÀ blue
Creator of the concept of a European-style Restaurant, Café and Bar Lounge, proposing creative Mediterranean cuisine to an affluent market. Three million dollars revenue in 2022, 49 employees, 222 seats indoor, 100+ seats outdoor, set in a stand-alone building on a private lake.
Managing all areas of operations including marketing and human resources while ensuring and upholding the Company’s standards of product quality, service and profitability. Implementing different methods for maintaining and increasing business volume: this includes advertising, social media, sales promotions, community relations, special sales projects, as well as designing seasonal menus, wine and beverage lists, menu engineering and coordination of sales materials.