OSPIDORO

Sicilia's Cafe de Mar ‐ Italy

Consultant for a 4-month hospitality project where I took a 360 degrees approach, covering strategy, operations, and long-term vision.

• Reduced costs through improved purchasing and optimized staff scheduling.
• Significantly increased revenue and average spend per guest via upselling and enhanced service quality.
• Streamlined coordination between kitchen and floor staff, improving efficiency and reducing waste.
• Established a clear vision and concept to guide future growth and success.

Restaurant Kenza ‐ Indonesia

Focused on operations and staff development with a strong emphasis on guest experience.

• Intensive staff training to improve efficiency, hospitality, and upselling skills.
• Achieved higher revenue, higher average spend, and greater profitability.
• Introduced themed events to boost visibility, attract new customers, and create buzz.
• Optimized the menu: less waste, higher quality, and a sharper focus on signature dishes.

Restaurant Morris ‐ The Netherlands

Founded by myself in 2017 in my hometown, a unique restaurant with a strong bar function after dinner.

• Developed the concept from scratch, including design, menu, and positioning.
• Achieved full occupancy 7 days a week, year after year.
• Continuous innovation through experimentation and adapting to guest needs and trends.
• Built a strong market position with a distinctive dining and cocktailbar experience.

The Coffee Spot ‐ The Netherlands

Launched with two partners alongside Morris, now grown into a thriving brand with three locations.

• Managed back-office operations including finance, permits, and administration.
• Oversaw and optimized workflows both on and off the floor.
• Contributed to menu development and product offerings with a focus on quality and customer appeal.
• Expanded the concept into multiple locations thanks to solid organization and scalability.