Nicolas Spoglianti · Italian restaurant & business consultant
From Michelin kitchens to your opening night.
I help entrepreneurs open authentic, profitable Italian restaurants and new businesses in the United States, Spain and Germany — with the precision of a two-Michelin-star kitchen and the numbers to back it up.
English · Italiano · Français · Español
Sound familiar?
Most new restaurants don't fail in the kitchen. They fail in the numbers.
The decisions that make or break a restaurant are taken months before opening. That's where I come in.
- You've found the perfect location — but you don't know if the numbers work.
- Your menu looks great on paper, but nobody has costed a single dish.
- Italian suppliers, imports, prices: you're not sure who to trust.
- You're opening in a new country and every decision feels like a guess.
- The restaurant is busy, yet there's little left at the end of the month.
How I can help
Three ways to work with me
Italian restaurant consulting
Concept, menu, food cost, kitchen and Italian sourcing for pizzerias, trattorias and fine dining abroad.
Learn moreLaunch a business abroad
Idea, business plan, brand, website, suppliers and first-year support for new businesses abroad.
Learn moreOpen a business in Italy
Local guidance in English for foreigners opening a business or restaurant in Italy.
Learn moreAlso: business plans, cost control & profitability, branding & websites.
Why work with me
The precision of a Michelin kitchen, applied to your business
A chef who reads a P&L
I've run kitchens up to two Michelin stars and managed their accounts. I know what happens at the pass and on the balance sheet — and how one affects the other.
Real Italian, not 'Italian-style'
Authentic recipes, products and service culture, adapted to your city and your guests. Plus a network of Italian producers and suppliers at fair prices.
One person, start to finish
You work with me directly — from the first numbers to opening night and through your first year. No junior handoffs, no generic templates.
Meet Nicolas
A chef's precision, a consultant's numbers
I trained in Italy, cooked in a five-star hotel in Ireland, then spent five years in France — where I won the Meilleur Apprenti de France national award and went on to lead a two-Michelin-star restaurant as executive chef, accounts included.
Since then I've helped launch more than 16 businesses. Today I bring the same method — clear numbers, standard processes, trained people — to entrepreneurs opening in a new country.
Read my story →How it works
From the first call to your second year
- 01
Free 30-minute call
We look at your idea, your market and your budget. You leave with a clear first priority, whether or not we work together.
- 02
The plan
Concept, business plan, break-even and start-up budget — numbers you can take to a bank or an investor.
- 03
The build
Menu and food cost, kitchen, suppliers, team, brand and website, coordinated with your local professionals.
- 04
Opening & year one
I stay with you through the launch and check sales, margins and cash every month until year two.
Where I work
Four markets, one method
United States
Italian restaurants, pizzerias and food concepts
Spain
Hospitality and new businesses, in Spanish or English
Germany
Restaurants, cafés and SMEs entering the market
Italy
International founders opening in Northern Italy and Tuscany
Based in Verona, Italy. In person across Veneto, Lombardia, Emilia-Romagna, Toscana, Piemonte, Friuli-Venezia Giulia, Trentino-Alto Adige; remotely everywhere else.
Questions people ask me
Do you work with clients outside Italy?
Yes. I work with entrepreneurs opening or expanding abroad, especially in the United States, Spain and Germany — remotely, with on-site visits when the project needs them.
Which languages do you work in?
English, Italian, French and Spanish.
Is the first call really free?
Yes. The first 30-minute video call is free, with no obligation.
Do you only work with restaurants?
Restaurants, pizzerias, cafés and hospitality concepts are my specialty, but I also help start-ups and small businesses in other sectors with business plans, cost control and launch.
Do you handle visas, company registration or taxes?
No — I coordinate with qualified local accountants, lawyers and immigration advisors, so the business plan and the legal and tax structure fit together.
Planning to open? Let's talk before you sign the lease.
30 minutes on video, free, in your time zone. You'll leave with a clear next step.