The restaurant industry all moves one way. The profit moves the other.
Forty years on every side of this business — VP of Operations at Uno Restaurant Corporation, operations chief for the world’s largest TGI Friday’s franchisee, and founder of Naples Flatbread Kitchen & Bar. I help owners find the money hiding in their operation, fix what’s actually broken, and run the restaurant they meant to build.
Four ways I make restaurants work better
Your P&L already knows where the money is leaking — food and beverage cost, labor, vendor contracts, menu engineering. I find it and stop it.
Profit & P&L turnaround
I walk your operation the way an owner does — front of house, back of house, systems, staffing. Pain points identified, triaged, and fixed in order of what’s costing you most.
Operations assessment
I’ve been the franchisor and the franchisee — almost nobody can say that. Thinking of franchising your concept? Fighting with your franchisor? I’ve sat in both chairs.
Ongoing advisory
A seasoned operator in your corner month after month — monthly P&L review, on-call guidance for hard decisions, and quarterly walk-throughs. Problems get caught while they’re still cheap.
Franchise expertise — both sides of the table
Forty years. Every seat at the table.
I’m Ralph Desiano. At Uno Restaurant Corporation I ran a $150 million division — as many as 70 restaurants from New York to Puerto Rico. I turned around the world’s largest TGI Friday’s franchisee while corporate stores around us kept declining. And since 1987 I’ve had my own money on the line — first as a Pro*Portion cafe owner-operator, then as founder of Naples Flatbread Kitchen & Bar, which I still own and operate today. I’m not coaching from the sidelines. I live the same P&L you do, every single week.