From chef's knife to calculator, built in real kitchens
Hi, I'm Danilo, a former chef turned food service consultant with about 20 years in the industry.
I started on the line and worked in almost every kind of kitchen, many of them as chef: Italian and Japanese restaurants, bakeries, pastry shops, cafés, and even a champagne lounge. In New York City, that included Serafina, 15 East, Flute Champagne Lounge and The Lovin' Cup in Brooklyn. I've also worked with We Love Bread in upstate New York and Bottega Bernacca. I hold certifications from the Culinary Institute of America, and I was once an ACF Certified Chef de Cuisine. I also spent many years as a culinary instructor, teaching people to do things right and to understand why.
I never planned to leave the kitchen. But at one restaurant no one was managing the numbers, and someone had to step in. That's how I traded my knives and pans for spreadsheets and calculators. I learned that great food isn't enough on its own. It never was. Many good places struggle because they don't know what each plate really costs.
Food is still my first love. I love trying new things, and this industry gave me a second passion: watching food businesses thrive.
Today's tools let me package what I've learned into templates anyone can use, so I can help more owners, managers and entrepreneurs get control of their food cost, not just the clients I work with in person. Every template here comes from real operations and is built the way I used to teach: simple, clear and ready for a busy service.
If you run a restaurant, café, bakery or food truck, I hope these tools save you time and money. Questions? Message me. I answer personally.
— Danilo
