RESTAURANT & HOTEL OPERATIONS CONSULTANT
25+ YEARS · UNITED STATES & INTERNATIONAL
Most restaurants don't have a food problem.
They have a structure problem.
I work with hotel owners, general managers, F&B leaders and restaurant groups to stabilize operations, align kitchens across outlets and open with systems that hold.
BY THE NUMBERS
TWENTY-FIVE YEARS OF SERVICE, NOT THEORY.
25+
Years in operations
40+
Restaurant & hotel projects
5
Countries
3
BOOKS PUBLISHED
01
Operational stabilization and systems alignment during concept and facility transitions for luxury properties.
02
Diagnosing and repairing structural inefficiencies so underperforming operations become profitable and consistent.
03
One standard of quality and execution, and one kitchen culture, across every outlet in the group.
04
SOPs, production frameworks and controls that let culinary teams execute with precision on their own.
EVERY ENGAGEMENT STARTS WITH A STRUCTURED OPERATIONAL REVIEW.
ABOUT PAUL
25 YEARS IN KITCHENS AND DINING ROOMS.
Paul Forciniti partners with hotels and independent operators to build the structural discipline behind a consistent guest experience. Formed in the kitchens of Buenos Aires, with work across Paris, Mexico City, New York and Washington, D.C. Former Executive Chef at Hotel Presidente InterContinental Mexico City and owner of La Reserva in Buenos Aires.
PUBLISHED WORK · THE STRUCTURE SERIES
THE KITCHEN OPERATING MANUAL
The working system behind a kitchen that runs without you in the room: SOPs, production frameworks, daily controls and the leadership routines that hold them together.
Book three of The Structure Series, alongside Your Food Is Not The Problem and From Concept to Cover.