Services
I only work with people who genuinely want to put themselves on the line, whether you run a small neighborhood takeaway or several venues, whether you still need to open or have been on the market for twenty years.
I’ve guided venues to the Spicchi and Rotelle awards from Gambero Rosso, Italy’s most influential food guide, to the Best Fry Cook title, and into the European rankings of 50 Top Pizza, the reference ranking for Italian and international pizzerias. My own venue, Sette, has for two years been among the Excellent Pizzerias in Europe for 50 Top Pizza and among the best restaurants in Austria for Falstaff, one of Europe’s leading food and wine guides.
It doesn’t matter where you’re starting from: what matters is how serious you are about it.
The four paths below respond to different moments in your business. Choose where you want to start, there’s no need to go through all of them.
Request a consultation ↓One or more specific aspects, in person or online
A focused intervention on one or more aspects of your venue, whether already up and running or still launching. A dough that needs standardizing, fried starters, food cost, or staff training on a specific technique. The number of sessions depends only on what needs doing, not on a rigid package.
What’s included
- Dough, fried starters, preservation, and development of one or more products
- Food cost and menu engineering
- Creating, standardizing, and optimizing production processes
- Targeted staff training on one or more techniques
- The number of sessions varies depending on the type of consulting requested
- Written report with the concrete guidance that came out of it
Ideal for those who…
- Have a venue already running (or opening) and want to solve a specific problem, without committing to a full path
- Want to try out my method before an ongoing partnership
From project to launch
The entire journey of opening or relaunching your venue: a single point of reference from a blank page to opening day, and beyond.
What’s included
- Business plan and feasibility study
- Choosing equipment, machinery, and suppliers
- Product and menu development, with food cost
- Standardizing processes, from production to service
- On-site support for as long as needed
- Hands-on staff training
Ideal for those who…
- Are about to open and want to avoid costly mistakes from day one
- Need to relaunch a business after a change of management or a difficult period
- Want a single strategic and operational point of contact for every decision
The D’Eramo Method wherever you are, with no travel costs
All the value of my method, wherever your pizzeria is. Keeping standards and authenticity over time is the real challenge: staff turns over, procedures slip, and the initial training fades. With Online Partnership you have my guidance every month, without the time and cost of a flight.
€600/month · Only 10 spots
What happens in practice
- 2 calls a month: the first to set up or review recipes, food cost, and training, the second to check progress by reviewing photos and videos of the work
- Direct messaging, open Monday to Friday (9am-6pm), open to your staff too: you no longer have to be the go-between for every operational question
- Strategic support: dedicated advice for special events and new menu launches
How it works
- Application
- First mapping call
- Monthly work guided by real priorities
- Periodic check on results
The D’Eramo Method applied to your venue, every month
An ongoing partnership to transform your venue’s product quality and margins. In the venues I work with, this method lowers food cost and cuts waste by recovering ingredients that usually end up in the bin. A product cared for down to the scraps is the same work that earns recognition in the guides and makes the numbers add up at the end of the month. On top of that, for those who want it, I can become an active face of your brand: appearing in your own content alongside you, not just talking about you from my own channels, bringing my community of 15k+ followers to work for your image.
€1,200/month · Only 5 spots
What happens in practice
- 2 on-site visits a month: one during production/lab work, one during a real service
- In the lab: work on dough, recipes, menu, food cost, waste recovery, and hands-on training
- During service: quality control and on-the-floor pressure testing, to check that training and procedures actually hold up in front of real customers
- Ongoing support via WhatsApp and phone (Mon-Fri, 9am-6pm), open to your staff too: you no longer have to be the go-between for your team
- Option to have me as a face of your brand: appearing in your own content alongside you, with my community of 15k+ followers behind it — included in the monthly fee, on request
- On request: Davide as a special guest at one of your events, at an extra cost
How it works
- Application
- First on-site mapping visit
- Monthly hands-on work
- Check on results: quality, margins, and waste reduction
People who’ve worked with me
«We didn’t come from this trade, we were just passionate about pizza. Davide guided us on dough, menu, and sales processes while we changed our lives from scratch. After a year came the Rotelle award from Gambero Rosso, Italy’s most influential food guide, and the numbers finally started making sense.»
Marco P.
Focused Consulting · Formia, Lazio
«After twenty years as a flight attendant, I left it all to open a Roman-style pizzeria. With Davide we built the project from a blank page: business plan, suppliers, equipment, menu, fried starters, pricing, right down to how I present myself to customers. Today we’re one of the top spots in the Legnano area.»
Lorenzo M.
Full Launch Program · Legnano, Lombardy
«We launched a hybrid round pizza here in Helsinki. Davide came in person to set up the menu, dough, and processes, then mentored me online for eight months. Having a real Italian consultant, even from here, made a huge difference.»
Joseph H.
Focused Consulting + Online Partnership · Helsinki, Finland
«I started with a consultation on products, then asked for something ongoing. Now we’re in a Partnership, with a shared plan to open more locations. He’s not just a consultant stopping by once a month anymore, he’s someone building the business with me.»
Stefano C.
Partnership · Frosinone, Lazio
Request a
Consultation
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Beyond consulting
When I truly believe in it, I become a partner.
For the right projects in food service and hospitality, I don’t stop at consulting. When I see the right foundations — a solid concept, a team worth backing — I’m ready to take an equity stake, bringing my industry experience to the table alongside, or in place of, a cash investment.
This isn’t an open door for anyone looking for a financier only: I evaluate every project carefully, and most don’t make the cut. But if you have a strong idea and you’re looking for a partner who brings real expertise, not just capital, tell me about it.