At Pi Restaurant consulting we Turn your dream into A well developed brand.
Pi Restaurant Consulting. is a boutique Restaurant Consulting Firm, based in Madison, Connecticut. We are committed to the financial success and overall growth of your brand.
Pi establishes a brand presence for current and new restaurateurs. We facilitate credibility, sustainability, long-term sales, and measurable returns on investments by understanding the high risk of restaurant ventures, especially in the current economy and changing environment.
Pi offers consultation with experience, relationships, resources and services that help clients to penetrate this highly competitive marketplace.
Pi Consultants give each of their clients special attention and is willing to do whatever it takes in order to help their clients achieve their goals.
Opening a New Restaurant?
The Team at Pi Restaurant Consulting will guide you through the process. Our team develops operational structure and expedites the opening process in a timely and financially-sensible fashion. We help create brand strategies and provide communication solutions to get the word out about your opening. We will assist your chefs in recipe and menu development and create a profitable menu from the start.
Our Team of Hospitality Specialist and Analysts will review and correct financial and operational issues. We work with seasoned Chefs, Mixologists to develop new creative menus for you, bringing high returns to your profit. Our Marketing Consultants will help you develop a Brand Strategy.
Our mission is to provide our clients with the business services that will help them expedite the opening process of the restaurant, expand business, improve operations of existing establishments, and ultimately push our clients to the forefront of the hospitality industry.
Robert Marcarelli is a well respected Chef, Business Broker and Restaurant Consultant known throughout Connecticut. He has over twenty years experience in many segments of the hospitality industry. With hands-on experience in both Restaurant Management and as a Chef, is what gives him the advantage as a Restaurant Consultant. He has a passion for taking an individual’s vision and developing it into a successful brand.
Robert has successfully participated in many various concepts ranging from high volume pizza restaurants to gourmet markets. Successes also include: night clubs, banquet facilities, fine dining restaurants, quick serve restaurants, bistros and wine bars.
He brings with him a deep knowledge of current food trends and award winning concepts. Robert has built lasting relationships with many Restaurant Professionals and is an active leader and mentor in Industry Networking Groups.
Jared Schulefand has worked in all aspects of the restaurant business for 24 years, starting as a busboy at Modern Apizza, (New Haven CT) and working his way up to owner and operator. He is a graduate of Johnson & Wales University with a Bachelor of Science in Food Service Management, with a concentration in Beverage Management, as well as an Associate’s Degree of Science in Food and Beverage Management. During his college career he worked as the General Manager of a restaurant in Newport, RI as well as Nightclub and Restaurant Manager for a location on Federal Hill in Providence, RI. After graduating, Jared started a managing position at Chatham Bars Inn in Chatham, MA and quickly moved up to Assistant Director of Food and Beverage, Banquet Director and Beverage Director, where he oversaw seven dining facilities as well as 25 acres of banquet space.
In March of 2012, Jared opened his first restaurant, Home, located in Branford, CT. Jared is the Chef, Owner and Operator of Home which has won many Best of New Haven County awards as well as being honored as the #1 restaurant on TripAdvisor and Yelp all throughout Home’s lifespan. Jared’s success has been based around providing guests with the ultimate dining experience, his attention to detail and a drive to continue to be a master of his craft.
Nick Gianfredi has over 20 years in the hospitality industry and has held every job in the back of the house from his beginnings as a dishwasher in his teens to his most recent position of Director of Culinary Operations in Manhattan. In between gaining experience by working for a variety of food and beverage concepts from California to Connecticut, learning regional cuisine and technique as he added onto the education of classical French culinary training, he received at Le Cordon Bleu Scottsdale. Working under world renowned chefs such as Bobby Flay, Todd English and Govind Armstrong he developed his creativity while learning how to run the kitchen as a business and focus on cost and efficiency. In kitchen settings spanning from fine dining a la carte to large format banquet dining he has truly done it all in the kitchen.
Nick brings his “best in class” expertise and standards to the table when helping design kitchen layouts, recruiting team members, building and developing menus, coaching and training staff and efficiently running shift services from the first plate to leave the pass to the last plate being cleared from a table. He approaches every concept he works with as an opportunity to teach and develop those under him in order to bring their kitchen to its highest potential, both operationally and financially.