About Us
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.
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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.
Existing Restaurant?
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 Promise:
Integrity at the Core: We pledge to approach every aspect of our consulting with unswerving integrity. Our clients can trust that our actions will always reflect their best interests, as we approach every business decision as if the concept was our own.
Unbiased Honesty: Pi Restaurant Consulting guarantees unwavering honesty and recommendations without any personal bias. Sometimes these suggestions and opinions are not what an owner wants to hear but our allegiance is solely to your restaurant’s success, and not a personal attack on any one individual.
Transparent Operations: We ensure complete transparency in our processes, pricing, and communications. We share all files and documents procured throughout the process to ensure everyone knows and understands what is being worked on and what the status of the project is. You will always know what to expect and where the contract stands in it’s process.
Client-Centric Approach: Our mission revolves around your goals and your vision. We customize our services to your distinct needs, ensuring that our advice aligns with your restaurant’s identity and objectives. We want your concept to reflect and emulate your vision, being the business you have envisioned it to be.
Staying Ahead: We remain committed to staying on the cutting edge of industry trends, ensuring that we can offer the most innovative solutions to support your restaurant’s growth. We use modern methods, technology, and systems to help your business evolve with it’s clientele and it’s work force. Giving you a leg up on the competition, being proactive in development and keeping your concept progressive.
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OUR MISSION
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
Robert Marcarelli, is a prominent figure renowned across Connecticut for his culinary prowess, consultancy expertise, experiences with business development and mergers and acquisitions. Rooted deeply in his family’s classic Italian culinary heritage, Robert Marcarelli’s journey into the culinary world began over 25 years ago in Hamden, where his passion for cooking was sparked by family friend Joe Bimonte and later at Olde Worlde Pizza. Chef Marcarelli honed his skills and craft, in his formal training at the Connecticut Culinary Institute. Robert continued his education by working alongside esteemed chefs in some of the best restaurants and catering companies across Connecticut. Dedicated to the art of culinary creation and business excellence, Chef Marcarelli founded Pi Restaurant Consulting, a dynamic consultancy firm that spearheaded the establishment of diverse hospitality concepts, from gourmet markets to Neapolitan-style brick oven pizzerias, Italian restaurants, and nightclubs. Noteworthy is his track record of successfully reviving struggling businesses, leveraging his financial acumen and operational insights to assess and enhance their market value. Robert Marcarelli brings a wealth of knowledge and expertise to every project he undertakes.
Robert’s experience with building business’s financial budgets and forecasts provides a perfect background for understanding how to properly evaluate a business’s health and value in the market. His network of business contacts and marketing acumen also gives him an advantage for Business Brokering and Franchise sales.
Robert is a member of excellence, Chef prestigious organizations such as Food Service Consultants International, International Business Brokers Association, International Franchise Group, Food Consultants Group, M&A Advisors and Connecticut Restaurant Association
Discover how Robert Marcarelli can help you navigate the complex landscape of the hospitality industry and elevate your business to new heights. Contact us for personalized consultancy services and strategic guidance that deliver tangible results.
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Jared Schulefand
Jared Schulefand has worked in all aspects of the restaurant business for 26 years, starting as a busboy at Modern Apizza, (New Haven CT) and working his way up to owner and operator at Home Restaurant. 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
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.