Developing Concepts | Refining Operations
Serpico Consulting is an international restaurant and hospitality consulting firm, specializing in development, launches, and turn-arounds of restaurants, bars, and blended concepts.
Chef Peter Serpico
Peter Serpico is a passionate chef/consultant with over 25 years in the food and hospitality industry. A James Beard Award Winner, 2 Michelin Stars, and Rising Star Chef (Food & Wine Magazine) along with multiple other accolades, Peter has a focus on food, recipe development, operations, and kitchen systems.
His experience has globally helped his clients open restaurants from Tokyo, Japan to Sydney, Australia as well as projects all over the United States. With previous partnerships with Momofuku and STARR restaurants, Peter brings a wealth of knowledge from high-end tasting menus to Quick Service Restaurants and hotels. One thing Peter always brings is a fresh perspective, creativity, and a detailed outline for success in this fast moving, constantly changing industry of food, beverage, and hospitality.
Services
01
Concept Development
From ideation to execution, Serpico Consulting’s approach focuses on creating innovative, scalable concepts that resonate with diverse audiences while honoring culinary integrity and creativity.
02
Partnership & JV Opportunities
Collaborating with industry leaders, hospitality groups, and innovative brands to develop unique dining experiences, drive mutual growth, and expand market presence.
03
Menu & Recipe Design
Serpico Consulting brings a refined, creative approach to menu, recipe and signature dish development, blending modern techniques with global influences.
04
Existing Concept Redesign
With a keen eye for market trends and operational insights, Serpico Consulting offers expert guidance on revitalizing existing concepts with an adaptive approach.
05
Financial & Profitability Assessments
Providing thorough financial analyses and profitability assessments to identify opportunities for revenue growth and cost optimization, Serpico Consulting is data-driven, ensuring that culinary concepts are not only creatively compelling but also financially sustainable.
06
Operational & Efficiency Systems
Designing and implementing operational systems that maximize efficiency and streamline workflows, with strategies tailored to enhance team performance, reduce overhead, and ensure consistent, high-quality guest experiences across all service levels.
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