25+ YEARS INSIDE RESTAURANT OPERATIONS. NOT OBSERVING FROM THE OUTSIDE. BUILDING FROM WITHIN.

Portrait of Paul Forciniti standing in a professional restaurant kitchen, reflecting 25 years of industry leadership.

BUILDING FROM WITHIN.

My career began in Buenos Aires and spans more than 25 years in restaurant and hotel operations across Paris, Mexico City, New York, Washington, D.C., and other markets throughout the United States.

For 15 of those years, I was an owner-operator — my capital, my lease, my payroll, and the consequences of every operational decision. The judgment I bring to a client's business was built under that pressure.

Hospitality businesses rarely fail because of the food. They fail because the structure is missing: no clear systems, no consistent standards, no defined accountability, no operating model behind the guest experience. I work with restaurants, hotels, and hospitality groups to identify those gaps, build practical systems, and prepare teams to execute them independently.

My experience ranges from working on the line to leading multi-outlet F&B operations for luxury hotels and independent restaurant groups. It includes two years leading the pre-opening and operational launch of a flagship luxury hotel, with five restaurant and bar concepts operating concurrently alongside banquets and event production.

That work covered concept alignment, kitchen systems, equipment planning, purchasing, prep structure, cost control, and leadership readiness. Today it forms the foundation of my restaurant and hotel operations advisory practice: helping owners, general managers, F&B leaders, and operators build businesses that are profitable, consistent, and not dependent on one individual.

Representative engagements are summarized in the restaurant and hotel case studies.

IF YOU'RE OPENING SOMETHING NEW OR FIXING SOMETHING THAT ISN'T WORKING — THAT'S EXACTLY WHERE I OPERATE.

THE STRUCTURE PHILOSOPHY

"Most hospitality businesses fail for the same reasons. Not because the food is bad. Because the structure is missing. No systems, no standards, no clear operational logic behind the guest experience."

I help restaurants and hotels build the operational systems and kitchen discipline that turn good concepts into profitable, consistent operations.

EXPERIENCE