Management and services for restaurateurs

Your restaurant, complete.

More guests who choose you, guests who come back, a kitchen and a dining room that run even without you. The method of a restaurateur with twenty years of experience, built to grow your restaurant’s revenue.

Book your free video call How we grow revenue

Kitchen and dining room

A method for every service.

Clear procedures, roles and timings from mise en place to closing. Dishes leave the kitchen on time and the floor runs smoothly, even when you are not there.

Kitchen and floor organisation

Numbers

What you really keep.

Many restaurateurs only find out at year end whether they made or lost money. With us you know every month, in euros, and you know where the money goes: the supplier, the dish, the shift.

Management controlMenu and pricing

Staff

The right team, every service.

Recruitment, rotas built on real covers and written procedures. Less chaos on busy days, fewer people leaving.

Discover the service

Guests

New guests, returning guests.

Getting found and chosen on Google and social media, looking after your reputation, bringing back those who have already been and getting them to bring a friend.

Get your free check-upGuests and reputation

To get started

Two free offers, no strings attached

Before asking you for anything, we show you how we work. Pick one, or both.

Free

Your restaurant check-up

We look at your restaurant through the eyes of someone searching for a place to eat: Google, reviews, website, social media and bookings. We tell you what works and what is costing you guests today. You don’t need to send us anything.

  • Reviews: how many you get, what guests keep saying and how you reply
  • Visibility: how you appear on Google and booking platforms compared with nearby restaurants
  • Consistency: the same opening hours, menu, photos and contacts on every channel
  • Up-to-date information: menu, prices and notices on your website and social media
Request the check-up
Free · 30 minutes

Half an hour with the founder

No salesperson will call you. On a video call you speak directly with the person who founded Completo after twenty years owning three restaurants. You leave with concrete ideas, even if you decide not to work with us.

  • On the other side is someone who has lived your problems
  • We start from what weighs on you most: numbers, staff, service or guests
  • We tell you frankly whether and how we can help
  • From your phone or computer, at a time that suits you
Book the video call

More guests, more revenue

Our work is measured in covers and in euros

A well-reviewed restaurant that is easy to find and consistent across every channel gets more people through the door. A well-built menu makes them happy to spend. A guest who is looked after comes back. We work on these three levers together: that is how revenue grows.

Covers × average spend × return visits = your restaurant’s revenue

  • 1

    More covers

    We get you found and chosen: a well-kept Google profile, reviews with replies, real photos, the same menu and hours everywhere, booking one tap away. Whoever searches for you today should choose you, not scroll past.

    Guests and reputation →
  • 2

    Higher average spend

    We calculate what each dish earns and build the menu to highlight the right ones. Your floor team learns to suggest the starter, the glass of wine, the dessert. Guests spend more and leave happy.

    Menu and pricing →
  • 3

    Guests who come back

    We collect contacts with consent, invite guests back on the right occasions and organise word of mouth with a reward for those who bring a friend. Every month you see how many came back.

    How it works →

What is a small improvement worth?

Enter your restaurant’s numbers. You will see what a few extra covers a week and a few extra euros per bill are worth over a year.

Extra revenue in a year
–
  • from extra covers: –
  • from higher average spend: –
  • each extra weekly cover is worth: – all'anno

This is a calculation based on your numbers, not a promise: it shows what each step is worth. Where to start in your restaurant is something we work out together, beginning with the free check-up.

Get your free check-up

Everyday problems

We know them because we lived them

These are the problems that keep restaurant owners awake at night. For each one, here is what we do.

  • Service is chaotic and everything depends on you

    What we doWe bring a working method to kitchen and floor: clear roles, mise en place, dish timings, communication between floor and kitchen, written opening and closing routines. The restaurant runs even when you are not there.

    Kitchen and dining room

  • You don’t know whether you made or lost money this month

    What we doEvery month we give you your restaurant’s numbers in euros: takings, food, staff, fixed costs and what is left. And we tell you where the money goes: the supplier who raised prices, the dish that doesn’t pay, the shift you didn’t need.

    Management control

  • Your prices haven’t changed in years

    What we doWe cost every dish, see which ones sell and which ones earn, and build with you a menu and prices that hold up.

    Menu and pricing

  • Staff come and go

    What we doWell-written job ads, first screening of CVs, rotas based on real covers and written procedures, so new starters know what to do from day one.

    Staff

  • People search for you, but choose someone else

    What we doGoogle, social media and reviews managed as one job. Whoever searches for you finds a lively place, with real photos and timely replies, and criticism becomes changes on the floor, not just replies.

    Guests and reputation

  • Guests come once and never return

    What we doWe collect guests’ contacts with their consent, invite them back on the right occasions and organise word of mouth, with a reward for those who bring a friend. Every month you see how many come back.

    Guests and reputation

  • Payroll, HACCP, safety: too much paperwork

    What we doWe put you in touch with a trusted accountant, payroll consultant and safety specialist, and we keep track of deadlines and documents.

    Partner professionals

Services

Everything behind the dining room

Seven areas, always the same point of contact: the founder. Pick the ones you need, when you need them. Open each service to see how it works.

Kitchen and floor organisation

A working method for kitchen and floor: roles, procedures, timings and checks.

Discover the service →

Guests and reputation

Get found, get chosen and bring back those who have been, with a friend.

Discover the service →

Menu and pricing

Recipe cards, the cost of every dish, analysis of what pays and a new price list.

Discover the service →

Staff

Job ads and recruitment, rotas on real covers, procedures and training.

Discover the service →

Management control

Every month, in euros, what you made or lost and where the money goes.

Discover the service →

Openings and relaunches

From the idea to the first night of service, or the restart of a struggling restaurant.

Discover the service →

Partner professionals

Accountant, payroll consultant, safety and HACCP: we coordinate them.

Discover the service →

A team for every area

Many people work behind Completo

Consultants, training chefs, front-of-house professionals, photographers, social media managers and partner professionals: each in their own area, coordinated by the founder. You talk to one person, but a whole team works on your restaurant.

In the kitchen: Method, recipe cards and dish timings
In the kitchenMethod, recipe cards and dish timings
On the floor: Clear roles and a briefing before every service
On the floorClear roles and a briefing before every service
Training: Chefs teaching at the pass, on your menu
TrainingChefs teaching at the pass, on your menu
Wine and selling: The floor team learns to recommend
Wine and sellingThe floor team learns to recommend
Photos and social media: Photographers and social media managers on site
Photos and social mediaPhotographers and social media managers on site
Numbers: Clear numbers with the owner every month
NumbersClear numbers with the owner every month

How we work

Three steps, no surprises

Before we start, you know what we will do, what we need from you and what it costs.

  1. We get to know each other

    A free half hour with the founder and your restaurant check-up: how guests see you today on Google, reviews, website and social media.

  2. A tailored plan

    You choose where to start. We send you in writing the activities, the timing and the monthly or project cost.

  3. The founder always by your side

    From day one you always talk to the same person: the founder follows your restaurant and presents the results to you. You keep running your restaurant.

About us

We did your job for twenty years

Behind Completo there is a restaurateur, not a marketing agency. Our founder spent twenty years as an owner: he opened restaurants from scratch, built menus and price lists, negotiated with suppliers and led teams of up to forty people across kitchen, floor, bar and events. And every month he read the profit and loss knowing the money at stake was his own.

Completo brings that method to your restaurant, with specialists and partner professionals for every area: numbers, kitchen and floor, staff, guests. And on the other side you always find him, someone who knows restaurants from the inside.

20years as a restaurant owner
3restaurants owned in the Milan area
4venues opened from scratch
40people in the largest teams

Our restaurants

  • 2017 – 2025

    Antica Posta

    Corsico, Milano

    A historic coaching inn turned into a restaurant. Started from scratch, it became a local landmark for Italian cuisine.

    • 300 indoor covers
    • 150 in the garden
    • Opened from scratch
  • 2017 – 2025

    Acquaseltz

    Basiglio, Milano

    Lakeside restaurant and lounge bar, opened from scratch. Two souls, dinner and the evening bar, with one kitchen and one profit and loss.

    • 70 indoor covers
    • 180 in the garden
    • Restaurant and bar
  • 2019 – 2023

    Bellavista

    Residence & Hotel Ripamonti, Pieve Emanuele

    Food and beverage for one of Italy’s largest hotel complexes, launched and run under concession: restaurant, pizzeria and bar from breakfast to dinner, plus conferences and banquets.

    • Over 600 covers
    • All-day service
    • Conferences and banquets

Between 2025 and 2026 the founder opened an Italian restaurant abroad from scratch for an international owner. Today he puts the same experience at the service of those who run a restaurant now.

Staff recruitment

We help you find staff, and keep them

Cooks, pizza chefs, waiters, bartenders: we support you through the whole search, from the job ad to the trial shift, with the eye of someone who has led teams of up to forty people. The hiring decision is yours.

  • Cooks and chefs
  • Commis and kitchen assistants
  • Pizza chefs
  • Waiters and chefs de rang
  • Restaurant managers
  • Baristas and bartenders
  • Kitchen porters and cleaners
  • Event and banqueting staff
Tell us who you needHow it works
  1. The right profileBefore searching, we define with you the role, hours, skills, contract and a salary that is realistic for the area. A vague ad attracts the wrong candidates.
  2. Job ads that workWe write a clear, honest ad and post it on the channels where hospitality staff actually look for work.
  3. First screeningWe read the CVs and make the first phone call ourselves: availability, experience, expectations. You only meet candidates who make sense.
  4. Interview and trialWe prepare the interview questions and a structured trial shift, so you see how the person works before deciding.
  5. OnboardingJob description, procedures and a handbook for new starters: whoever joins knows what to do from day one. That is where you decide whether they will stay.

Training

We train your kitchen and floor team

Chefs and front-of-house professionals from our network come to your restaurant and train your team on your menu and in your service. Real work, at the pass and between the tables, and everything stays in writing.

In the kitchen

  • Mise en place and station organisation
  • Recipe cards and standards for every dish
  • Cooking techniques and core preparations
  • New dishes and menu changes
  • Dish timings and coordination with the floor
  • Ingredient management and less waste

On the floor

  • Welcoming guests and managing bookings
  • Table service and floor roles
  • Suggestive selling: starters, wine by the glass, desserts
  • Wine and basic pairings
  • Handling an unhappy guest
  • Communication between floor and kitchen
Let’s plan the trainingHow it works

The Completo Method

A seal your guests recognise

Restaurants that complete the programme with us receive the Completo Method seal to display in the window and dining room, with a certificate and a social media kit. Guests who see it know the restaurant works to five precise commitments. We check it every year: that is what makes it count.

  1. Reviews listened toThe restaurant replies to reviews and brings what guests report to the floor and kitchen.
  2. Accurate informationOpening hours, menu, prices and contacts are the same on Google, website, social media and booking platforms.
  3. Consistent dishesEvery dish has its recipe card: same portions and same quality, whatever the day.
  4. A trained teamClear roles, written procedures and trained staff in the kitchen and on the floor.
  5. Numbers under controlThe owner knows every month how the restaurant is doing: a healthy restaurant is one that lasts.
I want the seal in my restaurantWhat guests see (IT)
Completo Method seal

Our network

Partner professionals

Some things can only be signed off by a licensed professional. We chose partners who know hospitality and we coordinate them, so you always have a single point of contact.

Avv. Antonio Arciero

Lawyer · Milan

Avv. Antonio Arciero

Former senior officer of the Italian State Police, up to the rank of Deputy Police Commissioner. He assists restaurateurs in dealings with public authorities and against public-security measures, such as licence suspensions and closures.

Law firm profile

And also

A network of specialists

We work with professionals selected for hospitality: accountant, payroll consultant, health and safety specialist, HACCP training, photography and video. We coordinate them: you deal with a single point of contact.

Frequently asked questions

Before we talk

The questions restaurateurs ask us most often. For everything else, there is the free video call.

Who will I talk to?

The founder of Completo, who ran his own restaurants for twenty years. Not a salesperson or a call centre. And he will be the one following you afterwards, if you decide to work with us.

How much does it cost to work with you?

It depends on the services you choose and the size of your restaurant. The check-up and the 30-minute video call are free; after that, we send you the activities, timing and cost in writing before starting any work.

Do I need to take all the services?

No. You can start with a single service, for example management control or the menu, and add others when you need them. You always talk to the founder.

How can you work if you are not on site?

Most of the work is done remotely: data, documents, reviews, social media, procedures and video calls. For photos, video and site visits we work with partner professionals on the ground.

Which areas do you cover?

We start from the Milan area and Lombardy. Remote services are available throughout Italy.

Do I have to fill in spreadsheets or use new software?

No. We work with what you already have: e-invoices, takings, menus, photos from your phone. We collect the data ourselves, in agreement with you and your accountant.

What happens to my data and my numbers?

They stay confidential. We use them only for the work you entrust to us, as explained in the privacy policy, and we never share them without your consent.

Contact

Tell us about your restaurant

Choose what you are interested in and leave us a contact. We reply within two working days to set up the video call or send you the check-up.

  • No cost and no commitment
  • The founder replies, not a call centre
  • Your data stays between us

Or by email: [email protected]

What are you interested in
We will get back to you.