Helping restaurants, food producers, and foodservice operators streamline operations, reduce costs, and maximize profitability. Start with a free consultation to see how I can help.
With more than 40 years of leadership in the foodservice industry, Agostino brings proven expertise in operations, production optimization, and executive leadership. He has led and improved multi‑million‑dollar operations, launched new concepts, and guided both start-ups and large production facilities toward measurable profitability.
Availability & Travel
Based in Utah with expanded activity in Northern Virginia, Agostino provides both on‑site and virtual consulting across the United States. For engagements outside his home regions, he is available to travel with travel expenses covered by the client.
Whether you run a café, a multi-unit group, or a food production facility, I deliver tailored strategies to increase profitability, simplify operations, and elevate customer satisfaction.
We help foodservice operators optimize efficiency, strengthen leadership,
and increase profitability through proven systems and decades of experience.
Let’s schedule a discovery call and talk about how we can bring more clarity, efficiency, and success to your operation.
Restaurant Operations Consulting
Fractional Leadership (Director/VP of Ops)
Production Facility Optimization
New Operator Coaching & Mentorship
Menu Engineering & Food Cost Controls
K-12 & Higher Education Food Program Support
Employee Training, SOP Development & Tech Integration
Restaurant Operations Consulting
Fractional Leadership (Director/VP of Ops)
Production Facility Optimization
New Operator Coaching & Mentorship
Menu Engineering & Food Cost Controls
K-12 & Higher Education Food Program Support
Employee Training, SOP Development & Tech Integration
Restaurant Operations Consulting
Fractional Leadership (Director/VP of Ops)
Production Facility Optimization
New Operator Coaching & Mentorship
Menu Engineering & Food Cost Controls
K-12 & Higher Education Food Program Support
Employee Training, SOP Development & Tech Integration
Restaurant Operations Consulting
Fractional Leadership (Director/VP of Ops)
Production Facility Optimization
New Operator Coaching & Mentorship
Menu Engineering & Food Cost Controls
K-12 & Higher Education Food Program Support
Employee Training, SOP Development & Tech Integration
Whether it's an intimate dinner, corporate function, or milestone celebration, our stunning venue and expertly crafted seafood menu set the stage for memorable events.
I work with a wide range of clients — from independent restaurants and multi-unit groups to food production facilities and institutional dining programs.
Yes. I meet with clients in person throughout Utah and Northern Virginia, and I also work remotely with operators across the U.S.
Yes. I serve clients nationwide and can travel anywhere in the U.S. For projects outside my home regions, travel expenses are covered by the client.
Every project begins with a free discovery call, where we discuss your goals and challenges. From there, I’ll conduct an operational assessment and create a tailored plan. That plan may include menu engineering, staff training, cost control systems, or technology integration.
Many clients see improvements within the first 30–60 days. That might mean reduced food and labor costs, smoother reporting, or stronger team performance.
Let’s talk about how I can help bring clarity, efficiency, and profitability to your operation. Your first consultation is free — no obligation, just a conversation about your goals and challenges
Have a question, Reach out - we're here to help!
Phone: 801-866-5616
Email: agostino@culinary-consultants-ut.com
Locations: Utah | Northern Virginia
Nationwide: Available to travel anywhere in the U.S. (client covers travel costs)
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