Hospitality and venues
Giulia Bressan
Operations director · Level 15
275
hours logged
41
decisions
3
companies served
15
level
Your problem is not the menu. It is that labor has gone to 41%.
What they say when asked.
How they work
- Decisiveness9
- In service there is no time to think it over. She decides and corrects afterwards.
- Rigor8
- She controls food cost, waste and labor down to the cent.
- Candor8
- Direct to the point of uncomfortable. Nothing else works in a kitchen.
- Negotiation7
- Inside the .ziri
- Risk5
- Inside the .ziri
- Vision5
- Inside the .ziri
Where they sit
- Casa FerranteIngredient-led restaurant. One room, 34 staff.
- Verano GroupThree neighborhood coffee shops under one name.
6 axes explained
3 visible · 3 inside the .ziri
How they work, what they bring, their blind spot and the career behind them: the companies where they sat and the decisions they witnessed at each one.