Food & Beverage

On Travel

Nothing is in the intellect that was not first in the senses
Nihil est in intellectu quod prius non fuerit in sensu


Temporary F&B


The Gianni Alocci Temporary F&B Management (TF&BM) is the new twist of success for many small hotels and deals, in a hotel, with the guide of the Food & Beverage department, for a certain period, or for a specific project, with a highly qualified and motivated competence.

One addresses to my Temporary F&B Management (TF&BM):

  • for the management of the hotel,
  • for increasing the preparation of the property and the employees and, at the same time,
  • for solving some critical moments, both in the case of cuts, of economic and financial restructuring, and in times of growth and development of new businesses.

Guide means that the TF&B Manager Gianni Alocci holds the position in agreement with the owners and with absolute transparency.

The modernity of the Temporary Food & Beverage Management stands in its unique feature and it places itself between the hotel consulting and the traditional F&B hotel. The TF&B Manager brings a set of resources to improve both the outcome (for example, the improvement of the level of costs of the restoration or the re-qualification of the department) and the level of management abilities of the property, leading to speed up the project changes.

Often one addresses to the Gianni Alocci TF&BM also to fill the gaps of a generational transition or for handling a business change.

The abilities of the Gianni Alocci Temporary Food & Beverage Manager are related to 30 years of experience in hotels and restaurants, leading to a high motivation and determination in every project. The speed with which the assignment of Temporary Food & Beverage Manager is conducted, leads to troubleshooting in a very short time and to the creation of more effective strategies.

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Via dei Molini 18
58018 Porto Ercole (Gr) Italy

Mobile: +39.331.426.2299

Email: gianni.alocci@gmail.com

Skype: foodwineselectionontravel

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    are kindly provided by the Executive Chef Antonio Guida, made by Chef Federico Dell’Omarino and by Pastry Chef Nicola Di Lena of the 2 Michelin Stars Ristorante Seta of the Mandarin Oriental Milan

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    What I Do

    When and How

    Implementation Solutions and Assistance

    • Professional Training and Skills Development
    • Standard Service and Quality Control
    • Food & Beverage Start-Ups
    • Organization of departments
    • Periodic supervision of departments
    • Reastaurant concept development
    • Catering marketing
    • Breakfast advice
    • Menu creation
    • Processing of wines, bars and spirits

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    Situated high on a hill looking over the market town of Gaiole in Chianti, the farmhouse is surrounded by 10,5 hectares of land.

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