Francesco Bonetti Email and Phone Number

3*** Michelin Stars Best Restaurant of the World 2024Best Restaurant in Europe

The NOI restaurant opened its doors in 2019 and quickly became one of the reference points for Italian cuisine in the Spanish capital. Under the management of chef Gianni Pinto, who gained experience with Pietro Leemann, Carlo Cracco and Gualtiero Marchesi, the restaurant offers a proposal of modern Italian cuisine that revisits classic dishes through a contemporary key. Within the restaurant, I have been able to take full responsibility for the maintenance and management of the wine cellar, maintaining a buy-sell percentage always below 40%, expanding the references on the list, which consists mostly of Italian references and comes to a total of 150 references, and increasing the profit obtained from wine sales by 35% compared to the previous year.

Osteria Francescana is located in the historic centre of Modena and under the reins of chef Massimo Bottura since 1995. Since 2011, the restaurant has been awarded with 3 Michelin stars. In 2016 and 2018 voted twice the Best Restaurant in the World according to the English guide ‘50 Best Restaurants Of The World’. During my internship I was able to work alongside Enrico Vignoli (General Manager of the Francescana Group) and Alessandro Laganà (Event Manager of the Group). In addition, I was able to develop the following skills:- Daily and direct contact with the clients- Reception and hosting of the client at each show- Management of the booking system, maximising resources and managing the different variables of the room during each day.- Customer service via telephone, email and in person.- Management of personalised experiences for groups and special events, as well as the reception and hosting of the client at each event.Daily and direct contact with the client- Reception and hosting of the client - Management of the booking system, maximising resources and managing the different variables of the restaurant rooms during each day.- Customer service via telephone, email and in person.- Management of personalised experiences for groups and special events, as well as the reception and hosting of the client at each events at Casa Maria Luigia

Castello di Volpaia has its roots in 1176. Today, Castello di Volpaia represents one of the most important wineries in the production of Chianti Classico. The wines produced by the famous winery have always stood out for their intensity and elegance becoming renowned all over the world. In 2018 the Chianti Classico Riserva was voted the third best wine in the world. During my time at Castello di Volpaia, I was in charge of managing the hospitality department, showing all the phases of wine production, located in the different rooms of the castle, and taking care of private tastings and groups tasting of up to 70 people.

Project carried out within the University in collaboration with the leading company for organic white meat production, Fileni. Following an initial pitch with the company, we carried out a market and benchmark analysis to understand market trends. Once we had investigated the market trends, we focused on the purchasing habits of Italian consumers and their needs, submitting a questionnaire in 3 Italian cities. Through the use of the SPSS program, we were able to organise the data and analyse it for a final evaluation. At the same time, we implemented a communication strategy that was consistent with the company's values and could be disruptive and modern. At the end of the project, we presented the entrepreneurial value proposition directly to Roberta Fileni.

Development of a new concept store based on the association between the two most iconic products of Italian LifeStyle: Coffee and Wine.I was in charge of the scouting of food products that would be sold within the store. The concept involved different actors: the Italian Association of "Narratori del Gusto", based in Brescia, the company specialized in the production and distribution of coffee, and Wine O’Clock to manage the part dedicated to wine. Moreover, I developed the business plan of the store realizing a sales prospect and also identifying the Break-Even Point. Thanks to Wine O’Clock I had the chance to participate in the first Italian opening of Starbucks creating for them the wine and spirits list served in their main shop in Milan.