Timothy Piccolo Email & Phone Number

Athens, Ga, Us

As General Manager, I have increased sales by 27% from 2021 to 2023, ending 2023 with $2.2 million in revenue. I lead the company in catering sales, achieving over $120K in catering revenue, in addition to $100K in offsite concession sales at Sanford Stadium. By maintaining an 11% hourly labor rate, I ensure efficient operations and cost management. Additionally, I regularly assist corporate locations across the country by addressing staffing shortages and providing support to maintain smooth operations.

As a business consultant specializing in the restaurant industry, I focus on creating cost-saving strategies to improve operations and boost profitability. I work with restaurant owners to streamline inventory management and tighten labor controls, ensuring more efficient use of resources. By refining these key areas, I help clients reduce waste, lower costs, and ultimately increase their bottom line while maintaining high-quality service and food standards.

During my time with Zoe's Kitchen, I increased sales by 8% year-over-year by focusing on catering and optimizing four-wall execution. Catering sales grew by 12% through improved system execution, training, and staffing practices. I consistently operated at or below the target labor rate of 21.5% by implementing cross-training efforts and making real-time schedule adjustments based on demand. By refining inventory controls, policies, and procedures, I successfully reduced food costs from 33.6% to 30.5%. Additionally, I cut turnover from 200% to 60% by improving hiring, training, and accountability practices. I also implemented a training program that promoted staff internally into shift leader and management roles, further reducing turnover and enhancing team stability.

Watkinsville, Ga

As the owner-operator, I built, coached, and led a top-performing service team across two locations, consistently surpassing investor goals. By focusing on community outreach, high-quality food, exceptional customer service, and the implementation of local target marketing, overall sales and catering revenue consistently increased each year of operation.Through hands-on involvement, staff training, and effective internal systems, I consistently kept labor costs below 20%. By enforcing strict menu adherence, accurate plate costing, and minimizing waste, food costs were maintained at 25%.Under my leadership, we received consistent recognition from loyal customers and won first place for "Best Food" at both the Taste of Athens and Taste of Oconee in 2010 and 2011.

Athens, Georgia

Auburn, Alabama

Food Service Administration, Food Service

Food Service Administration