About Amy

More than twenty years inside restaurant operations.

For more than two decades, I have worked inside restaurants managing labor, inventory, food cost, hiring, scheduling, ordering, training, guest experience, and day-to-day operations.

Today, I combine that experience with graduate-level data analytics to help independent restaurant owners understand what their numbers are trying to tell them.

Silvestri Restaurant Consulting was created because independent restaurants deserve access to meaningful analysis without receiving generic recommendations that ignore the realities of running a restaurant.

Every recommendation I make is intended to be practical, measurable, and realistic enough to implement in an actual operation.