Consulting
R.O. Hospitality
Effective strategies built and proven by restaurant operators, not consultants.
I’m Ryan Pernice. I’ve spent more than 25 years working in restaurants from small neighborhood kitchens to industry-leading groups like Danny Meyer’s Union Square Hospitality Group in New York City.
R.O. Hospitality owns and operates two long-established restaurants in metro Atlanta: Table & Main and Osteria Mattone. Alongside my brother and business partner, Daniel, and our longtime executive chef and partner, Woody Back, we’ve built businesses that prioritize consistency, financial discipline, and hospitality that endures.
Our consulting work flows directly from that experience. We help operators make clearer decisions around forecasting, budgeting, kitchen and dining room design, team structure, and the operational systems that shape the guest experience long after opening day.
We've refined this work through decades of operating, adapting, and staying relevant. We're proud that our restaurants have earned recognition from The Michelin Guide, Conde Nast Traveler, Wine Spectator, Distinguished Restaurants of North America, and more.
If you’re building, expanding, or trying to make what you already have work better, we’d be glad to help.
GET STARTED!
EMAIL: ryan.pernice@rohospitality.com
TESTIMONIALS
"I've worked with several restaurant consultants over the years, but Ryan Pernice and R.O. Hospitality stand out. They don’t just give advice—they’ve lived it. As active, successful restaurant owners, they understand the challenges firsthand. Ryan gave me clear answers, a solid plan, and real support to get things done. I highly recommend them if you want advice from people who truly get the business."
John Michael Brunetti, JUNE 2025
“I’ve had the pleasure of both personally knowing and working alongside Ryan and Daniel Pernice, as well as Chef “Woody” Back, in my six plus years at Visit Roswell - the community’s convention & visitors bureau. Ryan and team are all forward-thinking individuals who stay two steps ahead and have a distinct ability to push the envelope and move the needle for their restaurants. A highly respected and engaged group throughout the community and region, they house a wealth of knowledge that would truly benefit any small business looking to strategize, grow, serve to the best of its ability, and profit by enacting ideas and recommendations provided through their consultation. I highly recommend.”
Andy Williams, President and CEO, Visit Roswell, JULY 2025
(1) BUILD WINNING CONCEPTS
-Business plans & vision-casting
-Competitive market analysis
-Vibrant, compelling brand
Let's investigate your brand from every angle to make sure it connects deeply with your community.
(2) FORECAST REVENUE & FINANCIAL STATEMENTS
-Concept feasibility analyses
-Pro forma profit-and-loss statements
-Bank and SBA loan packages
It's called the restaurant BUSINESS for a reason. Do your fundamentals support the success of your project?
(3) OPERATE WITH EXCELLENCE
-Handbooks, training manuals, and operational support tools
-Sales to cost budgeting, tracking
-Guest experience quality and consistency
Good ideas are cheap. Operating with excellence is much more difficult.
(4) CREATE A CULTURE OF WARMTH & HOSPITALITY
-Positive, engaging restaurant culture
-Tenured, energized top performers
-Repeat, loyal guests
Building a sustainable operation begins and ends with your people.