Real Hospitality Experience. Refined Through Years of Operation.
I’m Petros Giovanis, a restaurant operator and hospitality consultant with decades of hands-on experience building, running and improving restaurant businesses.
I created Restaurant Growth Greece to help independent restaurant owners improve profitability, operations, service and guest experience through practical, realistic solutions.
Selected Experience
To Kanoni Restaurant, Monemvasia — Owner & Operator
Long-term hands-on restaurant ownership, operations, menu development and guest experience.Burgering House — Owner, President & CEO
Built the concept and operating model from the ground up, growing the brand to 12 locations, including 9 franchise stores.Sofia Ring Mall — Food & Beverage Concept Development
Involved in the development of three F&B concepts for the opening of Sofia Ring Mall.Greek Restaurant Concept, USA — Opening Support
Supported the launch of a Greek restaurant concept through recipe development, food production know-how and on-site staff training.Earlier Hospitality Experience
Operational and management experience across restaurants and hotels, following studies in Hotel Management.
Professional Background
My background combines restaurant ownership, concept development and hands-on operational experience across different hospitality businesses.
Over the years, I have been involved in independent restaurants, multi-location concepts and franchise development — from creating concepts and operating models to menu strategy, service and day-to-day operations.
That experience shapes the way I work today: practical decisions, clear priorities and solutions that can actually be implemented in a real restaurant.
My Approach
I start by understanding how the restaurant really works — the concept, the numbers, the menu, the team, the service and the guest experience.
I look for what is already working, where there is room for improvement and which changes can make the greatest difference.
From there, I focus on clear priorities and practical improvements that can realistically be implemented by the owner and team.
The objective is not to change a restaurant for the sake of change. It is to make a good business work better.
Based in Greece
Available for restaurant consulting projects across Greece and selected international markets.