TRUFFLE STARTER

In 60 minutes with Chef Richard — live from L'Aquila, Abruzzo, Italy — we identify the 3 dishes on your menu where fresh truffle generates the highest margin immediately, and we build the system to capitalize on them from day one.

What we do together:

—  Analyze your current menu and identify the 3 highest-margin truffle opportunities

—  Build your seasonal truffle calendar — which truffle to use, when, and at what price

—  Calculate your exact cost per portion and set your selling price to maximize margin

—  Write a 5-line staff script so your servers know how to describe and sell every truffle dish

—  Identify the right truffle for your kitchen — scorzone, Burgundy, black winter, or white

—  Set up your weekly ordering schedule — never run out, never over-order

—  Deliver a complete storage guide — keep fresh truffle at peak quality for 5 days

—  Send a complete digital recap with all materials within 24 hours

What you walk away with

✓  Seasonal truffle program

✓  Portion cost calculator

✓  Staff selling script

✓  Storage & handling guide

✓  Weekly order template

✓  2 signature recipe suggestions

Investment: $399  ·  ROI: first week of service