Direct management
Your property. Our management.
We take over the management of beach clubs, restaurants and hospitality properties. You remain the owner and collect an income. We run it as if it were ours, with the same method we use on our own.
Sector 01
Beach
Beach clubs, lidos, concessions.
A short season, a concession to defend, costs that don't wait for the sun. A beach business lives four months and pays for twelve.
Where it hurts
- Seasonality: revenue lands in a few weeks, the rest of the year weighs
- Concessions and regulations that keep changing, with a risk you can't ignore
- An offer stuck at umbrella and sunbed, when the value is in the whole day
- A team rebuilt every year, with quality starting again from zero
What we do
- We rethink the lido's day: kitchen, events, evening. Food and events stretch the season
- Full operational management: suppliers, staff, organisation, sales network
- Space design where it's needed: areas, paths, materials that stand up to the sea
- Story and community that bring people in beyond the weekend
The proof
Capanno Beach Club has been run by Cristiano Giacometti since 2003: more than twenty years of seasons on the Ostia seafront. Slice of Capanno was born from its base.
Sector 02
Restaurants
Restaurants, pizzerias, bars.
A venue can be full and still not make money. Rising costs, staff that keeps changing, empty rooms from Monday to Thursday: the problem is almost never the kitchen.
Where it hurts
- Ingredient and staff costs that eat the margin, cover after cover
- Staff hard to find, even harder to keep
- Midweek occupancy: the weekend holds, the rest doesn't
- Bookings left to chance: no system, no data, no return
What we do
- We reread menu, suppliers and costs: what stays, what changes, what pays
- Direct management with Cristiano Giacometti: staff, organisation, front- and back-of-house standards
- Story and content that fill a Tuesday too, with bookings and automations
- Space reworked by Fabrizio Lentini when it's the space holding the venue back
The proof
Duilio in Ostia: a closed venue, reopened with a sold-out first night. Slice of Capanno: two Gambero Rosso 2025 slices in under a year.
Sector 03
Hospitality
Hotels, B&Bs, resorts.
The rooms sell, but someone else sells them. Between commissions, reviews and an offer identical to the one next door, the property works hard and keeps little.
Where it hurts
- Dependence on OTAs: commissions taking a cut of every night
- Few direct bookings, because nobody has a reason to look for you
- Experience and F&B treated as a cost, not as a reason to come back
- Content that says nothing the guest doesn't already know
What we do
- We build the reason to book direct: identity, offer, a site and funnel that convert
- We bring restaurants and events into the property, with people who run them every day
- We rethink the common spaces with Fabrizio Lentini: that's where the experience is decided
- Content, ads and automations by Here We Go Agency, which runs them daily for venues and brands
The proof
We don't manage a hotel yet, and we say so. But we bring the same skills: more than twenty years of hospitality by the sea, a restaurant reopened, an award-winning pizzeria and a storytelling machine that works.
How it works
You remain the owner. We take over the management.
A simple formula, in writing before we start.
01
Reading
We visit the property, read the numbers and the territory. We tell you if it makes sense and how. Or why not.
02
Agreement
Together we define duration, roles and the share that stays with you. No figures upfront: they're built on the reading.
03
Takeover
We step in with management, space and story. Staff, suppliers, offer, content: everything goes through the group.
04
Income and reporting
You collect your share and see the numbers. The property grows and stays yours.
What we need from you
- A property you own, or have the say over
- A location with real footfall, even if you're not capturing it today
- The willingness to leave the management to people who do it for a living
Do you have a property returning less than it's worth?