Parlo Hospitality – restaurant and hospitality consulting, NYC and nationwide

What is Parlo – hospitality consulting studio for independent restaurants, bars and cafes

par·lo | ˈpar-lō |
verb, Italian. I speak.
— from parlare, to speak, to talk, to say what needs saying

Parlo is a full-service back office hospitality consultancy built for operators who need a little help.

par·lo | ˈpar-lō |
verb, Italian. I speak.
— from parlare, to speak, to talk,
to say what needs saying

Parlo is a full-service hospitality consultancy built for operators who
need a little help.

Why hire Parlo for restaurant consulting

Running a hospitality business on your own isn't realistic sometimes, and neither is putting somebody on salary in the hope that they work out.

That's where we come in.

We're a team of hospitality vets that have cooked on the line, run the floor, chased invoices, understand the systems, and step in to help where you need it most. We speak restaurant, we speak the back-office version of it, we pick up, we follow through, and we treat your dream like we'd want ours treated. And we're here for you.

Just say the word.

Meet Julia Chugerman, founder of Parlo Hospitality

Julia Chugerman is the Principal and founder of Parlo. She's been in hospitality her whole career, and done just about every job in it. She started out reconciling the books for Terre Resort and Spa out of high school, interned on the operations side of BR Guest Hospitality (where she was building P&Ls for 25+ restaurants doing $10M+ before she'd graduated college at Arizona State), and worked her way up through operations, HR, and general management for groups across the United States. She also founded, built, and ran Verdura, a plant-based concept in Phoenix that grew into a $2M+/year phenomenon, got love from the press (and Drew Barrymore!), and eventually moved to New York to run financial operations for celebrity chef Chloe Coscarelli's West Village staple, CHLOE'S. Somewhere along the way, she became the word of mouth consultant operators call when they are 911 panicking, and that eventually grew to become Parlo.

These days, she spends her time helping small-scale hospitality operations stay in business. From menus, money, ops, HR, branding, training, spreadsheets… if it keeps a restaurant alive, she's probably in to it. She runs Parlo alongside a ragtag crew of misfit chefs, operators, finance lads, designers, and lifelong restaurant people who think this industry deserves a better consulting experience.