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.

When we first talk to someone interested in us, it's usually the same story. New owner months into a lease, buildout ran over schedule, payroll's due Friday, and they are drowning in paperwork. Doing it all 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 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.

Just say the word.

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 a Moroccan hotel group 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.

Click here if you want her full spiel.

xx cheers

At Parlo, there’s no standard team here.
Each project is curated & hand-picked depending on your needs.