Hospitality & Wine Strategy.
I help hotels, restaurants, and wineries grow with intention — through strategy, communication, and identity work that makes their story as strong as their product. International marketing, certified sommelier, hands-on floor experience — a combination born from living hospitality from the inside, not just studying it from the outside.
.
• ABOUT
Two worlds, one method..
With a background in international marketing and sales (Warner Bros. Discovery, Eurosport) and hands-on management experience in hospitality, I bring a rare combination: corporate marketing thinking and restaurant culture lived from the inside.
10+ MARKETING&SALES
in national and International context
AIS SOMMELIER
Italian wine and Campania's territory, Champagne and French wine
FLOOR MANAGER
Hands-on floor operations and management experience
TERRITORY
rooted on the Sorrento Coast, with an international outlook
My approach combines strategic vision with hands-on execution: I work on brand positioning, marketing communication, and guest experience, alongside technical wine consulting. The result is complete support for hospitality businesses that want to grow — sell more, and matter more to their guests..
• WHAT I DO
From untapped potential to direction..
Your business has potential that isn't fully visible yet — sometimes it's a hidden problem, sometimes just missing direction. My method starts with a full diagnosis: understanding every part of the picture before deciding where to act.
Confused Identity
No connecting thread between the offering, the communication, and the guest experience. The venue isn't remembered.
No wine strategy
An anonymous wine list, staff who don't recommend, no connection to the territory. A wasted opportunity for revenue and reputation.
Generic communication
Social, sito e materiali che sembrano uguali a quelli di tutti. Zero differenziazione, zero magnetismo.Social media, website, and materials that look like everyone else's. Zero differentiation, zero pull.
No strategy
Working reactively instead of toward goals. Without clear direction, every decision is a gamble
• WHAT I DO
An integrated method, a project built to measure..
Every engagement starts with a diagnosis. I analyze positioning, offering, communication, and experience. From there I build a tailored strategy — and coordinate the people who execute it.
01.
Positioning & Branding
I define your venue's identity: who you are, who it's for, what makes you different. The foundation everything else builds on.
02.
Wine Program Strategy
Wine list optimization, pricing, by-the-glass sales, wine storytelling, and front-of-house staff training.
03.
Communication Strategy
Editorial planning, channels, messaging, tone of voice. A coherent strategy that doesn't rely on improvisation.
04.
Storytelling & Content
The story of your venue, your territory, your experience. Copy, visual concepts, narratives that stay with people.
05.
Guest Relationship
Strategy and content to build a direct relationship with guests — before, during, and after their stay.
06.
Coordination, Execution, Follow-up
I manage a network of selected professionals — designers, copywriters, social media managers — to ensure consistency and quality.
• METHOD
From first contact to results: a clear path..
I don't sell standard packages. Every project starts with a conversation — because every venue's problem is different.
STEP 01
Strategy Call
Listening, questions, understanding your goals. The first step is always a conversation.
STEP 02
Diagnosis
Analysis of positioning, communication, offering, and opportunities. I identify where to act.
STEP 03
Strategic Plan
A tailored strategy with clear goals, concrete actions, and defined timelines. No improvisation.
STEP 04
Execution & Monitorring
Coordinamento dei professionisti, supervisione dell'esecuzione, verifica dei risultati.Coordinating professionals, overseeing execution, tracking results.
RESULTS
A Case Study
When a restaurant runs well, wine often stays a mere "accessory" to the dish — present, but not valued. At Verdemare, we chose to treat it as a strategic lever in its own right, redesigning the by-the-glass and bottle offering with one clear goal: raise perceived value, not the number of labels on the list. The risk, whenever you raise positioning, is always the same — gain margin and lose the customer.
+6,1 points
wine goes from 4.6% to 10.74% of total revenue (2021→2025)
Average glass price nearly tripled
from €3 to €8 in four years
By-the-glass revenue x15
house wine was dropped in favor of a more curated selection that increases revenue
4,4 -> 4,61
the Google rating stays stable throughout the transformation and hits an all-time high in 2026, with 80% five-star reviews
Not just revenue growth, but a positioning choice: turning wine from a simple accompaniment into a distinctive part of the Verdemare experience — with the customer just as satisfied as before, and even more so this past year.
WHO I WORK WITH
I work with those who genuinely want to grow.
Not with those looking for shortcuts. But with venues that have ambition, quality products, and the will to invest in positioning.
Hotels & Hospitality Venues
That want to build a strong identity, showcase their territory, and create a memorable experience for international guests.
Quality Restaurants
Whose communication fails to convey the quality of their kitchen. That want to reposition without losing what makes them who they are.
Wine Producers
Che vogliono entrare nei canali horeca giusti, costruire la propria narrativa e comunicare con coerenza verso il mercato.That want to enter the right HoReCa channels, build their own narrative, and communicate consistently to the market.
The first step is a simple conversation.
No commitment. I'll understand your situation, tell you what I see and how I could help. Then it's up to you.
Ilaria De Gregorio.
Email: [email protected]
Call me at: +39 348 70 65 819
Instagram: @ilariadegregorio.strategy
LinkedIn: @Ilariadegregorio
