Da Paolo's New Plan: Fewer Restaurants, New Ideas

Guillaume Pichoir has learned a lot about the restaurant business. He became the CEO of Da Paolo Group in 2010. Now, he wants to introduce new food and drink brands.

Last December, Pichoir opened Tutto, a new brand. Some people might think it's a bad time to start a new restaurant, but Pichoir is optimistic. He said, 'We don't care about the timing. We believe in our new idea.'

Da Paolo started as a small Italian restaurant in 1989. It was founded by Pichoir's parents-in-law. Now, it's a big food and drink group with many restaurants, cafes, and shops.

When you've been in business for a long time, you learn to adapt. Pichoir has learned that a restaurant group must stay relevant to survive. He said, 'We felt like we needed to try something new after COVID.'

The answer was Tutto, a restaurant that's between a cafe and an Italian restaurant. It has a simple menu with pasta, pizzas, and gelato. Tutto has been successful, with many customers on weekends.

In a big place like Jewel, there are many options. Pichoir said, 'If you try to do too many things, it doesn't work. People like to choose where they go for each meal.'

This change in how people eat made Pichoir rethink his plan. Gastronomia is the group's strongest brand, but he thinks it's time for something new. He said, 'We know what Gastronomia can be, but we need something newer.'

The group is growing, but it's also getting smaller. At its peak, it had 14 restaurants. Now, it has nine. Pichoir closed some restaurants that weren't doing well and focused on Gastronomia and delivery.

Pichoir doesn't have a specific number of Tutto restaurants he wants to open. He said, 'We need to find good locations for the concept.'

The Da Paolo Group is active on social media.

The biggest challenge for the group is rent. Pichoir said, 'When costs rise, we can adjust some things. But with rent, we can't negotiate. If our concept is good, landlords will work with us.'

Pichoir is sure the current economic downturn will end. He wonders if customers will still choose their restaurants when it does.

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