How we work

Five ways in. One written scope.

Pick the one that matches where you are. You don’t have to buy a full overhaul, and ongoing work is never required.

Tom + Ezra
01

Growth Review

Not sure where to start

We examine your menu, relevant costs, capacity, ordering, marketing, and records, then find the right opportunity or explain why an existing offer is underperforming.

  • A prioritized, written recommendation
  • A scope or decision memo
  • Sometimes: a recommendation not to invest
Tom + Ezra
02

Revenue Stream Launch

Ready to add one program

A defined build for one program: the offer, operations, pricing, buying process, launch messages, and measurement.

  • Offer and pricing planned with your kitchen
  • Ordering and communications built and tested
  • Staff training and a set launch-support period
Ezra leads
03

Website & Ordering Rebuild

Ordering is costing you salesWebsites, from $5,000

Improve how your business sells online, scoped to your products, ordering rules, content, integrations, and staff.

  • Clear products, timing, and rules
  • Checkout and confirmations
  • Reporting on orders and customers
Tom leads
04

Menu, Margin & Space Sprint

Margins or space feel off

A focused operating project on menus, pricing, assortment, costs, merchandising, staff flow, or use of space.

  • Menu and pricing review with your costs
  • Merchandising and space recommendations
  • Digital updates when included
Ezra leads
05

Growth Management

Something works and could growRunning your ads, from $750 a month

Ongoing, defined support for an offer that already sells, focused on new customers, conversion, and repeat purchases.

  • Campaigns, creative, email, and text
  • Buying-path improvements
  • Regular reporting and operating reviews
Proof, from our own kitchen

Everything we do, we did at Buon Cibo first.

$24k+ a monthin prepaid online orders through Buon Cibo’s website
$1 brought back $10.46from Facebook and Instagram ads, in the best full week of October
$994 grew to $4,036a night for one weekly dinner: about 4× in six weeks, and it has held that level since
What we build

Whatever you start with, it’s built in the same order.

We build the ordering, the promotion, and the measurement behind real purchases, not just the website.

  1. 01The offer

    Something worth ordering ahead, with one price and a deadline, that your kitchen can make well.

    At Buon CiboFriday Dinner for Two, Lasagna Sunday, Heat & Eat meal plans and seated event nights.
  2. 02Made orderable

    A way to pay for it in advance, with pickup times, seats, or a kitchen limit built in.

    At Buon CiboIts own website, where each offer is paid ahead with a pickup time, a seat or a kitchen limit.
  3. 03Promoted

    Ads and emails for the offer that’s open now, sent to the people most likely to buy it.

    At Buon CiboFacebook and Instagram ads and one or two emails a week, for whatever is open now.
  4. 04Fulfilled

    Counts, pickup lists, and prep sheets the kitchen can work from, so the night runs to a plan.

    At Buon CiboOrders print in the kitchen with counts, pickup times and guest lists.
  5. 05Measured

    What actually sold, from your own orders, with the ad platform’s reports read beside it.

    At Buon CiboEvery order counted from the store’s own records, new and returning customers apart.
Each part makes the next one work.

All five run every week at Buon Cibo. That’s where every number on this site comes from.

See the Buon Cibo story
How it works

From the first call to your first order.

A few simple steps, and you’re in charge at every one. Timelines depend on the work: a review, a rebuild and ongoing support don’t share one schedule.

  1. 01Sit down with Tom and Ezra

    The three of us meet for 30 minutes to an hour, on a call or in person. Tell us about your business and what you’d like to grow. If we’re not the right fit, we’ll say so.

    Who: You and Tom and Ezra
  2. 02See where you are

    We look at what you already have: your menu and prices, how people order, and any website, ads or email list. Then we agree on one thing to start with.

    Who: Tom and Ezra
  3. 03A plan and price, in writing

    What we’ll do, what you’ll do, and what it costs. Nothing starts until you say yes.

    Who: Tom and Ezra
  4. 04We set it up with you

    The offer, the way to order it, and the ads and emails that sell it, tested before anyone sees it.

    Who: Tom and Ezra
  5. 05You approve, we launch

    You see everything before it goes live. We show your team how it works, then help through the first weeks.

    Who: You and Tom and Ezra
  6. 06After launch, your call

    Run it yourself, or keep us on to run the ads, emails and weekly numbers.

    Who: You
What you bring
  • Your menu and prices, and what things cost you
  • A yes before anything goes live
  • The cooking and the service
  • Someone on your team to keep it up to date

Who does what

Clear the Plate provides

  • Agreed strategy and setup
  • Ordering, marketing, and automation
  • Measurement and reporting
  • Training for your team
  • Support within the agreed scope

You provide

  • Accurate business information
  • Approval of menus, prices, and policies
  • Production, staffing, and service
  • Licensing and guest care
  • A named person to own the routine
You own the accountsWebsite, customer list, ad accounts, and reporting stay in your name.
A written priceEvery engagement has a written scope and price before anything starts.
No percentage feesWe don’t take a share of sales or ad spend. You pay ad and software costs directly.
No guaranteesWe won’t promise revenue, sold-out events, or Buon Cibo’s results. We promise clear reporting.
Who you work with

You work with the two people behind Buon Cibo.

You talk to us directly. One of us leads, the other steps in for their specialty. No account team in between.

Tom Tarantino

Tom Tarantino

Award-winning restaurant owner

Tom has run restaurants, a deli and a market in San Diego for more than 30 years. He looks at what your kitchen can produce, what it costs, how it’s presented, and whether your team can deliver it every time.

  • Grew up in Little Italy, in a Sicilian fishing family here since the early 1900s
  • Co-founded RoVino (opens in a new tab), an Italian restaurant and wine bar in Little Italy, in 2016
  • Ran Rovino The Foodery in East Village, where take-home dinners for two took off in 2020
  • Opened Buon Cibo, his Sicilian deli, market and wine shop, in Scripps Ranch in 2026
Ezra Gonzalez

Ezra Gonzalez

Website, ads and email

Ezra started with Tom a year before Buon Cibo opened and built its selling side from nothing. He connects an offer to how people find it, buy it, hear from you again, and come back.

  • Shaped Buon Cibo’s concept and brand with Tom, a year before opening
  • Built its website, its online ordering and the tracking behind every sale
  • Runs its Facebook and Instagram ads and its weekly emails
Ezra’s results at Buon Cibo
  • $24k+a month in online orders, through the website he built
  • $6,000+in sales from email, in 30 days
  • $1 brought back $10.46from the ads in their best full week of October

Questions owners ask

Ask us on a call
Answered by the people who do the work
  • Tom TarantinoAward-winning restaurant owner, 30+ years in San Diego food
  • Ezra GonzalezBuilds the store, runs the ads, emails and tracking

No. If what you have works, we improve it or build around it.

View sources and how we counted
  • $24k+ a month is preorder dinners, event tickets and meal plans bought on Buon Cibo’s website, across its old and new stores, in September 2026, with October on pace to pass it. It isn’t total store revenue or profit, and it leaves out catering.
  • $1 → $10.46 is the purchase value Meta Ads Manager reports for every $1 spent in Buon Cibo’s best full week of October 2026, Monday to Sunday. Meta’s count isn’t the same as the store’s own, and sales from ads aren’t profit.
  • $994 → $4,036 a night, about 4× in six weeks, is one weekly dinner program’s online sales per night, from Buon Cibo’s own online orders. It has held at that level since.
  • 39% of everyone who has bought that weekly dinner online has ordered it again, March to September 2026. We count customers by email address, leave out cancelled, refunded and zero-value orders, and only count a repeat when the second order is on a later day.
  • $6,000+ in 30 days is sales from Buon Cibo’s seven emails sent September 28 to October 19, 2026, counted to October 21, as Shopify reports them, rounded down; $1,500+ is a single email, for a seated event night. 1,500 is the list on opening day, and the average open rate across those emails is 62%.
  • RoVino’s awards are as reported by SDVoyager and OpenTable.

Online prepaid sales only, not total store revenue. Buon Cibo is our founding example, not a client portfolio, and we don’t promise the same results or timeline.