25+ years in hospitality and 100+ food entrepreneurs mentored. Practical help for owners who are planning to open, or already open and need more profit.
Send me a message and I'll call you back for a free 15-minute chat. Only 5 calls per week, for restaurant owners and investors.
Pick your stage. I'll show you the next step.
Before you sign a lease: test the concept, the location and the numbers. Then launch with a proven playbook.
Concept & Feasibility Study · Opening Launch Partner Talk about your project → Already openFind the leaks in food cost, menu pricing and labour, and fix them with your team.
Menu Engineering & Costing · Rebrand & Relaunch · Food Cost Masterclass Find my profit leaks → Ready to growCheck if your brand is ready to franchise, or train your kitchen in pizza, Italian cooking or gelato.
Franchise-Readiness Audit · Pizza, Italian Kitchen & Gelato training Plan the next step →Message me on WhatsApp. I call you back for a free 15-minute talk about where you are and what's not working.
A 60-minute diagnosis of your numbers and operations. The fee is credited to any package.
You get a clear plan and the package that fits, with a fixed price and no surprises.
On site and online, with your team, until it works.
After Typhoon Odette I started again from a take-out kitchen. With a new name, brand and menu, it became a 30-seat destination restaurant that guests drive to from all over Cebu, and revenue grew four times after the rebrand.
See the Rebrand & Relaunch package →
I've spent more than 25 years in hospitality. I started as a franchisee, and my first restaurant ran for almost 10 years. Since then I've opened 10 restaurants across the Philippines, as owner and as consultant. I've also consulted for hotels and taught at a culinary school.
Through my masterclass for F&B entrepreneurs in Manila, I've helped more than 100 people start their own business.
In 2021, Typhoon Odette destroyed the rented space my restaurant was in. I rebuilt from take-out only, to 10 seats by reservation, to Moreno's Italiano today: open daily, run by a team of women I trained. Everything I teach, I've done myself.
"I've made the expensive mistakes already, so you don't have to."
Real dishes I develop and cook: the same menu work I bring to your restaurant.
Dishes I created for restaurant menus: built to look great, cook fast and hit the right food cost.
Hands-on classes at KESSLER'S Kitchen, Santa Rosa, Laguna: I teach the same way I train kitchen teams.
Buffets, banquets and kitchen training for hotels and resorts.
Pick where you are today. Every package ends with something you can act on, not just advice. After our call, you get a fixed quote for your project.
Find out if your concept will make money at your location before you sign a lease.
My full playbook, run alongside your team, until your doors are open and running.
The fastest profit win for an operating restaurant: fix your margins dish by dish.
Message me and I'll call you back for a free 15-minute chat. If it makes sense, the next step is a 60-minute Restaurant Health Check on your concept, numbers or biggest problem, with the complete Restaurant Launch Blueprint bundle included. The Health Check fee is credited toward any package booked within 30 days.
Is your restaurant ready to be franchised, and if not, what's missing? I score your brand the way a serious franchisee would, then give you the roadmap to close the gaps.
Ask About the AuditFranchise agreement and legal documents are prepared by your lawyer and are not included.
Hands-on training and specialist packages for restaurants, hotels and new food businesses.
Diagnosis, new positioning, menu rework and relaunch plan. The process behind our own 4× revenue growth.
See details →Hands-on dough, sauces, baking and menu R&D, with food cost basics, templates and supplier list.
See details →Fresh pasta, pasta classics, risotto, antipasti and desserts, with food cost basics and templates.
See details →Concept audit, sourcing, gelato recipes and procedures, 2 training days and 3 opening days.
See details →Cost every dish, price for profit and use menu engineering. Template and Blueprint bundle included.
See details →Find out if your brand is ready to franchise: 8 areas scored, fee structure and a 90-day roadmap.
See details →
Everything I've learned opening ten restaurants: the ebook plus seven companion tools for costing your menu, branding your concept, and opening with a plan instead of a guess.
No. The fundamentals of costing, staffing, SOPs and launch marketing apply to any concept, from cafés and Korean chicken to full-service dining.
Yes, anywhere in the Philippines. Much of the work happens online, with on-site visits for site assessment, kitchen setup and training. Travel expenses for any on-site visit are always paid by the client, on top of the package fee.
No, this is the best time. The Feasibility Study can compare up to 2 sites and stop you from signing the wrong lease.
Start with a free 15-minute call, then the Health Check. Most of the time, the Menu Engineering & Costing Overhaul is the fastest fix.
The Restaurant Launch Blueprint ebook plus seven companion tools, including menu costing templates and a pre-opening checklist. It's sent to you after your Health Check call.
No. I build the systems and train your people so the restaurant runs without me. The monthly retainer is there if you want ongoing guidance.
The fastest way is a WhatsApp message. Or fill in the form and I'll call you back for a free 15-minute chat. Only 5 calls each week, for restaurant owners and investors.
Chat with me on WhatsAppor request a call back with the form.