Manuel Salguero
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Hospitality consultant · Costa del Sol and Spain

Some consultants hand you a report. Others put the apron on with you.

I open restaurants, win back margin and fill tables with an operator's method. In your venue, not from an office.

25+ businesses have already worked with me
Free first session, no commitment
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+10 venuesopened and run
★★★★★5.0/5Google rating
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Beach clubsChef-led restaurantsTraditional tavernsFranchisesRestaurant groupsHotels with F&B
What owners tell me

Have you said any of these?

I hear them on almost every first call. I have heard them all, lived most of them, and they can be fixed.

«I turn over a lot and keep nothing»«I cannot leave the venue for a single day»«I cannot find staff who stay»«I am making every decision alone»«I do not know whether to close or carry on»«I want to grow but do not know where to start»
I have been there

This is not theory. I have solved it.

More than 1,000 people hired and plenty of tough nights. My strength is keeping a cool head when everything is on the line: deciding fast and well with a full room, a short team and the numbers against you. These are some of the situations I have solved first-hand.

157

people under my lead in high season at a Marbella beach club turning over more than 1.7 million euros a month. If it works there, it works in your venue.

The team walks out in August

Processes to train in days

Manuals and routines so a new hire performs in days, not weeks. The season does not wait.

A venue losing money

Back in profit in under 3 months

I started by reorganising the team: roles, shifts and managers. With the team in place, the numbers came back.

Floor versus kitchen

Conflicts that get settled

Burnt-out managers, fights at the pass, hard dismissals. I mediate, set order and leave clear rules for everyone.

An inspection is coming

Everything in order before they call

Contracts and labour agreement reviewed, time records and rotas up to date, and coordination with your accountant or lawyer.

The kitchen is not keeping up

Produce, timing and quality

Suppliers who fail or raise prices, dishes that do not go out, uneven quality, endless menus. Alternatives without dropping standards.

Everything at once

Works, reviews and partners

Openings with works and licences against you, runs of bad reviews, partners pulling apart and owners at their limit.

Services

Your whole business, one view

Four fronts at the same level, because in hospitality nothing works in isolation.

All services
Photo: venue opening
Openings

Open without guesswork

From concept and business plan to your first full night. No surprises in works or numbers.

View service
Photo: kitchen pass
Profitability

Win back your margin

Operational audit, recipe costing and costs under control.

View service
Photo: full room
Marketing

Fill your tables

Visibility on Google and AI, reviews and acquisition.

View service
Photo: team briefing
Teams

A team that runs itself

Floor and kitchen processes, training and leadership so service does not depend on you.

View service
+9years in hospitality, from the floor to management
+10venues opened and launched
1,000+people hired across my career
+25businesses advised in Spain
Support

You will never decide alone again

Running a restaurant is lonely work. Big decisions land at eleven at night, mid-service, with nobody to ask.

With me you get a direct WhatsApp line for day-to-day issues, not just a monthly meeting. For 6 to 12 months I am by your side so every decision is made with judgement and data.

You get your time backYou stop living at the venue.
You decide with dataNot out of fear or in the dark.
You truly delegateA team you can trust.
You enjoy it againThe business you built.
Message me on WhatsApp
Manuel Salgueroonline
Manuel, two waiters just quit and I have 180 bookings on Saturday. I do not know what to do.
Easy. We reshuffle shifts with who you have and I send you two profiles from the pool today.
And I will send the floor manual so they perform from day one.
Thank you. Finally I am not alone with this.
Method

Five phases, zero fluff

You always know what we are doing, why, and what it is worth.

01

Diagnosis

I visit, look at numbers and service. In one week you know where the money goes.

02

Plan

Clear priorities with figures and deadlines. No 80-page reports.

03

Roll-out

I work with you and your team: menu, processes, rotas and visibility.

04

Follow-up

Weekly KPI reviews and adjustments on the go.

05

Autonomy

A system that works without me. That is the goal.

See the full method

Case study

From losing money to making it

Beach restaurant opening · Marbella
Before
A brand-new venue with no team or processes and the season about to start.
What we did
Hiring over 100 people, manuals and training, rotas matched to demand and a floor sales strategy.
Result
Opened on time with a full team, labour cost under control and sales above target.
-5 ptslabour cost over sales, at least
+10 %revenue above target
More case studies
Photo of Manuel on the floor or in the kitchen
About me

I come from operations

I have opened venues, cashed up at three in the morning and run high-volume businesses. I know what a team weighs in August and what a bad recipe costing costs.

So I do not bring theory. I bring what works in a real service. Operator to operator.

Manuel Salguero

My background
Reviews

In their words

5.0★★★★★
average Google rating
★★★★★

[REAL REVIEW 1]

[Name][Role, business]
★★★★★

[REAL REVIEW 2]

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★★★★★

[REAL REVIEW 3]

[Name][Role, business]
Free tool

How much money is leaking from your restaurant?

Enter four numbers and see your real margin, your break-even point and how far you are from a healthy restaurant. In 30 seconds, no sign-up.

Utilities, accountant, maintenance, software, marketing...
Your real margin0 %
0 %A healthy restaurant: 10 a 15 %
Money leaking every month0 €
Break-even sales0 €
What I see in your numbers
    I will show you how to win it back

    Guide figures for a full-service restaurant in Spain. Every venue is different: in the diagnostic call we look at yours.

    Your venue can do more. Let's see how much.

    Tell me about your business on WhatsApp. In the diagnostic call I will show you where the money is and where to start.

    Book a diagnostic call

    Diagnostic call with no commitment · Reply within 24 hours