Manuel Salguero
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Service · Restaurant openings

Opening a restaurant is easy. Making it work is not.

From concept to your first full night: business plan, premises, menu, team and launch. Real numbers from day one and someone by your side for every decision, in English or Spanish.

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Photo: Restaurant openings
Costa del Sol and all of Spain
Real results
10+venues opened and launched
100+people hired on time for a single opening

Restaurant opening consulting is hands-on support to launch a hospitality business in Spain: validating the concept, calculating investment and break-even, choosing and negotiating the premises, designing operations and opening with a trained team and demand already in place.

Warning signs

About to open blind?

These are the signs I see before openings that go wrong.

!You have a site in mind but have not calculated your break-even point.
!The works and equipment budget is still a rough guess.
!You do not know how many staff you need or what they will cost under Spanish labour rules.
!The menu is in your head, without recipe costings or margin-based prices.
!Nobody has checked licences, extraction or the lease terms.
!Marketing is planned for “once we open”.

If two or more sound familiar, it can be fixed. And the sooner, the cheaper.

What is included

Everything you need to open right

  • Concept and positioningWhat you sell, to whom, at what average spend and why guests will choose you.
  • Business plan and feasibilityInvestment, scenarios, break-even and payback period.
  • Choosing and negotiating the premisesArea, footfall, licences and lease terms before you sign.
  • Menu and recipe costingA profitable offer from the first dish, priced with margin.
  • Team and processesHiring, training, rotas and floor and kitchen manuals.
  • LaunchGoogle profile, bookings, website and a 90-day plan.
Deliverables

What you walk away with

No 80-page reports. Tools you use in the day-to-day running of the venue.

Business plan with scenarios

Investment, sales and break-even in a document your bank understands.

Fully costed menu

Every dish with its real cost and selling price.

Right-sized team

How many people, which profiles and what they cost.

Floor and kitchen manuals

So the team performs from the very first service.

Opening timeline

Works, licences, hiring and launch, week by week.

Launch plan

Google visibility, bookings and a strategy for the first months.

The difference

Opening on your own or opening with a method

On your own

  • You estimate the investment and extras appear every week.
  • You hire in a rush the week you open.
  • The menu is decided in the kitchen, without numbers.
  • You open to an empty room because nobody can find you.

With me by your side

  • You know how much you need to sell to break even.
  • The team is hired and trained before opening.
  • Every dish has its costing and a margin-based price.
  • You reach opening day with demand and bookings.
Who it is for

Is this for you?

If you are putting money into a venue on the Costa del Sol and want it back, yes.

International investorsEntrepreneursGroups opening a new siteHotels with F&BFranchiseesBeach clubs
What I do not do

I do not do interior design or manage building works. I help you decide, negotiate and coordinate whoever does, with the business always first.

How I work

Five phases, zero fluff

01

Diagnosis

I see your venue, your numbers and your service.

02

Plan

Priorities with figures and deadlines.

03

Roll-out

We do it together, with your team.

04

Follow-up

Weekly KPIs and adjustments.

05

Autonomy

A system that runs without me.

See the full method

Track record

Facts, not promises

I come from running teams in high season, where decisions are made mid-service with no room for error. That calm under pressure is what I bring to your business.

10+venues opened and launched
100+people hired on time for a single opening
157people led in high season
+10 %revenue above target on a Marbella opening

See case studies

Formats

Choose how we work

Three ways to work depending on where you are. In the diagnostic call I will tell you which fits your case.

To start

Diagnosis

1 to 2 weeks
  • Site visit and full service review
  • Numbers, menu and team review
  • Report with the top 3 priorities and their impact
Ask on WhatsApp
To change

Ongoing support

6 to 12 months
  • 90-day plan with KPIs
  • On-site work with your team
  • Direct WhatsApp line
  • Weekly numbers review
Ask on WhatsApp
For one goal

Fixed project

Scope-based
  • An opening, a menu or a season plan
  • Defined deliverables and deadlines
  • Written quote before we start
Ask on WhatsApp

How much margin are you leaving on the table?

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FAQ

What clients ask me

How much does it cost to open a restaurant on the Costa del Sol?
It depends on size, the state of the premises and the concept. We calculate it in the business plan, with conservative and realistic scenarios, before you sign anything.
When should I hire an opening consultant?
Ideally before signing the lease. That is where most money is won or lost.
Do you work with foreign investors?
Yes. Many investors on the Costa del Sol come from abroad. I work in English and Spanish and explain local rules, licences and labour costs clearly.
Do you handle licences?
I check the premises are viable for the activity and coordinate with the architect or agent who files the licence.
How long does the support last?
Usually three to six months, from the plan to the first weeks of service.

Opening soon? Talk to me before you sign.

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

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