David P. Sison
Restaurateur and industry association leader; shares operational and growth perspectives from the restaurant operator side.
Treat Your Body Like a Business KPI
Running restaurants, leading an industry association, and still showing up. People ask how I do it. Simple answer? I treat my body like my most important business asset. Here’s what I do: Monitor your steps. Aim for 10,000 a day. 1 minute of walking is already 100 steps. A 10-minute walk after lunch? 1,000 steps. It adds up fast. Sleep is a KPI. I track it like I track revenue. Non-negotiable.
Authentic Founder Replies Outshine Formal Campaigns
The most powerful content I’ve ever posted wasn’t a campaign. It was a reply. No agency. No script. Just a founder who genuinely cares, sees what customers are saying, and actually does something about it. In the restaurant industry, the guest experience...
Silent Hunger Crisis Deepens Child Stunting in Philippines
We are slowly experiencing a silent pandemic. No headlines. No case counts. No lockdowns. But it is happening quietly. In every Filipino family that skipped protein this week because prices got too high. In every neighborhood restaurant that closed without announcement. In...
Great Leaders Are Grown, Not Hired, Through Purpose
Jam started as a server in 2015. Today she’s an area manager mentoring the next generation. 11 years ago we were both figuring it out. She chose to grow with us, and we chose to invest in her. If you show...
Philippine Restaurants Struggle With Energy Crisis, Call for Unity
Every restaurant in the Philippines is absorbing an energy crisis that nobody asked for. Rising LPG costs. Razor thin margins. And an industry that just keeps showing up. Talked about this yesterday on Bilyonaryo News Channel. The food industry keeps this country...
Original Seafood Spaghetti: Pure Simplicity, Timeless Flavor
This is the dish that started it all. Mama Lou’s Spaghetti Seafood Olio created by Mama Lou herself, unchanged since day one. No cream, no shortcuts. Just olive oil, fresh seafood, and the kind of restraint that takes real confidence to...