David P. Sison
Restaurateur and industry association leader; shares operational and growth perspectives from the restaurant operator side.
Hiring F&B Supply Chain Leaders Directly on Threads
trying something new — hiring on threads for the first time. linkedin is where everyone posts jobs. but the best operators i know aren’t always there. so let’s try this: mama lou’s group holdings is hiring — → supply chain manager → warehouse manager → logistics coordinators → supply chain officers → demand planners if you’re in F&B supply chain and want real ownership, DM me. repost if you know someone good.
Politicians Exploit Missing Receipts; COA Confirms System Failure
BIR will disallow your deductions over one missing OR. Politicians liquidate millions in public funds with just a signed certification. No receipts. No itemized supporting documents. Just their word that the money was spent for legitimate purposes. This is not an opinion....
Culture Lives in Actions, Not Just Words
We softly opened Mama Lou’s Village Square last Friday. I’m extremely proud of the team. Watching them in action reminded me of something I’ve been thinking about a lot lately. Culture isn’t what you talk about. It’s what you institutionalize. Into hiring. Into training. Into how you...
Beyond Thanks: Operators Must Boost Frontline Pay
Following up on my earlier post. Thanking frontliners is the easy part. The harder question is what we, as operators, actually do about it. We talk about minimum wage hikes like a threat. Like the industry won’t survive. Margins are thin, costs...
Golf Is My Reset; Find Your Own Escape
A lot on the plate. One thing that keeps me sane. Good morning from Orchard. Out here, no titles, no meetings, no noise. Just me and the next shot. Everyone needs that one thing. For some it’s the gym, running, hyrox, pickleball. For...
Tadhana Aims for Michelin, Redefines Filipino Cuisine
Today I tasted the Tadhana menu and I felt that quiet kind of pride that I only feel a few times in my life. @cheffrances and the team have built something I believe will change the conversation around Filipino...
Listening to Employees Fuels Happy Customers
“By putting your employees first, you have happier employees. Happier employees lead to happy customers.”— Danny Meyer This is why every Tuesday from 3-5PM, all Mama Lou’s branches are closed. We hold a weekly town hall with our team - to listen,...
CEO Expands to Dim Sum Franchise in Southern Philippines
Most of you know me as the CEO of Mama Lou’s, but today I want to share something our group has been quietly building. MAMA Hospitality is the Philippine franchise partner of Ding Dim 1968, one of Hong Kong’s most beloved...
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...
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...