Straight answers about working with Costiera

A restaurant consultant is an experienced operator who helps owners open, fix, or scale their restaurants. Costiera works across the full cycle: concept and openings, turnaround and profit recovery, staff training and leadership, and modern systems including AI-assisted guest communication. The work is hands-on, not a report handed over and forgotten.

Costiera helps restaurant owners and operators planning a new opening, working through a turnaround, sharpening a stable operation, or scaling across multiple locations. Diego Oppo works with independents and multi-concept groups across full-service, fine dining, and hospitality-driven concepts.

Costiera is based in Port St. Lucie, Florida, and serves the Treasure Coast and South Florida in person, with select clients worldwide. Diego's experience spans four continents, so distance is rarely the obstacle.

Diego was raised inside a globally recognized Milanese fine-dining institution his family helped expand across the world, then spent 30 years directing operations and training for hotels and restaurant groups. He understands both the feeling that makes guests loyal and the numbers that keep a restaurant profitable, a combination most consultants only have half of.

Every engagement starts with a genuine conversation and, where it helps, a walk of your operation. Diego then delivers a clear, prioritized plan tied to outcomes, and works alongside your team to install the systems and coach them until the standard holds on its own. The goal is that you do not need him forever.

Cost depends entirely on scope. A focused menu or training project is very different from a full opening or multi-unit turnaround. Costiera scopes and prices each engagement transparently after the first conversation, so you know exactly what you are investing and what it is meant to return before you commit.

The Costiera Score is a free interactive tool on this site. You answer eight honest questions and get an instant readout of your restaurant's health across seven dimensions, the three areas Diego would address first, and an estimate of the revenue and margin your restaurant may be leaving on the table each year. It requires no email to see your result, and nothing you enter is stored.

Yes, and it is usually the fastest margin available. Filling seats is expensive, but growing guest spend and repeat visits comes from trained hospitality and genuine upselling rather than discounts. Costiera builds those habits into your service so they lift both without cheapening the experience.