On Oakland’s College Avenue, Pucquio has become a neighborhood gem, a small Peruvian restaurant where hospitality feels personal and every plate carries a sense of care. For chef and owner Carlos Moreira, that intimacy is the point. “We want people to feel like guests in our home,” he says. “It’s full service and full of sincerity. A lot of people leave giving us a handshake or a hug. That’s how we know it feels right.”
General Manager Kevin Romero shares that vision. On any given night, he’s welcoming guests, recommending wines, mixing cocktails, or clearing plates, sometimes all within the same hour. “This is a small operation,” he says. “We all do everything, and that’s what makes it feel like home.”
Like many restaurants, Pucquio’s outdoor space became vital during the pandemic. It doubled their seating capacity and offered guests a more private, comfortable setting. “After the pandemic, the patio became essential,” says Romero. “It gives them room to relax and enjoy.”
But keeping that space warm came with its own frustrations. Propane heaters were bulky, unreliable, and out of step with the restaurant’s aesthetic. “The first thing that comes to mind when I think about propane is hassle,” says Moreira. “The price fluctuates, the tanks run out in the middle of service, and it takes time to change them. It’s just not efficient.”
Romero vividly remembers the toll of propane. “It’s a pain in your back and your shoulders,” he says. “You’re carrying tanks, checking levels, borrowing from neighbors if you run out. And for a small team, that time adds up. Two extra hours before and two after service just to deal with heaters. It’s exhausting.” Beyond the labor, the propane experience was a drag on the design and experience of their parklet. “One of the most frustrating parts about having these propane tanks is the aesthetics, they look awful! It’s a big metal tower over your restaurant,” he says. “There wasn’t any storage room for four tall heat lamps, and the smell of gas just wasn’t very pleasant.”
The turning point came on a cold night after closing. Romero was hauling a propane tank when Focal co-founder Raj Tilwa walked by. “He saw me struggling with the tanks,” Romero recalls, laughing. “He just said, ‘This is what we do,’ and explained Focal. “What struck me the first moment that I talked to Raj was that I am now hiring another member of my restaurant, which is this beautiful heat system. I’d never seen anything like it, and I’ve been in restaurants for more than fifteen years. I talked to Carlos the next day, and we both said yes immediately.”
Moreira was intrigued by the idea but convinced by the people behind it. “At first I thought it was just another electric panel system,” he says. “But Rohan, Raj, and the Focal team were different. They were sincere and hands-on. They cared about our success as much as their own.”
For Pucquio, adopting Focal’s all-electric, guest-controlled heating system was both a practical and philosophical decision. “Warmth should be part of hospitality,” Romero says. “It’s not an afterthought. Our job is to make guests comfortable, and Focal became an extension of that.”
The new system eliminated propane entirely, saving hours of daily labor while freeing up valuable storage space. “It’s so simple,” Romero says. “You just turn it on and it works. At first I felt like I was forgetting something because I wasn’t dragging tanks anymore. It was such a relief.”
For guests, the change was immediate. Every guest now has their adjustable heater controlled through a simple QR code. “People love it,” says Moreira. “They feel like they have freedom. They play with it, they talk about it. It becomes part of the experience.”
Romero agrees. “It’s a conversation starter. People mention it in reviews, they comment on how comfortable they feel. Before Focal, sitting outside was the last option. Now guests ask for outdoor seats first because they know it’s warm and cozy.”
“It’s so simple. You just turn it on and it works. At first I felt like I was forgetting something because I wasn’t dragging tanks anymore. It was such a relief.”
Kevin Romero
general manager at pucquio
Beyond the technology, Moreira values the relationship. “Focal is a human company,” he says. “They listen, they respond right away, and they care about how you’re doing. That’s rare. They’ve been with us every step, from planning to installation to follow-up.”
Two years into the partnership, Pucquio continues to refine and expand its setup with Focal’s support. “It’s been a collaboration from the start,” Moreira says. “We were one of the first to test the system, and it’s only gotten better. It feels like family.”
Rohan Pandya and Raj Tilwa, Focal’s co-founders, take pride in their beginnings in the East Bay. “There is something special about being able to serve your immediate local community with your product. Pucquio is a gem and a community anchor in the Rockridge neighborhood of Oakland; Focal’s first home office and proper office were also in Oakland. It is special to have an Oakland institution be our first customer,” reflects Raj.
For Romero, the difference shows up in daily life. “Before Focal, everything felt chaotic. After Focal, it’s smooth. It aligns with what we try to do as a restaurant: make everything thoughtful and seamless.”
And for Moreira, it’s about values. “We invest in things that make our guests feel cared for,” he says. “If warmth equals hospitality, then Focal helps us deliver that in the most intentional way.”
The result is an outdoor dining space that reflects the heart of Pucquio itself, warm, welcoming, and full of love. “Focal changed everything,” says Romero. “It’s efficient, beautiful, and easy to use. I tell every restaurant owner I know, it’s a no-brainer.”
