Open the restaurant. The numbers are already done.

59 guides written by a working executive chef. Each one is the full operating plan for a single cuisine: 28 costed recipes, the P&L, the floor plan, the opening runbook. Built for Houston, Atlanta and anywhere a first-time owner is about to sign a lease. Join for $9.99 a month and download 2 of them every month.

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Cancel any time. Members download any 2 guides a month. Or buy one guide to keep for $189. Browse the guides

KITCHENFOUNDEROPENING DOCKET

48-seat taqueria, Houston

Rent$6,500 /mo
Recipes costed28 of 28
Food cost target30%
Cash to open$323,265
Break-even81 covers a day
Seat turns needed1.7
Example from the Opening Budget & Break-Even sheet that comes with every guide. Type in your rent and your quotes; the numbers update.

59 cuisines. Pick yours.

Six at random each time you load the page. Every guide is a working restaurant on paper, not a course.

Argentine Asado Restaurant Operations Guide — 28 Recipes + Full P&L

Argentine Asado

Year-one P&L $2.9M, 38% margin

$189View guide
 Australian Artisan Patisserie

Australian Artisan Patisserie

Year-one P&L $820K, 44% margin

$189View guide
 Australian Native Dessert Bar

Australian Native Dessert Bar

28 costed recipes and the full P&L

$189View guide
 Bangkok Famous Dessert Cafés — Complete Operator's Guide

Bangkok Famous Dessert Cafés — Complete Opera...

28 costed recipes and the full P&L

$189View guide
 Bangkok Instagram Dessert Cafe

Bangkok Instagram Dessert Café

Year-one P&L $640K, 52% margin

$189View guide
 Bangkok Rooftop Bar & Dining — Complete Restaurant Guide

Bangkok Rooftop Bar & Dining

Year-one P&L $1.8M, 41% margin

$189View guide
 Bombay Caffe© Restaurant Operations Guide 28 Recipes + Full P&L

Bombay Caffé

Year-one P&L $1.1M, 39% margin

$189View guide
 Brazilian Churrasco — Restaurant Profitable Guide

Brazilian Churrasco

Year-one P&L $2.4M, 35% margin

$189View guide
 Caribbean Roti Shop Restaurant Operations Guide — 28 Recipes + Full P&L

Caribbean Roti Shop

Year-one P&L $900K, 34% margin

$189View guide
 Dim Sum Teahouse Restaurant Operations Guide — 28 Recipes + Full P&L

Dim Sum Teahouse

Year-one P&L $1.7M, 38% margin

$189View guide
 Ethiopian Injera Restaurant Operations Guide — 28 Recipes + Full P&L

Ethiopian Injera

Year-one P&L $900K, 31% margin

$189View guide
 Filipino Kamayan Restaurant Operations Guide — 28 Recipes + Full P&L

Filipino Kamayan

Year-one P&L $1.1M, 34% margin

$189View guide
 Free Starter Guide: Japanese Mochi — Complete Restaurant Guide

Japanese Mochi — Complete Restaurant Guide

28 costed recipes and the full P&L

FreeView guide
 Free Starter Guide: Thai Dessert Bar

Thai Dessert Bar

28 costed recipes and the full P&L

FreeView guide
 Ghanaian Chop Bar Restaurant Operations Guide — 28 Recipes + Full P&L

Ghanaian Chop Bar

Year-one P&L $900K, 31% margin

$189View guide
 Greek Taverna Restaurant Operations Guide — 28 Recipes + Full P&L

Greek Taverna

Year-one P&L $1.4M, 35% margin

$189View guide
 Hawaiian Poke Bar — 28 Recipes + Full P&L

Hawaiian Poke Bar

Year-one P&L $1.0M, 41% margin

$189View guide
 Hong Kong Cha Chaan Teng Restaurant Operations Guide — 28 Recipes + Full P&L

Hong Kong Cha Chaan Teng

Year-one P&L $1.25M, 49% margin

$189View guide
 Italian Gelato & Dessert Bar

Italian Gelato & Dessert Bar

28 costed recipes and the full P&L

$189View guide
 Jamaican Jerk Restaurant Operations Guide — 28 Recipes + Full P&L

Jamaican Jerk

Year-one P&L $1.0M, 33% margin

$189View guide
 Japanese Artisan Bakery Café — Complete Restaurant Guide

Japanese Artisan Bakery Café — Complete Resta...

28 costed recipes and the full P&L

$189View guide
 Japanese Famous Cheesecake — Complete Restaurant Guide

Japanese Famous Cheesecake — Complete Restaur...

28 costed recipes and the full P&L

$189View guide
 Japanese Izakaya — Restaurant Profitable Guide

Japanese Izakaya — Restaurant Profitable Guide

28 costed recipes and the full P&L

$189View guide
 Kakigori Specialty Shop — Complete Restaurant Guide

Kakigori Specialty Shop — Complete Restaurant...

28 costed recipes and the full P&L

$189View guide
 KOORI — Japanese Shaved Ice Dessert Bar | Complete Guide

KOORI — Japanese Shaved Ice Dessert Bar | Com...

28 costed recipes and the full P&L

$189View guide
 Korean BBQ Restaurant Operations Guide — Recipes, Food Costs, Staff Workflow, P&L Model

Korean BBQ Restaurant Operations Guide — Reci...

28 costed recipes and the full P&L

$189View guide
 Korean Fried Chicken Restaurant Operations Guide — 28 Recipes + Full P&L

Korean Fried Chicken

Year-one P&L $1.5M, 35% margin

$189View guide
 Lebanese Mezze Restaurant Operations Guide — 28 Recipes + Full P&L

Lebanese Mezze

Year-one P&L $1.1M, 34% margin

$189View guide
 Mexican Taqueria Operations Guide — Restaurant Business PDF

Mexican Taqueria Operations Guide — Restauran...

28 costed recipes and the full P&L

$189View guide
 Modern Asian Dessert Bar

Modern Asian Dessert Bar

28 costed recipes and the full P&L

$189View guide
 Mont Blanc Specialty Café — Complete Restaurant Guide

Mont Blanc Specialty Café — Complete Restaura...

28 costed recipes and the full P&L

$189View guide
 Moroccan Tagine Restaurant Operations Guide — 28 Recipes + Full P&L

Moroccan Tagine

Year-one P&L $1.1M, 32% margin

$189View guide
 NAMA28 Donut Café — Complete Restaurant Guide

NAMA28 Donut Café — Complete Restaurant Guide

28 costed recipes and the full P&L

$189View guide
 New Orleans Creole Restaurant Operations Guide — 28 Recipes + Full P&L

New Orleans Creole

Year-one P&L $1.5M, 33% margin

$189View guide
 Oaxacan Mole Kitchen Restaurant Operations Guide — 28 Recipes + Full P&L

Oaxacan Mole Kitchen

Year-one P&L $1.3M, 33% margin

$189View guide
 Peruvian Cevicheria Restaurant Operations Guide — 28 Recipes + Full P&L

Peruvian Cevicheria

Year-one P&L $1.3M, 35% margin

$189View guide
 Singaporean Hawker Centre Restaurant Operations Guide — 28 Recipes + Full P&L

Singaporean Hawker Centre

Year-one P&L $1.3M, 34% margin

$189View guide
 Spanish Tapas Bar Restaurant Operations Guide — 28 Recipes + Full P&L

Spanish Tapas Bar

Year-one P&L $992K, 40% margin

$189View guide
 Sri Lankan Hoppers Restaurant Operations Guide — 28 Recipes + Full P&L

Sri Lankan Hoppers

Year-one P&L $1.1M, 32% margin

$189View guide
 Suya Street Fire - Nigerian Cuisine

Suya Street Fire - Nigerian Cuisine

28 costed recipes and the full P&L

$189View guide
 Taiwanese Beef Noodle Restaurant Operations Guide — 28 Recipes + Full P&L

Taiwanese Beef Noodle

Year-one P&L $1.0M, 32% margin

$189View guide
 Taiyaki & Wagashi- The Complete Tokyo Confectionery Playbook —

Taiyaki & Wagashi- The Complete Tokyo Confect...

28 costed recipes and the full P&L

$189View guide
 Thai Fine Dining Modern — Complete Restaurant Guide

Thai Fine Dining Modern — Complete Restaurant...

28 costed recipes and the full P&L

$189View guide
 Thai Specialty Coffee & Café — Complete Restaurant Guide

Thai Specialty Coffee & Café — Complete Resta...

28 costed recipes and the full P&L

$189View guide
 Thai Street Food Café — Restaurant Profitable Guide

Thai Street Food Café — Restaurant Profitable...

28 costed recipes and the full P&L

$189View guide
 The Chinese Fine Dining Guide — NYC Dinner Standard

The Chinese Fine Dining Guide — NYC Dinner St...

28 costed recipes and the full P&L

$189View guide
 The French Bistro Guide — NYC Dinner Standard

The French Bistro Guide — NYC Dinner Standard

28 costed recipes and the full P&L

$189View guide
 The Greek Mediterranean Guide — NYC Dinner Standard

The Greek Mediterranean Guide — NYC Dinner St...

28 costed recipes and the full P&L

$189View guide
 The Indian Fine Dining Guide — NYC Dinner Standard

The Indian Fine Dining Guide — NYC Dinner Sta...

28 costed recipes and the full P&L

$189View guide
 The Italian Trattoria Guide

The Italian Trattoria Guide

28 costed recipes and the full P&L

$189View guide

See all 59 guides

Three series, three ways to start.

Asian Series

The highest-margin Asian concepts in the US market.

Dessert Series

Small footprint, high margin. The lowest-cost way in.

Fire & Spice

Asado, churrasco, taqueria. Big tickets, big margins.

Look inside a guide.

Four pages from the Mexican Taqueria guide, as they arrive. Every guide is built the same way.

Costed recipes from the Mexican Taqueria guide
The recipes: per-serve costs, sell price and food-cost percentage on every dish.
The weekly revenue and cost table from the guide
The numbers: weekly covers, average spend, every cost line and what is left.
The kitchen floor plan and equipment list
The floor plan and the equipment list, with what each piece costs.
Service scripts for front-of-house staff
The floor scripts: what staff say at the table, minute by minute.

What is in a guide.

Eight systems in one file, plus the two spreadsheets that make it your restaurant instead of an example.

28 costed recipesEvery dish with food-cost percentage and target sell price.
Full P&L modelRevenue, cost of goods, labour, rent, with real US-market numbers.
Floor planA layout built for covers per service, not for looks.
Floor scriptsWord-for-word service scripts your staff can run on day one.
Retention messagesThe texts that bring a first-timer back a second time.
Supplier frameworkWhat to buy, the spec sheets, and how to negotiate it.
Staffing modelRoster, roles, and the labour percentage that protects your margin.
Opening runbookThe 90-day sequence from lease signing to first service.
Recipe Costing Sheet (Excel)Pre-loaded with the guide's menu within 7 days. Type your portion costs, see every dish over target.
Opening Budget & Break-Even (Excel)Sixteen cost lines, 15% contingency, working capital, covers per day to break even.

A library of guides, and a chef to ask.

$9.99 a month. Cancel any time. Built for the owner who wants a working chef within reach while they plan.

  • Download any 2 full guides each month, then take 2 others next month.
  • Tools vault: every costing sheet and budget model, plus every new tool as it ships.
  • Ask the Chef, every month: one question, answered by Timothy within 7 days.
  • 15% off any other guide.
Join for $9.99 a monthMember area

"I built every one of these guides on days off, while running a $15 million hotel kitchen full-time. Nights, weekends, one system at a time. If I could build them next to a day job, you can open your restaurant next to yours."

Timothy Susanto, Executive Chef, founder of KitchenFounder

You don't quit first. You quit last.

Every guide is built to run alongside a day job. This is the timeline operators follow.

Months 1 to 3

Learn the system

Nights and weekends. Pick your concept, work through the guide, run the numbers on your market.

Months 3 to 5

Secure the money and the site

Your savings plus the guide's P&L become a bankable plan. Sign nothing until the model says yes.

Months 5 to 7

Build and hire

Fit-out runs while you still earn. The staffing model and floor scripts train a crew for you.

Month 8

Hand in your resignation

The week before opening night, not a day earlier.

Free tools.

Food Cost Calculator

Type ingredient costs, see your margin and the minimum price for your target.

FreeOpen

Labour Planner

Build a roster and see your true labour cost before you hire anyone.

FreeDownload

The Opening Roadmap

12 steps from idea to opening day, on one page.

FreeGet it by email

Your restaurant already exists on paper.

Built by a chef who has run it. Written for the owner who hasn't, yet.

Join for $9.99 a monthBrowse all 59 guides

More than a recipe book

  • Costed recipes

    Gram-weight recipes and food-cost guidance to help you plan your menu.

  • Your financial plan

    Recipe costing and opening-budget spreadsheets, break-even tools and a P&L model.

  • 22-tool operator toolkit

    Practical tools for prep, staffing, cash flow and day-to-day restaurant operations.
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Built for your first restaurant

KitchenFounder helps aspiring restaurant owners turn a food concept into an operating plan. Our chef-built guides bring recipes, food costing, kitchen workflows and financial planning together, so you can prepare before opening your doors.

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