Built inside a $15 million hotel kitchen
Turn any cuisine into a profitable restaurant.
$29.99 · 28 recipes · full P&L model · instant download
Browse all 61 guidesThe membership · this is where the value is
Stop paying $29.99 at a time. Get every guide, forever, for one price.
Most operators need 4–8 guides a year — that's $120–$240, and it keeps rising every time you come back. KitchenFounder Pro is $249/year flat, or $29/month: the entire library, every new guide I write, the costing workbook, and a menu review against a 28–30% food cost target — included, for as long as you're a member.
Join KitchenFounder Pro →30-day refund window · cancel any time · one licence per venue
Every guide is a working restaurant, on paper.
Not a course. A working file — recipes with food-cost %, the full P&L, the floor plan, the scripts.
Argentine Asado — Operations Guide
Australian Artisan Patisserie
Australian Native Dessert Bar
Bangkok Famous Dessert Cafés — Complete Ope...
Bangkok Instagram Dessert Café
Bangkok Rooftop Bar & Dining
Bombay Caffé — Operations Guide
Brazilian Churrasco — Profitable Guide
Caribbean Roti Shop — Operations Guide
Dim Sum Teahouse — Operations Guide
Ethiopian Injera — Operations Guide
Filipino Kamayan — Operations Guide
Ghanaian Chop Bar — Operations Guide
Greek Taverna — Operations Guide
Hawaiian Poke Bar — Operations Guide
Hong Kong Cha Chaan Teng
Italian Gelato & Dessert Bar
Jamaican Jerk — Operations Guide
Japanese Artisan Bakery Café — Complete Res...
Japanese Famous Cheesecake — Complete Resta...
Japanese Izakaya — Restaurant Profitable Guide
Japanese Mochi — Complete Restaurant Guide
Kakigori Specialty Shop — Complete Restaura...
KOORI — Japanese Shaved Ice Dessert Bar | C...
Korean BBQ Restaurant Operations Guide — Re...
Korean Fried Chicken — Operations Guide
Lebanese Mezze — Operations Guide
Mexican Taqueria Operations Guide — Restaur...
Modern Asian Dessert Bar
Mont Blanc Specialty Café — Complete Restau...
Moroccan Tagine — Operations Guide
NAMA28 Donut Café — Complete Restaurant Guide
New Orleans Creole — Operations Guide
Oaxacan Mole Kitchen — Operations Guide
Peruvian Cevicheria — Operations Guide
Singaporean Hawker Centre
Spanish Tapas Bar — Operations Guide
Sri Lankan Hoppers — Operations Guide
Suya Street Fire - Nigerian Cuisine
Taiwanese Beef Noodle — Operations Guide
Taiyaki & Wagashi- The Complete Tokyo Confe...
Thai Dessert Bar
Thai Fine Dining Modern — Complete Restaura...
Thai Specialty Coffee & Café — Complete Res...
Thai Street Food Café — Restaurant Profitab...
The Chinese Fine Dining Guide — NYC Dinner ...
The French Bistro Guide — NYC Dinner Standard
The Greek Mediterranean Guide — NYC Dinner ...
The Indian Fine Dining Guide — NYC Dinner S...
The Italian Trattoria Guide
Shop by series
Three ways in, all $29.99 a guide.
Free downloads
Two tools, free forever. Yours to keep — even offline.
Same math behind every guide, as a desktop tool you download once and use anytime, no internet required.
Keep your paycheck
You don't quit first. You quit last.
The guide is built to run alongside your day job. Here's the timeline our operators actually follow.
Learn the system
Nights and weekends. Pick your concept, work through the guide, run the numbers on your market.
Secure the money & site
Your savings + the guide's P&L become a bankable plan. Sign nothing until the model says yes.
Build & hire
Fit-out runs while you still earn. The staffing model and floor scripts train a crew for you.
Hand in your resignation
The week before opening night — not a day earlier.
"I built all of these guides on my days off, while running a $15 million hotel kitchen full-time. Nights, weekends, one system at a time. If I could build the guides next to a day job, you can open your restaurant next to yours."
Timothy · Head Chef, founder of KitchenFounderInside every guide
Eight systems. One file.
28 costed recipes
Every dish with food-cost % and target sell price.
Full P&L model
Revenue, COGS, labour, rent — real US-market numbers.
Floor plan
Layout built for covers-per-service, not looks.
Floor scripts
Word-for-word scripts your staff can run day one.
SMS templates
The messages that bring a first-timer back a second time.
Supplier framework
What to buy, spec sheets, and how to negotiate it.
Staffing model
Roster, roles, and labour % that protects your margin.
Opening runbook
The 90-day sequence from lease signing to first service.
The math
A restaurant consultant charges $300/hour. This took 10 years to learn. You're getting it in 2 hours. The cost of doing nothing is another year in the job.
From the pass
Written by someone still on the line.
61 cuisines · instant download
Your restaurant already exists on paper.
$29.99. Built by a chef who has run it. Written for the operator who hasn't — yet.
Browse all 61 guides — $29.99