Kitchen Founder
Kakigori Specialty Shop — Complete Restaurant Guide
Kakigori Specialty Shop — Complete Restaurant Guide
Inside this guide
Guide + Tools, $189. Not just a download: the full operating plan, the tools, and a chef on your numbers.
- The full guide (PDF): 28 costed recipes in grams, menu pricing, kitchen layout, staff workflow, 12-month P&L.
- Recipe Costing Sheet (Excel): 28 dish rows, type your supplier prices, get food cost % and the price you need to charge.
- Opening Budget & Break-Even (Excel): every opening cost line including the bond and rent before opening; shows the customers per day you need.
- The 22-app toolkit listed below.
- Ask the Chef: 3 questions about your venue, answered by email within 7 days.
- Numbers Review (once): send your filled-in budget or costing sheet and get back what is missing, what is too optimistic, and what to change before you sign anything.
One avoided mistake pays for this ten times over. Questions and the review: Ask the Chef and quote your order number.
Every bowl starts from the same act — a pure block of slow-frozen water fed through a Japanese blade at exactly the right angle. What emerges is not ice. It is snow. And snow absorbs flavour the way a memory absorbs emotion: completely, and then disappears.
Kakigori has existed in Japan for over a thousand years. The modern renaissance was driven by shops like Himitsudo in Tokyo, which elevated the form with 14 house-made syrups and fresh produce hidden inside the bowl — a discovery moment that guests talk about for years. This guide teaches you how to build that business.
28 recipes built around the hidden layer system:
• 6 Starters — Anmitsu, Warabi Mochi (kinako, kuromitsu), Fresh Dorayaki with Red Bean Cream, Taiyaki + Matcha Ice Cream, Miso Soup & Mochi, Fruit Zen Plate
• 10 Kakigori Bowls — Uji Matcha & Azuki (the flagship), Hojicha & Condensed Milk, Yuzu Honey & Shiso, Sakura & Strawberry (spring seasonal), Alphonso Mango Lassi (summer), Black Sesame & Miso Caramel, Roasted White Peach (autumn), Yuzu & Warm Amazake (winter — warm layer hidden inside cold snow), Kinako Honey & Kuromitsu, Strawberry Shortcake (crown jewel at $22)
• 4 Desserts — Matcha Kakigori Parfait, Zenzai Warm Azuki Soup, Kuzu Kiri (Kyoto arrowroot noodles), Seasonal Mochi Ice Plate
• 8 Drinks — Hojicha Latte, Ceremonial Matcha, Yuzu Sparkling, Sakura Milk Steamer, Black Sesame Latte, Warm Amazake, Single Origin Coffee, Gyokuro Cold Brew Every single bowl contains a secret ingredient — citric acid, glucose, floral traces, savoury elements — documented and explained. The 14 proprietary house syrups are the franchise IP.
10 complete operator sections: The Hidden Layer System · 14 House Syrup formulae · Scarcity & Sell-Out strategy · 6 staff scripts · Seasonal release calendar · Customer Retention (6 mechanisms) · Kitchen Design (Hatsuyuki machine spec) · Daily Prep Clock · Staff Forecast · Full P&L at 29.5% true net margin ($87,198/month gross) The ice is free. The flavour is everything.
YOUR FREE BONUS TOOLKIT — 22 apps included with purchase:
🧮 Food Cost Calculator
🔢 Break-Even Calculator v2
📋 Restaurant Opening Checklist
👥 Labour Planner + Roster
💵 Cash Flow Forecast
📊 Menu Engineering Matrix
📝 Daily Prep Sheet Generator
🗑️ Waste Tracker
🌡️ Temperature Log (HACCP)
🔄 Shift Handover Report
📅 Pre-Opening Timeline
🎓 Staff Onboarding Kit
🏥 Health Inspection Prep
🤝 Lease Negotiation Guide
📦 Supplier Negotiation Kit
🗓️ Opening Week Runsheet
🔍 Competitor Analysis Tool
💼 Investor Pitch Builder
📱 Social Media Launch Playbook
🍺 Liquor License Guide
📲 KitchenFounder OS App
👨🍳 Roster Builder
All tools work on any device. No account needed.
Yours forever. $0 extra.
Format: PDF (A4) + 22 interactive HTML tools. Instant download after purchase.
What you receive
- Complete recipe bible, every dish costed to the gram
- Full monthly and annual P&L model with assumptions
- Staff forecast, roster hours and labour percentage
- Kitchen design, equipment list and daily prep schedule
- Word-for-word service scripts and upsell language
- Customer retention systems and allergen matrix
Who this is for
Head chefs building a new concept, owner-operators reworking a menu that isn't making money, and first-time founders who need the numbers before they sign a lease. Written by a working executive chef, not a consultant.
Format and delivery
High-resolution PDF, emailed to you at checkout. The Excel tools are on your Downloads page straight away. Opens on phone, tablet and desktop, and prints clean for the kitchen wall.
Refunds
Digital products are delivered instantly and can't be returned, so refunds aren't offered once the file has been downloaded. If your link fails or the file won't open, tell us through Ask the Chef and it's fixed or refunded the same day.
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What arrives after checkout.
The guide PDF comes by email. The Recipe Costing Sheet and the Opening Budget & Break-Even model are on your Downloads page straight away. Reply to your order email with the guide name and the costing sheet comes back pre-loaded with its 28 recipes within 7 days. Your three Ask the Chef questions and your Numbers Review go through Ask the Chef; quote your order number.
Members pay $160.65 for this guide.
Membership is $9.99 a month: download 2 guides each month, every tool, one chef question a month, and 15% off any other guide with code MEMBER15.