Kitchen Founder
NAMA28 Donut Café — Complete Restaurant Guide
NAMA28 Donut Café — 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.
A Japanese nama donut is not a donut. It is a single decision made manifest: that something as ordinary as fried dough, when made with sake lees yeast, cold-fermented for 16 hours, fried at 162°C not 175°C, and filled the same day it is baked — becomes something that cannot be compared to anything else you have eaten.
NAMA28 is built on that single decision, multiplied by 28 variants across 7 flavour families and 4 proprietary dough bases.
This is the complete guide to building that business.
8 donut variants across a complete café system:
• 6 Signature Starter Plates — Donut Hole Flight (from off-cuts, 8.6% FC), Classic Glazed Trio, Seasonal Preview Box, Chef's Omakase Donut, Mochi-Filled Warm Donut, The Cronut-Adjacent
• 10 Hero Donuts — Uji Matcha & White Chocolate (Base A), Hojicha & Condensed Milk (Base A), Yuzu Curd & Mascarpone (Base A), Thai Tea Brûlée (Base B Potato), Pandan & Coconut Cream (Base B Potato), Lychee Rose (Base C Almond), Miso Caramel (Base D Hybrid — franchise IP moat), Black Sesame & Kinako, Sakura & Strawberry (spring seasonal), Strawberry Shortcake
• 4 Dessert Plates — Day-Old Donut Bread Pudding (20% FC, best dessert margin), Donut Ice Cream Sandwich, Warm Donut & Dipping Sauce Flight, Seasonal Mochi-Stuffed Donut Plate
• 8 Drinks — Hojicha Latte, Ceremonial Matcha, Yuzu Sparkling, Sakura Milk Steamer (spring), Black Sesame Latte, Warm Amazake (winter), Single Origin Coffee, Gyokuro Cold Brew
The Base D Hybrid formula is the franchise IP moat — never disclosed to franchisees who only receive numbered concentrates.
Full franchise model included: $45,000 AUD initial fee, 6% royalty, 2% marketing levy, central supply kitchen model. 10 complete operator sections:
The Scarcity Principle · Sake lees sourcing guide (Sydney, Melbourne, Bangkok)
· 4 dough base formulas · Seasonal release calendar ·
Staff scripts · 40-seat P&L at 26.6% pre-draw net ($80,287/month gross) Fill same day. Serve within 4 hours. Never discount unsold. Sell out before closing. That is the entire marketing strategy.
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.