Kitchen Founder
Free Starter Guide: Thai Dessert Bar
Free Starter Guide: Thai Dessert Bar
Inside this guide
Free. The full guide (PDF), no catch. One of our two free starter guides. The costing and budget tools come with a paid $189 guide or a $9.99 membership. Every paid guide also includes 3 answered questions and a Numbers Review.
Bangkok's most beloved dessert culture — built into a business you can open anywhere.
Thai desserts are having a global moment. Mango sticky rice, pandan kakigori, taro ball soup, coconut agar jelly — these are the dishes people queue for in Bangkok and can't find anywhere else. This guide shows you exactly how to build and run a Thai dessert bar that captures that magic and makes it commercially viable.
What's inside:
→ 28 fully costed recipes — Mango Sticky Rice, Kakigori, Taro Ball Soup, Mango Pomelo Sago, Boba drinks and more
→ Coconut milk batching, pandan extraction, agar jelly technique — the real methods
→ Service training — how to guide non-Thai guests through unfamiliar desserts
→ Staff workflow — boba specialist role, morning coconut milk prep through service
→ Weekly prep schedule — sticky rice soaking, boba pearl schedule, pandan syrup batching
→ Customer retention — seasonal mango specials, Songkran and Loy Krathong festival strategy
→ P&L model — 35-seat Thai dessert bar, AUD 2026, 20–25% net profit target
→ Full allergen table — all 28 items including coconut (tree nut) column
Written by a Thai-Australian dessert chef with deep roots in both Bangkok street food culture and Sydney's competitive café scene.
The smell of pandan steaming. Coconut milk reducing. Mango season. This guide brings all of it — and shows you how to make it profitable.
Also free: the Opening Roadmap, the Food Cost Calculator and the Labour Planner.
Format: PDF (A4). Instant download after checkout.
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.
Couldn't load pickup availability
Free. Check out at $0 and it is yours.
The download is emailed to you the moment the order goes through.No card needed. The free guide is the PDF only; the costing and budget tools come with a paid guide or membership.
Want the numbers checked by a chef?
Every $189 guide includes the costing sheet pre-loaded with its recipes, the opening budget model, three Ask the Chef questions and a Numbers Review. Membership lets you download 2 guides a month and keeps the chef within reach.