Kitchen Founder
Thai Dessert Bar
Thai Dessert Bar
Inside this guide
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
→ 22 bonus tools included
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.
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 head chef, not a consultant.
Format & delivery
High-resolution PDF. The download link appears on screen the moment you check out and is emailed to you as well. Opens on phone, tablet, desktop, and prints clean for the kitchen wall. No app, no login, no subscription.
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, email us and it's fixed or refunded same day.
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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
→ 22 bonus tools included
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.
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.
