Kitchen Founder
The Three-Star Collection — 5 Complete Restaurant Blueprints
The Three-Star Collection — 5 Complete Restaurant Blueprints
Inside this guide
All five Three-Star blueprints, $1,099. Bought separately they are $1,945, so the Collection saves you $846.
Five complete fine-dining concepts, each built to a three-Michelin-star standard of detail: 18 courses, costed dishes, plating specs, counter scripts, service timelines, prep schedules, equipment costs and a full P&L. Pick one to open, or use all five to compare formats, menus and numbers before you commit to a lease.
What's in the Collection:
- The Fifth Coast (Guide #61): 14-seat Peranakan counter, Perth
- Musim (Guide #62): 16-seat Java–Makassar hearth
- Rumah Nyonya (Guide #63): 20-seat heritage house, one long table
- Hassun (Guide #64): 10-seat American kaiseki counter, New York
- Shari (Guide #65): 10-seat Edomae sushi counter, Los Angeles
Plus everything that comes with each guide:
- Recipe Costing Sheet (Excel): type your supplier prices, get food cost % and the price to charge.
- Opening Budget & Break-Even (Excel): every opening cost line; shows the customers per day you need.
- The 22-app toolkit: food cost, break-even, roster, cash flow, HACCP logs, opening checklist and more.
- 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.
Photographs are AI reference images of the intended result, not photographs of cooked dishes. Costs and suppliers are benchmarks to confirm locally. "Three-Star" describes the standard of detail in the plans; it is not a Michelin rating or endorsement.
Instant digital download. Lifetime access. Use it forever.
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.