Kitchen Founder
Tokyo Crêpe Stand — Complete Restaurant Guide
Tokyo Crêpe Stand — 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.
Harajuku 1977. A tiny stand on Takeshita Street. A paper cone, a thin crêpe, a queue that never ends. The Tokyo crêpe is not a French crêpe — it is a completely different product that Japan invented for itself, optimised for walking, photography, and flavour combinations that no French pâtissier would recognise. This guide gives you the complete Tokyo crêpe stand system: the ultra-thin master batter (3:1 milk-to-flour ratio, the Harajuku standard), the paper cone rolling technique, 10 signature combinations from the full sweet range to 2 savoury options, the 20-layer Mille Crêpe showstopper, and the Crêpe Suzette flambé tableside performance.
10 signature combinations: Strawberry Fresh Cream · Matcha Red Bean · Tiramisu · Banana Nutella · Cookies & Cream · Mango Tropical · Chocolate Banana Caramel · Savoury: Smoked Salmon Cream Cheese · Savoury: Ham Béchamel Emmental · Seasonal Special
The paper cone system: The cone is not a container — it is the product's identity. Rolled tight at the base with a 5cm open top above the rim, it forces the guest to eat from the top down, experiencing the layers in sequence. Staff are trained on the cone roll in one session. The fold that holds is taught on page 4.
Showstopper items: The 20-layer Mille Crêpe is your display counter anchor — it requires 4 hours to build and sells at $9.50 per slice with a GP of 84%. The Crêpe Suzette flambé (Grand Marnier, live flame at the table) is your premium evening item at $14.90.
10 complete operator sections: Master batter recipe + ultra-thin technique · Paper cone rolling system · 10 full combinations · Mille Crêpe 20-layer guide · Crêpe Suzette flambé · 8 drinks · 6 service scripts · P&L (26% net, $156K annual) · Franchise ($18K fee, 10 locations = $300K/year passive royalty) · Michelin Chef's Lens on the Harajuku origin story
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.