Say Goodbye to Single Digit Profit Margins & Discover 7 Chef Secrets To More Profitable Kitchen....

"Even if you have little time and little know-how..."

TODAY ONLY $297
Usual price $397

Here's what you will learn...

  • Master the art of food costs in as little as seven days.

  • The quick and easy way to slash up to 10% of food costs in under 30 days.

  • Discover the ridiculous easy method to NEVER blow your food budget.

  • How to quickly recognise and avoid nonprofitable menu items.

  • Have all the important numbers at your fingertips

  • Everything you need to run a more profitable kitchen

  • Why it's NOT your fault that you don't know your COGs and what you can start doing today...

“Darren’s knowledge of food and wage costs has changed the course of my business. He literally held my hand and stepped me through the entire process…”

Kirstyn Armstrong, Meen Feedz

Hi, My name is Darren Thompson.

I'm a chef and restaurant consultant and have spent over two decades in some of Australians best kitchens, held Executive Chef positions over a number of years, and managed over a dozen restaurant owners and chefs to navigate their businesses through lockdowns, high staff losses, and rising food costs over the past three years.

“I have been helping restaurant and café owners as well as young chefs how to unlock the mystery around profitable kitchens to achieve lower COGs and higher margins to create a business that they’re truly excited about.”

In this kitchen-defining training, you will be guided through the 7 proven ways to overcome poor food costs and single-digit profits without sacrificing food quality or the need to spend hours over a calculator with formulas that seem to be written from another planet.

This essential video training has helped hundreds of chefs and restaurant owners and is yours to implement into your business today...

"I Wish I Had This Info When I Had My First Head Chef Role"

You see, as a chef, you learn basic principles of cookery, how to make this and make that and maybe you are lucky enough to land a gig with one of the big restaurants with household named chefs but nowadays, apprentices, young cooks, and junior chefs no longer learn the business of food and kitchens.

They simply don't learn how to cost a dish or a menu, how to negotiate with suppliers, or why there's a big price difference from raw products to portioned products.

And it shows throughout the industry in an alarming fashion...

So, now more than ever, it's crucial to not only get customers through the door but to ensure that, as we're serving them, we're also serving our bottom line.

Unfortunately, most restaurants out there are operating with little to no understanding of how to properly run their kitchen for profit...

But it doesn't have to be this way.

And you can get your access today...

SO, WHAT WILL I GET INSIDE?

Follow This Video Series To Take Your Restaurant Through Efficient Methods To Master Your Kitchen:

  • Stocktake: No restaurant can ever have accurate COGs without a regular, recorded stocktake.

  • Food Cost: It never ceases to amaze me how many chefs and owners NEVER know their costs, and how much money is left on the table.

  • Wastage: Keep track of this, and stop flushing your money down the drain.

  • ​Gross Profits: Your chefs may know how to cook, but often don't know how to run a business?

  • ​Edible Portions: All those trimmings still cost the same as the 'good bits'...calculate the true cost of your dishes.

  • ​Packaging: Takeaway containers, napkins, clingfilm, and chemicals are the forgotten costs in most venues...don't let it happen to you.

  • ​Know Your Numbers: Cost of Goods vs Sales, Staff costs, Average Spend and how they all work together.

  • So Much More...

Here's some of our previous clients

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