Profit Chef · chef on retainer
You cook and run your place. I cost your menu, keep every dish profitable, raise your prices when your costs move, and hand you a money-making special every month. You just execute.
✓ If I don't find anything worth changing that month, you don't pay · ✓ Cancel anytime · ✓ Half what a chef costs
Between prep and the rush, who sits down and costs all 40 dishes, catches the chicken that went up 11 cents a pound, and works out which special turns next week's surplus into profit instead of waste? Nobody. So it does not get done.
Food prices are up about 28% since 2019 and most menus have not moved with them. The leak is quiet, every service, and it adds up to roughly $30,000 a year on a $1M menu. Your two options have always been to hire a chef at $56,000 or more to own the numbers, or keep flying blind. There is now a third.
Not another piece of software you have to learn and run. Not a $56,000 salary with the hiring, the turnover, and the management. Me, doing the chef-level thinking your menu needs, every month, for half what a chef costs.
You keep your line cooks. You keep running your place. I keep your menu profitable.
What you do: cook, sell, run your place. That is it. The thinking and the admin are mine.
A chef costs about $56,000 a year, and you still have to find one, hire one, and keep one. A Profit Chef is $28,000 a year. Half the cost, no hiring, no turnover.
And it pays for itself before the specials make you an extra dime: recovering three food-cost points on a $1M menu is about $30,000 a year. You spend $28k to protect $30k, and you get a money-making special every month on top.
Book a 20-minute call. We look at your menu together and see if it is a fit. No pressure.
We start with a free Margin Scan. I run your menu through it and you see your top 20 dishes scored, and which ones are quietly costing you the most. You see the what. The fixes are my job.
If you like what you see, you sign on and I become your Profit Chef. Monthly costing, repricing, the special, and the call. You cook and sell.
Not for: corporate or franchise locations. Head office sets your menu and prices, so there is nothing here you can act on. (Already have a chef? That works too, see the FAQ below.)
What if I already have a chef?
Even better. I take the costing, pricing, and menu-margin work off your chef's plate, so they spend their time on the food and the line instead of buried in spreadsheets. Your chef keeps doing what they are great at, and you get a profit specialist owning the numbers. I do not cook your food or run your kitchen. I am the profit brain that works alongside the hands you already have.
$2,333 a month is a lot.
It is half a chef, and it pays for itself on the margin it protects before the specials add a cent. If you are not at $1M yet, start with Margin Watch ($200/mo), the lighter version below.
How much of my time does this take?
A monthly call, and sending me your invoices (snap a photo, the importer reads them). That is it.
What if Profit Chef is not the right fit?
Then you are not stuck with it. You can step down to the tools and run the numbers yourself: Mise en Profit Pro ($950, the costing workbook plus the invoice importer that fills it), or the $97 Recipe Costing System. You keep the costing power, just without the monthly service.
What do you need from me to start?
Your menu and your supplier order guide. We cover the rest on the call.
Book a 20-minute call. We look at your numbers, and if it is a fit, I become your Profit Chef.
$200/month Margin Watch keeps your menu costed and in the green: every dish stays profitable, your inventory stays accurate, and I flag anything that slips into the red. The insights and the monitoring, without the full done-for-you costing, specials, and strategy. A simple way to stop the bleeding while you grow into the full service.
Mise en Profit