Food cost is too high
Portions drift, recipes live in someone's head, and waste and supplier prices quietly eat your margin.
For owners of struggling restaurants
Busy kitchen. Thin margins?
Let's fix that.
Consulting for restaurants with high food cost, high labour cost or day-to-day operations problems, from a chef-owner who has consulted for 100+ restaurants.
Mentorship & Consulting · Monthly calls with Arun · Free strategy call
Mentor · Arun DasRestaurant health check
CostsKitchenTeam
Diagnose
Food cost review
Labour cost reviewStandardise
Recipe SOPsSOP creation
Train
Weekly staff training
POS & inventory
Mentor
Monthly owner calls
24×7 online support
Led by Arun Das · experience built in kitchens like
Sound familiar?
Working harder, keeping less.
These are the problems we hear most from owners who call us.
Labour cost is out of control
Too many hours on slow shifts, not enough on busy ones, and overtime nobody planned for.
Sales are fine, profit isn't
The restaurant looks busy, yet there is little left at the end of the month.
Staff keep leaving
Every new hire has to be trained from scratch, and service suffers while they learn.
Food quality is inconsistent
The same dish tastes different depending on who is cooking, and regulars notice.
You are stuck in the weeds
Every problem lands on you, so there is no time to step back and fix the system.
How ChefX fixes it
Systems that protect your margin.
Real tools from the ChefX Mentorship & Consulting package.
Recipe SOPs per cuisine
Standardised recipes and portions with hands-on training, so every plate is consistent and costed the same way every time.
Recipe SOPsTraining
SOP creation & management
Clear procedures for every station and shift, so the restaurant runs the same way whether you are there or not.
SOPs
Costing & cost control
Budgeting, cost control and profit-maximisation techniques from the ChefX Restaurant Management course, applied to your numbers.
Cost controlBudgeting
Weekly staff training
Ongoing training for kitchen and front of house, so new hires get up to speed faster and standards stay high.
KitchenFOH
POS & inventory management
POS and inventory management training, plus help co-ordinating vendors and ordering supplies, to cut waste and over-ordering.
POSInventoryVendors
Monthly mentorship with Arun
Monthly mentorship calls for owners and 24×7 online support, so you are never solving problems alone.
Monthly calls24×7 support
The process
From firefighting to a system.
- 01Step 1
Free strategy call
Tell us what is hurting: food cost, labour, staff, quality or all of it. We tell you honestly if we can help.
- 02Step 2
Diagnose
We review your menu, recipes, suppliers, staffing and systems to find where the money and time are leaking.
- 03Step 3
Fix the system
Recipe SOPs, station SOPs, vendor and inventory changes, and POS set up to give you control.
- 04Step 4
Train & mentor
Weekly staff training and monthly owner mentorship calls to make the changes stick.
Proof
A chef-owner who has been there.
Arun Das, Managing Director. 20+ years at Taj Malabar Cochin, The Leela Mumbai, Princess Cruises and Canadian restaurant chains. Four early restaurant failures taught him what not to do. Today he works with 20+ Indian restaurants, and 100+ restaurants have already been consulted.
20+Years in 5-star hotels, cruise lines and restaurant chains
100+Restaurants consulted across the USA, Canada, Australia and UK
20+Indian restaurants we work with today
24×7Online support for mentorship clients
[Owner name][Restaurant, city]
[Placeholder: real consulting testimonial from a restaurant owner]
Case study[Restaurant name]
[Placeholder: real before/after consulting result, e.g. the metric that changed and over what period]
Package & pricing
One package. Everything included.
Mentorship & Consulting
Hands-on consulting and mentorship from Arun Das
10%
of total investment · one-time payment
Book a free call
Add-on: Recipe SOP + Training, $5,000 per cuisine (one-time).
What's included
- SOP creation & management
- Access to Restaurant Management course
- Monthly mentorship calls for owners
- Weekly staff training
- Gravy delivery
- Ordering machineries
- Ordering packaging
- Ordering supplies
- Co-ordinating with vendors
- Co-ordinating with financial consultants
- Co-ordinating with legal team
- Market research
- Competitor analysis
- 24×7 online support
[Confirm: how is consulting priced for an existing restaurant? The site lists 10% of total investment for new launches]
FAQ
Consulting questions, answered
How does food costing work?
We cost your menu dish by dish: ingredient prices, portion sizes and yield, compared against what you charge. Recipe SOPs then standardise portions so every plate costs what it should, and we review suppliers, ordering and inventory to find where money is being lost.
How do you help with labour cost and scheduling?
We look at how your shifts line up with your busy and slow times, then help you build a schedule that follows your sales pattern. SOPs and weekly staff training mean each role works to a system, so you need fewer people covering gaps. [Confirm: wording]
Do you visit the restaurant on site?
It depends on where you are and what the restaurant needs; we'll cover it on the call. Every client gets monthly mentorship calls, weekly staff training and 24×7 online support. [Confirm: whether on-site visits are offered, in which areas, and whether travel is extra]
How long does a consulting engagement take?
It depends on your restaurant and the problems we're fixing; we'll scope it with you on the call. [Confirm: typical engagement length]
What data do you need from me?
Usually recent sales reports from your POS, your menu and prices, supplier invoices, inventory counts, staff schedules and labour totals. The more accurate the numbers, the faster we can find the leaks. [Confirm: the data checklist]
How much does it cost?
The Mentorship & Consulting package is listed at 10% of total investment as a one-time payment. Recipe SOP + Training is $5,000 per cuisine. [Confirm: pricing for existing restaurants]
Free strategy call
Let's find where your margin is going.
Tell us what is hurting most and we'll map the first fixes on the call.
Free, no-obligation call · We usually reply within [X hours]