Better margins. A smoother operation. Less pressure on you.

Busy doesn't always mean profitable

You can have customers coming through the door and still feel the pressure. Food costs move, labour gets patched around service, the menu becomes harder to manage, and too much depends on you being there.

We'll work through what's happening in your business and focus on the changes that can help you keep more of what you earn and run a more manageable operation.

Work on the problems that matter

Menu and pricing
Understand what your dishes contribute, where pricing or portions need attention, and how to simplify a menu that slows the kitchen down.

Food costs and purchasing
Improve visibility of waste, stock and buying decisions, with practical controls suited to your operation.

Labour and service flow
Look at how preparation, rosters and responsibilities fit demand, and where changes could reduce pressure on the team.

Systems, AI and technology
Use practical tools where they solve a real problem, from costing and reporting to repetitive admin. The tool needs to earn its place in your business.

We agree the priority with you rather than trying to change everything at once.

What the first engagement includes

• Time on site to understand the operation and work through the agreed priority, without a three-hour cutoff.
• Practical work where feasible during the visit, based on the information, access and decisions available. That might mean working through a pricing correction, a purchasing rule or a service-flow change.
• A written report explaining the main findings and recommended fixes.
• A prioritised action plan so you and your team know what to do next.

On-site at your business, working directly with Ricardo Calderini
A$450 + GST (A$495 total).

This is a focused first engagement, not a promise to rebuild the whole business in one visit. Full stocktakes, broader implementation, training programmes and ongoing support are scoped and quoted separately where needed. No additional engagement is automatic.

From the book to your business

A signed copy of The Business Minded Chef is included with your paid consulting booking, handed over at the visit.

I'm Ricardo Calderini, founder of Chef's Office and author of The Business Minded Chef, now available on Amazon.

The book brings together the business principles behind a stronger hospitality operation. Consulting is where we apply those principles to your menu, your team and the decisions you face every day.

Explore The Business Minded Chef on Amazon

How we get started

1. Message me with your business name, suburb and the main issue you want to solve.
2. We'll confirm the fit, the first priority and a suitable time to visit.
3. We'll work through that priority on site, followed by your report and action plan.
4. If you want help carrying the wider changes through, we'll agree a separate implementation scope and quote.

I'm opening my agenda for five local businesses to start

If you want practical help with your menu, costs or operation, let's talk about what needs to change.