Why are People Choosing Chef+ ?

Most F&B owners are stuck between two bad options:

Bookkeepers who just record what happened, but can’t tell you why the profit isn’t there.
Consultants who give advice, but have never actually run your numbers or your kitchen.

You don’t need another spreadsheet or another generic “strategy session.”
You need someone who can sit with your P&L and your prep list and make them talk to each other.

That’s what Chef+ does.

The Chef+ Operating Philosophy

Our Three Core Truths

Everything is Downstream of Prime Costs

If cost of goods and labour aren't locked in, every dollar of new revenue just creates more stress, more debt, and more confusion.

Profit Doesn't Care What You Sell

You might have the best product and service but if you aren't generating profit - you are just busy but broke

We Think Like Owners, Not Vendors

Every recommendation must pass one test: "Would I do this if this were my shop and I had to make payroll on Monday?

Three Ways to Work With Chef+

1. Strategic Bookkeeping

For operators who need clean, reliable numbers and someone watching the margins. Monthly books, P&L, and a clear picture of how your food and labour are really performing.

2. Culinary CFO

For serious operators who know they’re leaking $20-50K+ and want it fixed. Bookkeeping plus full P.R.O.F.I.T. implementation across costing, menu, inventory, labour, and cash flow.

3. Strategic Culinary Director

For big moves – new concepts, major turnarounds, or expansion. A deep-dive, done‑with‑you overhaul of menu, systems, team, and profit so the next stage is built on solid numbers.

Not sure which one fits?

Start with the free The F&B Profit Leak Diagnostic and we’ll see what your numbers say.
RUN MY DIAGNOSTIC