CentralChefA short form about your venue, your revenue and how many sites you run. Conditions apply.
From my own cafe
Of the $67,000, the CentralChef KitchenOS system helped us find $48,000, and the method alone delivered another $19,000.
Sound familiar?
The prep list is on a whiteboard, the costings are in a spreadsheet you update at ten o'clock at night, and the rosters are built on gut feel. You can't take a week off without your phone ringing, because everything lives in your head.
But when you're not in the building, you honestly don't know what's going on. You find out if you made money this month when your accountant tells you, weeks after you could've done anything about it.
Either way, you're flying blind. And in a business with margins as thin as hospitality, flying blind is expensive.
Where the money goes
If your dishes are priced off what the place next door charges, you could be a few points out and never know it.
Nobody counts the prep time that goes into a dish. Most venues never see that number.
Every quiet shift rostered like a busy one is money walking out the door. We closed Tuesdays for winter, and about half that trade simply moved to Wednesday and Thursday.
No holidays, no clear head, and if you ever want to sell, a buyer is really just buying themselves a job.
The method
You can't fix what you can't see. So the data comes first, then the report, then the changes. That's exactly how I did it in my own cafe.
We come to your venue and put the CentralChef screens into your kitchen ourselves, replacing the whiteboard, the paper dockets and the paper temp logs. You hand over your recipes, supplier invoices and a few other documents, and we do the data entry.
We train your whole team, and it does the tracking for you. Your first True Cost report shows the real cost of every dish with the labour inside it, your profit for any single day, and every leak ranked from worst to least worst, with a dollar figure on each one.
Then we fix it, together. We jump on a call every week and work through the worst areas first. That might be repricing a dish, changing suppliers, rostering to real demand, or buying in something that costs a whole day's wage to make.
Your report comes through every month, so we can both watch the numbers move.
Your time
Your staff use it the same way they used the whiteboard. Tap the task, put their name on it, mark it done and enter how many they made, and the labels print themselves.
Every supplier invoice is read automatically, so if a price goes up, you know straight away and your costings never go stale like a spreadsheet does.
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Try to set it up yourself. That's what my pilot venues did, and they never got the data in.
Someone looks at your numbers once and leaves.
The system and the person working through it with you, week by week. It becomes how your whole venue runs.
The guarantee
You keep the CentralChef system, and we keep working with you. I can put a guarantee on this because once our system is reading your sales, your supplier invoices, your timesheets and how your kitchen actually runs day to day, the leaks show up whether anyone goes looking for them or not.
Conditions apply. No data, no guarantee. Read the full terms.
Who you'll work with
I'm the founder of CentralChef, and I'm a venue owner myself, running a cafe on the Mornington Peninsula, about an hour out of Melbourne.
I've made every mistake in the book. I've rostered on gut feel, guessed my prices, and been the owner who couldn't take a day off because the whole place lived in my head. I'm not here to tell you what you're doing wrong. I've done all of it.
When I took the cafe over about eighteen months ago, not a single dish had been costed, and the nachos were priced on a guess. Some things on the menu were selling for less than they cost to make.
When I wasn't in the building, I had no idea what was going on. Everything out there lived in the back office and nothing worked for a busy kitchen. So I built one myself, and then I built the method around it.
On the floor
As a hospitality venue, we have found the new CentralChef system incredibly helpful and easy to use. The CentralChef display has been a particularly valuable feature, making it easier to manage orders and keep the kitchen running smoothly. The system has also made a noticeable difference to our order management, helping reduce the risk of orders being missed or lost. Having a clear overview of orders and their progress has improved our workflow and made day-to-day operations more efficient. Overall, it has been a great addition to our business, and we would recommend it to other hospitality venues looking for a more streamlined and reliable system.
CentralChef makes everything so much easier and simpler. It helps me keep track of everything in the kitchen, and printing labels is so much quicker than using tape and a Sharpie. My roster comes through by email, I can see who I’m working with and when my breaks are, and clocking in and out is as simple as entering a PIN. Having everything in one app makes life so much easier. It’s easy to navigate and learn, even if you’re new to hospitality like I was when I started here.
Yes Chef… Central Chef. The Central Chef system makes kitchen life easy, organised and helpful. For me as a cook, in busy service I can efficiently manage orders in, set pre programmed timers for cooking, access recipes, quickly add to the prep list and ordering, print date labels, just to name a few. Central Chef is an impressive system which I genuinely enjoy working with… Yes Chef!
Is this for you?
We only take on as many venues as my team can install and run properly, so we can't take everyone at once.
There just isn't enough volume going through for the savings to be worth it.
The guarantee depends on your recipes, invoices and the other documents we ask for. No data, no guarantee.
We'll find the leaks and work through every fix with you, but you're still the one running your venue.
Apply now
Fill out the short form about your venue, your revenue and how many sites you run, so we can check we're a fit before we speak.
On the call we'll go through how your venue runs right now, where the money's most likely leaking, and whether The True Cost Method makes sense for you.
FAQ
Click the button below, fill out the form, and let's talk.
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