Restaurant Consulting and Kitchen Audit Services
myCHEF.id reviews your kitchen costs, team, equipment, suppliers and daily work. You receive a clear list of what to fix first and why.
Google reviews
Read on GoogleLive feed from events
View on InstagramReady to talk scope?
Share venue type, city, and the main pressure point. Written next steps — no spam.
WhatsApp usWhy a complete operational audit matters
A kitchen audit shows where you lose money or time and why food quality varies. We check food and staff costs, stock, waste, recipes and equipment. We also review daily routines, team roles, records and suppliers. You get clear steps to take, in order of need.
Operational financial and cost-control review
We review costs to help you run your restaurant. This is not a statutory financial audit, tax audit, forensic accounting service or independent assurance opinion. The review depends on the scope and records you share. We can compare recipe costs with actual spending, check cost of goods sold (COGS), and review food and staff costs together. We also look at each dish’s profit, portions, usable ingredient yield, waste, stock movement, buying checks and staff time.
- Theoretical vs actual food cost
- COGS and portion control
- Yield and waste patterns
- Inventory and purchasing controls
- Labour efficiency signals
Operational review
We follow food from delivery to storage, prep, cooking and the plate. We watch how the team hands dishes over to service and handles washing up and waste. We also check opening and closing routines, cleaning, food temperatures and equipment repairs, including during busy shifts.
Staff and organisation review
Gaps in skills or teamwork can raise costs and slow service. We check who does each job, where training is needed, and how staff share information. We review rotas, overtime, new-starter training and tasks that depend on one person. The aim is to help the team, not assign blame.
Supplier and partner review
Where agreed, we check prices, product quality and whether deliveries arrive on time with the right goods. We review supplier terms, other buying options and the response to equipment faults. Findings reflect what we can verify; we do not make unsupported claims about suppliers.
Restaurant cost-control systems
Cost control works when the team can use it each day. We review recipe cards, ingredient amounts and prices, usable yield and portion sizes. We check waste logs, stock counts, staff meals and deliveries. Comparing expected costs with actual spending helps show which dishes and habits need attention.
What we usually find
The same patterns come up again and again. Taste and plating change from one service to the next because recipes and plating standards are not written down. Food goes out cold because service timing and roles are unclear, or plates are not warmed. Menus lack variety for longer guest stays. A new team works the way each chef learned elsewhere, because there are no kitchen SOPs. In most cases the team has the skill; what is missing is a system everyone follows. Where training is the right fix, the audit can lead straight into our menu development and training programme.
How to think about ROI (illustrative only)
Educational formulas help you estimate opportunity — they are not guarantees. Monthly food-cost opportunity ≈ monthly food sales × (current food-cost % − achievable food-cost %). Estimated payback ≈ project investment ÷ estimated monthly savings. First-year net benefit ≈ estimated annual savings − project investment. All projections depend on information you supply, implementation quality, market conditions, pricing, staff behaviour, and management follow-through.
Food-cost opportunity calculator
Educational estimates based on numbers you enter. Actual results depend on starting position, implementation quality, market conditions, pricing, staff behaviour, and management follow-through.
Monthly opportunity
IDR 12,000,000
Est. payback
2.1 months
First-year net (est.)
IDR 119,000,000
How we work
Step 1
Management discussion
Clarify goals, pain points, and constraints.
Step 2
Document request
Menus, recipes, sales summaries, inventory records where available.
Step 3
On-site observation
See real service flow, not only the theory of the menu.
Step 4
Kitchen & service review
Stations, handover, dish, waste, and peak pressure points.
Step 5
Staff conversations
Where appropriate, understand how the team actually works.
Step 6
Analysis
Connect operational and cost-control findings.
Step 7
Gap identification
What is missing, weak, or inconsistent.
Step 8
Prioritisation
Rank by urgency and commercial impact.
Step 9
Findings presentation
Clear summary leadership can act on.
Step 10
Optional implementation plan
Scoped next steps if you want execution support.
What you may receive
Deliverables are confirmed in the written proposal. This list shows typical outputs — not a fixed package for every engagement.
- Executive findings summary
- Risk and priority matrix
- Operational observations
- Cost-control findings
- Staff and training observations
- Workflow recommendations
- Equipment observations
- Supplier observations
- Immediate actions
- 30-day actions
- Medium-term recommendations
- Suggested implementation scope
Learn first
Supporting guides for this service
Educational pages that answer the questions operators ask before they engage.
FAQ
Questions operators ask first
What is included, how long it takes, and what we need from you.
Still deciding?
Send your date, guest count and villa area — we reply within 1 hour with a fixed quote.
Still deciding?
Send your date, guest count and villa area — we reply within 1 hour with a fixed quote.
Related
More restaurant and kitchen services
Explore help with kitchen design, menus, team training and daily operations.
Hub
All kitchen solutions
Overview of consulting, design, and menu training for hospitality operators.
Open hubService
Commercial Kitchen Design and Build
Layout planning, workflow optimisation, equipment positioning, utility coordination, renovation support, and build collaboration for professional kitchens.
Commercial Kitchen Design and Build detailsService
Menu Development and Training
Menu strategy, costing, recipe standardisation, tasting, plateware, section training, cooking trials, and post-launch accompaniment.
Menu Development and Training detailsUnderstand where money, time and consistency are being lost
Start with a clear assessment of your restaurant or kitchen. We will tell you what we can review, what we need from you, and what a useful next step looks like.
Book an Initial Consultation