The Store
Downloadable guides and spreadsheets built from real client engagements. Place your order and we'll follow up with payment and delivery.

A launch sequence for delivery-first kitchens: platform onboarding, menu architecture, packaging specification, staffing, and the unit economics to prove before you sign a lease.

How to build a profitable drop-off and off-premise line — menus engineered for transport, packaging and holding costs, staffing ratios, and pricing that survives the drive.

Tipped credit, tip pooling, service charges, overtime, and the records that hold up in an audit — written for bars, restaurants, delivery kitchens, and caterers.

Per-guest labor ratios by service style, prep and travel hours, and an event staffing plan that keeps overtime visible before the event instead of after payroll.

Contribution targets, a savings-rate timeline, and a projection sheet — so the retirement number stops being a guess and becomes a plan you can check each year.

Plate-cost and menu-mix analysis for every item you sell — stars, puzzles, plowhorses, and dogs — with a repricing worksheet that shows what each price change does to contribution margin.

A working guide to prime cost — how to measure food and labor every week, where the 65% line sits, and what to change when you cross it.

A spreadsheet that ties every platform payout back to orders, commissions, refunds, and adjustments — so each channel's real margin is finally visible.
The chart of accounts, close calendar, and reconciliation routines we run with bar, restaurant, and catering clients — ready to copy.

A clean spreadsheet dashboard for tracking income, spending, net worth, and savings rate month over month.

A cost sheet and margin tracker built for caterers — price the event before you cook it, then reconcile what it actually cost.

A step-by-step ebook for paying off consumer debt using the avalanche and snowball methods, with a payoff calculator included.