Profit on a Plate: Pricing & Costing for Kenyan Kitchens

Facilitator: Johnson Kagz Mbugua

Duration: 3 days | 2 hours per session

This is for:

  • Restaurant or café owners unsure if they’re actually making enough profit
  • Cooks, chefs, and managers who handle buying, costing, or pricing
  • Anyone planning to open an eatery and wants to avoid “guesswork pricing”

What You’ll Learn

  • Understand what a dish really costs — from ingredients to gas and staff time
  • Learn how to price profitably (not just “market rate” or “vibe”)
  • Get control of daily spending, waste, and supplier pricing
  • Start building a kitchen costing system that’s simple and usable
  • Walk away with a costing tool they can use again and again

Daily Breakdown

Day 1: What’s Eating Your Profit?

  • Why most Kenyan kitchens bleed money
  • Cost types: food, labour, overheads
  • The myth of “cheap food sells”

Day 2: Pricing That Works in Kenya

  • Portioning basics: how to cost per serving
  • Pricing: what goes into that KES 750 chicken
  • Markups vs margins explained simply

Day 3: Your Costing System & Menu Audit

  • Step-by-step demo: how to cost any dish
  • Costing template walkthrough
  • Live menu audit: bring 2 of your dishes for review

Mode of Delivery

  • Platform: Google Meet (link shared via WhatsApp after payment)
  • Schedule: Evening sessions (e.g., 7:00 PM – 9:00 PM)
  • Learning Style: Live demos, screen-shared tools, participant Q&A
  • Support: Private 1-on-1 follow-up via WhatsApp or email
  • Tools Access: Google Drive folder with costing template, sample audits, bonus readings

Tools & Templates Provided

  • Editable food costing tool (Excel/Google Sheets)
  • Sample portion size guide (by dish type)
  • Menu pricing audit worksheet
  • Quick cheat sheet: Kenyan markups by concept (kibanda, café, bar, fine-dining)

Assessment & Practice

  • Costing Self-Check: Short worksheet – “Is My Food Making Money?”
  • Menu Audit Task: Submit 2 dishes for a guided costing review (optional)
  • Live Application: Practice costing a real dish during class (guided walkthrough)
Enroll Now (KSh 2,000)

Pay via MPESA Till Number: 8985298 (Johnson Mbugua, JNSN Hospitality Partners)