Share a short description — cuisine + vibe + target customer. 🧑‍🍳

Welcome to the Kitchen Blueprint — I’m really glad you’re here. I’m Hendog.I’m a chef by heart and a restaurant consultant by experience, and I built this community to help food entrepreneurs, café owners, and restaurateurs bring their ideas to life and make their kitchens run smoother, faster, and smarter. I’ve been in professional kitchens for years — working the line, building menus, designing systems, and consulting for different concepts in the F&B industry. And in all that time, I realized something very simple: Most restaurants struggle not because the idea is bad…but because the foundation isn’t built properly. That’s what this Skool is for. 🔥 What You’ll Learn Here (The Core Formula) Inside this community, I’ll teach you the same 6-step foundation I use when I consult for real restaurants. These are the steps that turn a concept into an actual business — something you can operate, scale, and be proud of. 1. Menu Item Generation Before anything else, we figure out your theme, your concept, and the full range of dishes you want to explore.Quantity first → filter later → focus last. 2. Recipe Development We write your recipes, check for ingredient synergy, cost control, storage efficiency, prep requirements, and timing.This is where the real structure begins. 3. R&D (Research & Development) Now we cook — test, tweak, adjust.Ratios, seasoning, textures, plating.This is the fun part, where creativity meets practicality and “happy accidents” turn into signature dishes. 4. Kitchen Design We build your kitchen layout based on what your menu actually needs.Hot with hot. Cold with cold. Prep with prep.Efficient movement → faster service → less stress → better food. 5. Training We train the kitchen staff (Back of House) for consistency and quality.We train the servers (Front of House) for hospitality and guest experience.Food brings people in — service brings them back. 6. Soft Opening This is your trial run.This is where we test your systems, your staff, your timing, your flow — and make every mistake we can before the grand opening.Short, controlled, intentional.