You're not working too little. You're working too hard for too little. We find where the profit is leaking and put it back where it belongs: in your business, and your pocket.
Next intake: August · one client at a time · by application
Australian figures, 2025. Net profit per dollar: Australian Financial Review. Healthy-margin and wage benchmarks: Zest Specialty Coffee, Australian cafe benchmarks. The gap between 2% and 15% is rarely your food. It's leaks.
The leak finder
How leaky is your venue?
Tap what's true. Watch your plate.
100%Plate fullness
Nothing ticked. Lucky you, or not looking hard enough.
The 11pm till count that won't add up. The good staff you can't quite pay enough. The bin eating better than your regulars. I've lived all of it, on the floor, for years. So this isn't theory off a slide. It's the fix I wish someone had handed me.
20+ yrs
on the floor in Sydney hospitality, not in a classroom
10 yrs
built and ran Great Aunty Three, an Enmore institution, from one $20,000 cheque
5
ventures built since, the engine you're standing in right now
1
client at a time, so every hour of it is yours
Great Aunty Three was featured in the Sydney Morning Herald and the Daily Telegraph, and I was an Uber Eats Australia launch partner. The same hands that built a Sydney institution rebuild yours.
The offer
Get it back. Keep it.
The average Australian venue keeps about 2 cents in the dollar. A healthy one keeps 10 to 15. On a $1M room, winning back even a few points is tens of thousands a year. We find it. You keep it.
Ninety days from now, you walk into a business that finally pays you.
Picture it. The right regulars filling your room on a quiet Tuesday. Margins that finally show up in the bank. A team that runs the floor when you are not in it. Your nights back. And a business worth real money the day you ever choose to sell. That is the outcome. Here is everything I build into your venue to get you there, and every single piece is a service people pay good money for on its own.
Here is the real hack. Most people throw money away building this blind, one expensive mistake at a time. You build it once, with clarity, on the proven systems and processes a venue actually needs to succeed.
01 · Concept, positioning & your ideal customerindicative value $5,000+
✓Concept design and the story behind your venue
✓Positioning so you stand out, not blend in
✓The big idea and the name, if you are starting fresh
✓We nail your ideal customer, so your money stops chasing the wrong people
02 · The numbers: costing, pricing, budget & cashflowindicative value $6,000+
✓Recipe and food costing, line by line
✓Pricing rebuilt to stop the quiet leaks draining you
✓A full budget, profit and loss, and break-even
✓A cashflow forecast, so you see what is coming
✓Labour and wage costing that actually adds up
03 · A brand that makes you the first choiceindicative value $7,000+
✓A logo and identity people remember and trust
✓Brand guidelines so everything stays consistent
✓Flyers, print and signage, designed and ready
✓A menu designed to look the part the second they read it
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04 · Menu building, development & suppliersindicative value $5,000+
✓A menu engineered to sell your best, highest-profit dishes
✓Recipe development and refinement
✓Menu planning and structure that flows
✓Supplier sourcing and ordering, sorted
05 · Location, lease & setupindicative value $7,000+
✓Location and site selection guidance
✓A read on foot traffic and your catchment
✓Your lease negotiated by a qualified commercial real estate agent who has sat on every side of the table, on terms that can save you far more than this whole fee
✓Kitchen and floor layout built for flow
✓Fit-out and setup planning input
06 · Systems, team & operationsindicative value $10,000+
✓Team structure, roles and responsibilities
✓A hiring and rostering plan, your team trained with the culture to match
✓POS, bookings and online ordering, set up right
✓Stock control, ordering and supplier management
✓Rostering, payroll and award compliance
✓Food safety and HACCP compliance, sorted
✓A recipe, costing and menu-engineering system
✓Cash handling, reconciliation and daily banking
✓Cleaning, maintenance and opening and closing checklists
✓A training and onboarding system anyone can follow
✓Customer, loyalty and reviews handled
✓A daily reporting and KPI dashboard, so you know your numbers every day
✓Every system and step written down, so it runs without you
✓Service that turns first-timers into regulars
07 · An online presence that sells while you sleepindicative value $9,000+
✓A conversion website built to sell, not just sit there looking pretty
✓Google Business Profile set up and optimised
✓Found on Google, and pointed to by AI search
✓Real photos and sharp words that earn trust before they call
08 · Your own 24/7 AI booking agentindicative value $5,000+ build, plus monthly elsewhere
✓Cyan answers every message and books every lead, day and night
✓Instant replies, so you never lose a lead to a faster rival
✓An SMS alert the moment a new lead lands
✓Live by Week 2, yours to keep
09 · A marketing engine and an audience you ownindicative value $9,000+
✓One full month of social media management, done for you
✓A month of content and posts, ready to roll
✓Paid ads set up and running on the right platforms
✓A UGC plan so real content keeps coming after I leave
✓Local outreach and a launch plan that brings people in
✓An audience, lead capture, and a newsletter and customer database that is yours to keep
10 · Your day-90 handoverindicative value $5,000+
✓Every system and process documented, handed to you at day 90
✓A clear compass to a world-class, profitable business
✓A venue that runs on the system, not on you, and is worth more if you sell
✓Check-ins at 30, 60 and 90 days
Add it up. Bought piece by piece, that is over $68,000 of concept, brand, menu, costing, location, lease negotiation, web, AI, marketing, team and full operating systems, plus ninety days of a twenty-year operator working inside your venue, plus a documented business you own forever. You get all of it from the operator himself, built in ninety days, for one flat $40,000. One client at a time, so every hour of it is yours.
Values shown are indicative of buying each service on its own. Your fee is one flat $40,000, paid in full upfront.
Bundled in. Yours.Most websites just sit there looking pretty and do nothing for you. Yours is built to sell. Sharp words, real photos, and set up so the right people find you on Google, get pointed your way by AI, and trust you before they call. It runs on Cyan, your AI receptionist that never sleeps and never calls in sick. Cyan answers your customers and books them in, day and night, while you work the floor. It makes you look like the best in town and brings people through the door for you. All yours. Live by Week 2.
You also keep this.Every system and step, written down. How your place really runs, made simple enough to hand to anyone. A venue that runs on the system, not on you. That means you can actually take a day off without it falling apart. And if you ever sell, a business that runs itself is worth a lot more to a buyer than one that needs you glued to the pass.
Indicative value, bought separately $68,000+, plus 90 days of the operatorYour price one flat $40,000
My promise: every leak found and named, in writing, in the first week. If I can't show you where the money goes, we stop there and you keep the report.
One client at a time, so you get all of me. The next intake is August. When it's taken, the following slot opens after.
Australian benchmarks, 2025: food cost 25 to 35%, wages 30 to 35%, rent about 10% of sales (Zest cafe benchmarks); average net profit about 2% per dollar (AFR). The leak-finder figure is a rough illustration, not your real number, and nothing here promises a result.
Starting from zero
No venue yet? Let's build it right.
Ready to leave the job and back yourself? The same ninety days that fix a leaking venue will stand a new one up from nothing. I built a Sydney institution from a single twenty-thousand-dollar cheque, and I'll help you lay every foundation in the right order, so you open already looking like the best in the suburb.
For founders with the mindset, the grit, and the funds to back the leap. Not a get-started-for-free course.
01
Readiness & numbers
Your runway, your why, your risk. Mindset and grit, costed honestly before a dollar moves.
02
Customer & demand
Exactly who you serve, and proof they'll pay, before you spend on a fit-out.
03
Offer & pricing
The promise people can't refuse, priced from day one to actually profit.
04
Site, lease & fit-out
The right site in the right pocket, a lease that won't bury you, and a layout built for flow before you sign.
05
Brand & identity
Name, logo, look and voice that earn trust on sight, not after the third visit.
06
Website & presence
A site built to sell, found on Google and pointed to by AI search from launch day.
07
Authority & trust
The proof, signals and first reviews that make a stranger choose you over the known name.
08
Capture & booking
Cyan, your 24/7 AI agent, answers and books every lead while you build the rest.
09
Launch & systems
First customers in, and the systems written down so it runs without you from the start.
Every foundation above, the concept and numbers, the brand and logo, the website, your 24/7 AI agent, the systems, is the same build I stack into a full revamp. Piece it together across agencies and it runs past $68,000. You get it built once, in the right order, by the operator himself, for one flat $40,000. You open already looking like the best in the suburb, instead of learning it the expensive way.
Same 90 days. Same flat fee. One client at a time, next intake August.
The thank-you is a real conversation, not a bounty plastered on a page. We sort it fairly when your mate books.
Straight answers
The usual questions.
What is the Full Plate Method?
A 90-day restaurant revamp built on five steps: Pinpoint, Lock, Attract, Train, Embed. We plug the leaks before we fill the room. The same method also stands up a new venue from scratch.
How much is it?
The 10-Day Sprint is $8,000. The 90-Day Revamp is $40,000. Both paid in full upfront. The self-serve Playbook is in build, with a waitlist.
Can you help me start a venue from scratch?
Yes. The same ninety days that fix a leaking venue will also stand up a new one from zero: the numbers and readiness, your ideal customer, the offer and pricing, the brand, logo and website, and the authority and trust signals that make people choose you. It's for founders with the mindset, the grit and the funds to back the leap.
If I'm struggling, how can I afford this?
If you genuinely can't find the fee, this isn't the right step yet. It's for an owner doing okay who knows money is leaking. The fee pays itself back many times over. If money's tight, start on the Sprint.
Do you guarantee results?
No, and be careful of anyone who does. Your numbers depend on you and your team too. I promise the work: every leak found, the menu and pricing fixed, the brand and marketing rebuilt, the systems handed over.
How many clients do you take?
One at a time, so the work stays deep and Mike-direct. The next intake is August.
How does the referral thank-you work?
Send a good-fit operator. They get a free 45-minute Leak Audit. If they book a Revamp, you get a genuine thank-you we agree on together.
What if I just want the marketing handled?
If the rest of your venue runs fine and you only need the room filled, the productised option is Forkcast, my restaurant marketing studio for Sydney venues. The Full Plate Method is the deeper, end-to-end rebuild when the leaks run past marketing.
"I watched good operators go under, not because they couldn't cook, but because nobody handed them the map. So I built one."
The Standard
The business you build should be truly amazing. It should be meaningful. It should be good for humanity. And it should be fun. If it is not all four, it is not the one to build.
Operator · creator of The Full Plate Method · founder of Great Aunty Three
