Restaurant Profit OS

Free 20-min Takeaway Leak Check, live every week with Tim, owner of The Sauce in Tottenham. Want it done properly? Book a 45-min Profit...
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Christimoth KalaiselvanProfile picture@christimoth·3d
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This week's Live Takeaway Leak Check: costing your best-selling takeaway dish in 10 minutes

This week's free Live Takeaway Leak Check is 20 minutes, and we are costing your best-selling takeaway dish in 10 minutes.


I am Tim, owner of The Sauce in Tottenham. If you run an independent takeaway or fast-casual in the UK, this is for you.


Bring one of these:

  • your menu prices

  • a recent supplier invoice

  • the food costs you already track


We will sit together live and work out what that bestseller actually costs, what you keep, and where the leak is. No fluff. 20 minutes.


Start with the free calculator sheet:


If you already know you want the full picture, book the 45-minute Profit Audit:


Drop your dish name in the comments if you are coming. I will cost it with you.

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Christimoth KalaiselvanProfile picture@christimoth·Oct 3
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Weekly Live Takeaway Leak Check: Date & Topic Announced

Next live Takeaway Leak Check: today, Sunday 4 October, 6:00–6:20 PM UK time, then every Sunday at 6:00–6:20 PM UK time.


This week we’re costing your top 3 delivery items. That’s the fastest way to see which dishes are quietly eating your margin on Just Eat, Uber, and Deliveroo.


Bring your recipe numbers from the free leak finder sheet. We’ll go through them live so you can see real food cost, packaging, and platform fees, not guesswork.


Join in the public livestream when we go live. Drop your numbers in chat and we’ll pick a few to work through together.


See you Sunday.

Tim

Restaurant Profit OS

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Christimoth KalaiselvanProfile picture@christimoth·Oct 2
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Weekly Live Takeaway Leak Check: Bring Your Numbers

Weekly Live Takeaway Leak Check is on.


This week’s session is Finding packaging and delivery commission leaks.


Bring your numbers from the Free Restaurant Food Cost Calculator. I’ll walk through members’ dish costings live in the Livestreams room and answer menu pricing questions.


If you’ve been using the calculator and something still doesn’t add up, this is the session. Packaging, aggregator fees, and delivery commission are where a lot of takeaways leak profit without noticing.


See you in Livestreams. Bring a dish, a cost, and the questions you’ve been sitting on.


Tim

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Christimoth KalaiselvanProfile picture@christimoth·Oct 2
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Affiliates: how to earn 30% recommending Restaurant Profit OS

If you know UK takeaway or fast-casual owners, you can earn 30% when they buy through your Whop affiliate link. Here's everything you need.


Who it's for

Owners and managers of independent UK takeaways and fast-casual sites who are busy but not keeping enough of what they take. I'm Tim, and I run The Sauce in Tottenham.


The 3 offers, in plain words

  1. Free Leak Finder + weekly live Leak Check. A free recipe costing sheet and a free 20-minute live session. The easiest first step to share. (It's free, so there's no commission on it.)

  2. Founding Toolkit, £97. The DIY option: one Excel workbook with six tabs, short lessons and checklists. Limited to the first 25 owners.

  3. Profit Audit, £297. A 45-minute session with me on their numbers, and their top 3 profit fixes in writing within 72 hours.

There's also Profit OS Monthly, £49/month, for owners who want to keep the fixes in place.


What you earn

The affiliate rate is currently 30% on the Founding Toolkit, the Profit Audit and Monthly. Examples based on the listed prices:

  • Founding Toolkit: 30% of £97 = £29.10

  • Profit Audit: 30% of £297 = £89.10

  • Monthly: 30% of £49 = £14.70 per payment credited to you

Whop tracks the referral and pays you. Whop holds commissions for 30 days before you can withdraw them, and refunds reverse the commission. Your Whop affiliate dashboard shows the exact amount for each sale, including whether Monthly renewals count. Rates can change; the rate at the time of purchase applies.


Copy-paste templates


WhatsApp

Hi [name], saw this and thought of you. It's a free sheet to cost one dish with your real invoice prices, plus a free 20-min live call with Tim, who runs a takeaway in Tottenham. No catch: [your link]


Instagram (DM or story)

Takeaway owners: do you know what your best-seller costs you to make this week? Free costing sheet + a free weekly live Leak Check with a fellow owner. Link: [your link]


Email

Subject: A free way to check your food costs Hi [name], I came across Restaurant Profit OS, run by Tim, who owns The Sauce in Tottenham. There's a free sheet to cost one dish in about 10 minutes and a free weekly live call to go through it. If you want more, he does a 45-minute Profit Audit (£297 + VAT). Worth a look: [your link]


Please don't

  • Message people you don't know, or spam groups, comments or inboxes

  • Target anyone outside the UK, or people who don't run a food business

  • Promise savings, profits or results. Nobody can, and I don't

  • Make up testimonials or say you've used it if you haven't

  • Bid on "Restaurant Profit OS" or "The Sauce" in paid search


How to get your link

Log in to Whop, open any Restaurant Profit OS product page (for example and use the affiliate option to copy your link. You can also find it in the affiliate section of your Whop account. Your affiliate link includes a ?a= code that tracks your referrals. Share the link to the free Leak Finder or the Profit Audit page.


Questions? Comment below.

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Christimoth KalaiselvanProfile picture@christimoth·Oct 2
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How the free weekly Leak Check works

Every week I run a free 20-minute live Leak Check for UK takeaway and fast-casual owners. Here's how it works.


Before you join

  1. Get the free Leak Finder:

  2. Cost one dish with your real invoice prices. Your best-seller is a good place to start.

  3. Note your number: the food cost % and what you think the weekly leak might be.


On the call

  • It's live, with me, Tim, owner of The Sauce in Tottenham.

  • Bring your number and your question. I'll tell you what I'd look at next.

  • Owners and managers only. No pitches, no suppliers.

  • You don't need to share anything you're not comfortable sharing. Percentages are fine.


When and where

Every Sunday at 6pm UK time, 20 minutes, live in Livestreams. First session: Sunday 4 October. Join the free Leak Finder to get access.


What it isn't

It's 20 minutes, so it's a pointer, not a full review of your business. I can't promise a result. That depends on your numbers and what you do with them.


Next step: if you want your numbers gone through properly, the Profit Audit is a 45-minute session and your top 3 fixes in writing within 72 hours. £297 plus VAT (Pay in 3 on request: message @christimoth on Whop).

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Christimoth KalaiselvanProfile picture@christimoth·Oct 2

5 places profit leaks in a takeaway

When a takeaway is busy but the bank balance doesn't show it, the money is usually going in one of these five places. None of them show up on the till report.


1. Supplier prices that moved quietly

A few pence on oil, chicken or packaging, every few weeks. Check this month's invoices against the prices your menu was costed on.


2. Portions that crept

An extra handful of chips or cheese on every order adds up fast. Weigh a few portions during a busy shift and compare them with the spec.


3. Delivery orders that leave too little

Commission, packaging and discounts can leave some delivery orders making very little. Work out what your top 5 delivery dishes leave you per order.


4. Labour that doesn't match the trade

Rotas often stay the same while sales move. Compare labour cost with sales for each day of the week, not just the month.


5. Stock you paid for but didn't sell

Waste, staff food, over-ordering and items nobody records. A simple weekly count of your top 10 lines shows where it's going.


Start with one

Don't try to fix all five at once. Pick the one you're least sure about, get the number, and make one change.


Next step: if you'd rather go through your numbers together, the Profit Audit is a 45-minute session with me and your top 3 fixes in writing within 72 hours. £297 plus VAT (Pay in 3 on request: message @christimoth on Whop).

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Christimoth KalaiselvanProfile picture@christimoth·Oct 2

What a 30% delivery commission really costs you per order

"30% commission" sounds like 30p in the pound. On a delivery order it usually takes a much bigger share of what you actually keep. Here's the maths on one order.


An illustration (made-up numbers, VAT-registered takeaway)

  • Order value: £20.00 including VAT

  • After VAT: £16.67

  • Platform commission at 30% of the £20.00: £6.00

  • Food at 30% of the £16.67: £5.00

  • Packaging: £0.60


Left to cover labour, rent, energy and profit: £5.07


The same order as a collection, without the commission: £16.67 − £5.00 − £0.60 = £11.07.


So in this illustration, the commission takes more than half of what the order would otherwise leave you. Your numbers will be different: commission rates, VAT on fees and how the platform calculates them depend on your contract. Check your own statement.


Three things worth checking this week

  1. Is the commission charged on the full order value, including VAT and any delivery fee?

  2. Are your delivery menu prices higher than in-store, and by enough?

  3. Which 5 dishes sell most on delivery, and what does each leave you after commission, food and packaging?


You don't have to come off the platforms. You just need to know which orders make money and which don't.


Next step: cost your top delivery dish with the free Leak Finder:

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Christimoth KalaiselvanProfile picture@christimoth·Oct 2

Cost one dish in 10 minutes

Most owners know their sales. Far fewer know what their best-seller actually costs to make this week. Here's how to check one dish in about 10 minutes.


What you need

  • Your latest supplier invoices (this month's, not last year's)

  • The recipe or spec for one dish, ideally your best-seller

  • A calculator or the free Leak Finder sheet


The steps

  1. List every ingredient in one portion, including sauces, garnish and oil.

  2. Weigh or measure what actually goes on the plate, not what the spec says. Watch a busy shift if you can.

  3. Work out the cost per gram or per unit from the invoice price, then the cost for your portion.

  4. Add the packaging if it goes out as takeaway or delivery.

  5. Divide the total cost by the selling price (after VAT, if you're VAT-registered). That's your food cost % for that dish.


An illustration (made-up numbers)

A dish sells for £12.00 including VAT, so £10.00 after VAT. Ingredients come to £3.40 and packaging to £0.40, so £3.80 in total. Food cost is £3.80 ÷ £10.00 = 38%.

If you sell 150 a week and the portion has crept by just 20p, that's £30 a week, or about £1,560 a year, from one dish.


What to do with the number

If it's higher than you expected, look at portion size first, then supplier price, then menu price. Fix one thing and check again next week.


Next step: the free Leak Finder sheet does the maths for you, with a worked example:

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Christimoth KalaiselvanProfile picture@christimoth·Sep 8

Most restaurant owners don’t actually have a sales problem.

They have a profit leakage problem. 💷

More orders come in… but somehow there’s still no money left at the end of the month. 

Usually it’s hiding in:

• Labour running 3–5% too high 🧑‍🍳

• Delivery platforms eating margin🚚

• Poor menu engineering

• Oversized portions 🍔

• Weak stock control

• Discounts that generate revenue but destroy profit

• No proper weekly numbers dashboard

• Owners spending their life firefighting instead of growing

That’s exactly why I built Restaurant Profit OS.

It’s designed to help restaurant owners find where the money is leaking, tighten operations and build a more profitable restaurant without needing to become an accountant or operations expert.

If your restaurant is busy but the bank balance doesn’t reflect it, this was built for you.