Develop profitable menus that patrons will love.

Following our 5 Steps, you’ll de-mystify food cost problems, improve plate cost and increase menu profits. Our Yes Chef Support team, software and buying group are here to ensure your success, every step of the way.

  • Order 1. Order
  • Count 2. Count
  • Cost 3. Cost
  • Report 5. Report

Learn about the 5 steps

The power behind the 5 steps

Our 5 steps are built upon a full-service, all-in-one platform and hospitality buying group to help you get the job done.

Yes Chef Support

We're here every step of the way to help you be your best with regular webinars, phone and face-to-face check-ups, head chef days, plus unlimited access to our comprehensive how-to library.

Software

Place orders. Upload invoices without data entry. Count stock in double time. Update menu costs daily. KPI Reporting for your whole team, live 24-7.

Buying Group

We bring the very best of Australia's distributors, farms, factories and importers right to your venue - at unbeatable prices.

What does this do for your team?

Craig Shearer Director, Armada Hospitality Group
Directors and CEOs
Jackie Booth Chief Operating Officer, Zagames Group
Chief Operating Officers
Julian Robertshaw Melbourne Racing Club
Executive Chefs
Justin O'Donoghue Head Chef, Pegasus Leisure
Head Chefs
Craig Ellison Operations Manager, Open Door Pub Co and Dixon Hospitality
Operations Managers
Luke Kinninburgh Food and Beverage Manager, Moonee Valley Racing Club
Food and Beverage Managers

“We now make more profit on food than we do on beer. MLF allows me to expand my business more quickly and with more confidence."

Craig Shearer - Director, Armada Hospitality Group

"With the introduction on My Local Foodie our team now has complete clarity with buying, stocktakes and daily menu costs resulting in greater profitability. The group consolidation and drill down reporting features are definitely the new industry benchmark.”

Jackie Booth - Chief Operating Officer, Zagames Group

"MLF is my secret weapon. Fonda, Monique and Pete help my team source amazing ingredients to deliver menus that are in line with current trends… it’s food as it should be."

Julian Robertshaw - Melbourne Racing Club

"No more food stress. I have more time to cook and create food and I love knowing my menu costings are always accurate."

Justin O'Donoghue - Head Chef, Pegasus Leisure

"The MLF platform provides my whole team with the clarity to make the right decisions at the right time. It's saved us millions."

Craig Ellison - Operations Manager, Open Door Pub Co and Dixon Hospitality

“Ever since engaging with My Local Foodie our business has gone from strength to strength. Although we already had a fairly well structured, organised and efficient purchasing and recipe management structure; My Local Foodie took it to another level. The consistency of high quality produce, outstanding supply chain, best prices, amazing support service and the best software give our team the real numbers each day.”

Luke Kinninburgh - Food and Beverage Manager, Moonee Valley Racing Club

Features that will transform your business

  • 13 Week fast start program to help you hit the ground running
  • Instant benefits and savings from the My Local Foodie buying group
  • Monthly face-to-face check-ups with a foodie to help keep you and your team on track
  • Advanced order to invoice approval system saves time and improves transparency
  • Your whole team become enablers with the live reporting they need wherever and whenever they want it
  • Profit reports at your fingertips with multi-layered access for large groups
  • One system for ordering, receiving, invoices, stocktakes, menu costing and reporting
  • Ongoing benefits and savings with all of your menus perfectly costed

But don’t take our word for it…

“The MLF platform provides my whole team with the clarity to make the right decisions at the right time. It’s saved us millions.”

Craig Ellison
Open Door Pub Co and Dixon Hospitality Group

Take the first step

Get in touch with our team and organise a free demo.