Menu review & engineering
A dish-by-dish look at what’s on your menu: what sells, what earns, what’s weighing the kitchen down — and what to keep, rework, or retire.
Restaurant consulting · By a chef, for restaurants
From The Pass
to Profit.
From The Pass Kitchen Consulting helps restaurant owners turn a hard-working kitchen into a profitable one — with menus that are costed properly, systems that hold up on a busy Friday night, and a team that knows exactly what “good” looks like.
Led by Chef Victoria, a chef with 38 years of experience at The Pass.
38Years as a chef
5Ways to work together
$120Starting package, CAD
Menu engineeringFood costing & pricingKitchen systems & SOPsStaff trainingOperations audits
38 yearsof chef experience behind every recommendation
Meet your consultant
Chef Victoria knows The Pass — because she’s run it.
Chef Victoria’s name means victory — and after 38 years in professional kitchens, she’s earned it the hard way: through service after service, menu after menu, and every kind of kitchen problem there is.
From The Pass Kitchen Consulting brings that experience to your restaurant. No theory from outside the industry, and no generic advice — just practical, chef-led help focused on the two things that decide whether a restaurant thrives: what happens in the kitchen, and what the numbers say afterwards.
- Chef-led advice, grounded in real service — not spreadsheets alone
- Clear action lists you can start on right away
- Virtual sessions for focused problems, deeper packages when you need a full turnaround
- Honest priorities: what to fix first, and what can wait
“Great food gets guests in the door. Great systems are what let you profit from it.”— The idea behind From The Pass to Profit
What Chef Victoria can help with
Services
Every engagement draws on the same core skills. Choose a single focused session, or combine them in a package below.
Food costing & pricing
Real plate costs for your menu, and prices that protect your margin without scaring guests away. Know your numbers before service, not after the month ends.
Kitchen systems & SOPs
Prep lists, station setup, and standard operating procedures that make a good service repeatable — whoever is on the line that night.
Staff training guidance
Practical direction for training kitchen staff: standards, timing, plating, and the habits that keep quality consistent from the first cover to the last.
Kitchen workflow
A second, experienced eye on how work moves through your kitchen — where tickets jam, where time leaks, and how to smooth out the rush.
Operations audit & action plan
A deeper look across menu, kitchen operations, purchasing, and service, ending in a written priority plan you can work through step by step.
Consulting packages · Prices in CAD
Choose how we work together
Five ways in — from a focused starting package to ongoing support, plus standalone menu development for events and smaller organizations. The hours included are shown clearly on each package. Pick the package that fits, send an enquiry, and Chef Victoria will confirm the details and next steps with you directly.
Virtual · Getting started
Taste of Triumph
$200
5 hoursof consulting time included
For one problem, handled properly. Bring a menu question, a kitchen workflow issue, or a decision you want a second opinion on.
- 5 hours of consulting time with Chef Victoria
- Focused on the one issue you bring
- A short action list to leave with
Plus travel & expenses: Travel costs and additional expenses are added on top of the package price, as required. The exact amount is confirmed on booking.
Full programme · About 4 weeks
The Chef’s Winning Playbook
$2,000the complete “The Pass to Profit” package
50 hoursof consulting time included
Chef Victoria’s flagship. A full working-through of your menu and kitchen over about four weeks — the package the From The Pass Kitchen Consulting tagline was built on.
- Menu review and engineering
- Food costing and pricing, dish by dish
- Kitchen systems and SOPs that stick
- Staff training guidance for your team
Plus travel & expenses: Travel costs and additional expenses are added on top of the package price, as required. The exact amount is confirmed on booking.
Audit + written plan
Restaurant Rescue
From $3,000audit & action plan
75 hoursof consulting time included
When the whole operation needs a reset. A deeper look at menu, kitchen operations, purchasing, and service — ending in a written priority plan.
- Review of menu, operations, purchasing & service
- Written priority plan, in the order to tackle it
- On-site work arranged to suit your restaurant
Plus travel & expenses: Travel costs and additional expenses are added on top of the package price, as required. The exact amount is confirmed on booking.
Ongoing support · Monthly
Ongoing Coaching
$800per month
20 hoursper month included
For restaurants already working with Chef Victoria who want her in their corner month to month — not just at the start.
- Regular check-ins on progress and priorities
- Costing updates as menus and prices change
- Troubleshooting as new issues come up
Plus travel & expenses: Travel costs and additional expenses are added on top of the package price, as required. The exact amount is confirmed on booking.
Standalone · Virtual or in person
Event Menu Development
From $120menu development
3 hoursof consulting time included
Standalone menu development for catering events and smaller organizations — a menu designed around your group, your kitchen, and your budget, so a smaller team can deliver it smoothly on the day.
- Menus designed for group size, kitchen capacity, and budget
- Costing worked out with your budget in mind
- Practical prep planning a smaller team can actually deliver
- Available both virtually and in person
Plus travel & expenses: Travel costs and additional expenses are added on top of the package price, as required. The exact amount is confirmed on booking.
Add-on · Available with any package · Virtual or in person
The Working Kitchen Add-On
Some lessons only come from 38 years in real kitchens. This add-on layers Chef Victoria’s hard-won, human side of the craft onto any package above — the part that decides whether a kitchen merely survives service, or actually thrives in it. Every topic below is available both virtually and in person — choose the format that suits your team when you enquire.
Calm in serviceHow to stay steady when tickets pile up — clear heads, clear calls, and no panic spreading down the line. Cooking with confidence, not chaos.
A culture that keeps peopleBuilding a kitchen culture that looks after its team — reducing burnout and the turnover that quietly drains a restaurant.
The Pass is the heartRunning The Pass as the heart of the restaurant — where timing, communication, and quality all come together.
Simple systems, every nightStraightforward systems for prep and stations, so your team isn’t reinventing the wheel every single night.
Struggling → thrivingTurning a struggling kitchen into one that is both profitable and genuinely enjoyable to work in.
Virtually Online
Join Chef Victoria by video call from anywhere. Ideal for calm-in-service coaching, culture conversations, and working through The Pass and prep systems with you and your leads — no travel needed.
In person On-site
Chef Victoria comes to your kitchen to work alongside your team in real service conditions — at The Pass, on stations, and in the flow of a live shift. Travel arrangements are confirmed when you book.
Virtually
$150–$250
By video call, added to any package.
In person · Half-day
$600–$1,200
Chef Victoria in your kitchen for a half-day session with your team.
With SOPs & checklists
$950–$1,500
Includes written SOPs and checklists your team can keep using.
All add-on prices are in CAD and shown as ranges — your exact price within the range is confirmed with Chef Victoria when you book, based on team size, scope, and whether you’d like written SOPs and checklists included. Travel costs and additional expenses are added as required, on top of the add-on price, and the exact amount is confirmed on booking.
Virtually $150–$250 · In person (half-day) $600–$1,200 · With written SOPs/checklists $950–$1,500. Just mention the add-on and your preferred format when you enquire.
Not sure which one fits? Start with Taste of Triumph — 5 hours for $200 is often enough to show you exactly where the bigger win is. Or use the finder below. On all packages: travel costs and additional expenses are added on top of the package price, as required, with the exact amount confirmed on booking.
Find your fit
What’s your biggest challenge right now?
Tap the one that sounds most like you, and we’ll point you to the package built for it.
How it works
From enquiry to action plan
01
Send an enquiry
Use the form below and tell Chef Victoria a little about your restaurant and the package you’re interested in.
02
Chef Victoria replies
You’ll hear back by email to confirm the package, the format, and a time that works — plus how payment is arranged, and any travel costs and additional expenses that apply, confirmed on booking.
03
Do the work together
Your session or programme runs as agreed — virtually, in person, or a mix. The Working Kitchen Add-On can be delivered either way.
04
Leave with a plan
Every engagement ends with clear next steps: an action list, a costed menu, a set of SOPs, or a written priority plan.
Travel costs & additional expenses: On every package, travel costs and additional expenses are added on top of the package price, as required. Chef Victoria confirms the exact amount with you on booking, before any work begins.
Good to know
Questions, answered
Are travel costs and additional expenses included in the package price?
No — on every package, travel costs and additional expenses are added on top of the package price, as required. This applies to Taste of Triumph, The Chef’s Winning Playbook, Restaurant Rescue, Ongoing Coaching, and Event Menu Development. The exact amount is confirmed on booking, before any work begins, so you know the full cost up front.
Are sessions in person or virtual?
Both options are available. Taste of Triumph is virtual and gives you 5 hours, focused on the issue you bring. Event Menu Development is available both virtually and in person, starting at 3 hours from $120. The Working Kitchen Add-On is also available both virtually and in person, priced as ranges in CAD: virtually $150–$250, in person for a half-day $600–$1,200, or $950–$1,500 with written SOPs and checklists included. Deeper packages are arranged with Chef Victoria when you enquire. For any in-person work, travel costs and additional expenses are added on top of the package price, as required, and the exact amount is confirmed on booking.
How do I book and pay?
Send an enquiry using the form below (or email directly). Chef Victoria will confirm the package, timing, how payment is arranged, and any travel costs and additional expenses that apply — those are added on top of the package price, as required, with the exact amount confirmed on booking, before any work begins. Nothing is charged from this page.
Which package should I start with if I’m unsure?
Most owners start with Taste of Triumph ($200 for 5 hours). Those first hours usually make the bigger picture clear — and if a larger package is the right next step, you’ll know exactly why.
What does The Chef’s Winning Playbook actually cover?
Over about four weeks: a menu review and engineering pass, food costing and pricing dish by dish, kitchen systems and SOPs, and staff training guidance. It’s the full “From The Pass to Profit” programme in one package — $2,000 CAD for 50 hours. Travel costs and additional expenses are added on top of the package price, as required, with the exact amount confirmed on booking.
Can Chef Victoria help a restaurant that’s really struggling?
That’s exactly what Restaurant Rescue is for: a deeper look at menu, kitchen operations, purchasing, and service, ending in a written priority plan — from $3,000 CAD for 75 hours. Travel costs and additional expenses are added on top of the package price, as required, with the exact amount confirmed on booking.
What happens after a package ends?
If you’d like continued support, Ongoing Coaching is $800/month for 20 hours per month: regular check-ins, costing updates as your menu changes, and troubleshooting as new issues come up. Travel costs and additional expenses are added on top of the package price, as required, with the exact amount confirmed on booking.
Get in touch
Book a consultation
Tell Chef Victoria about your restaurant and what you’d like help with. She replies by email — no phone tag, no pressure.
Contact Chef Victoria
The fastest way in is the enquiry form — it lands as an email with everything Chef Victoria needs to reply properly.
Email[email protected]For all enquiries, bookings, and package questions.
Who it’s forRestaurant owners and operators — whether you’re opening, growing, or turning things around — plus catering events and smaller organizations that need a menu that works.
FormatVirtual sessions available anywhere; in-person work — including Event Menu Development and The Working Kitchen Add-On in your kitchen — is arranged when you enquire.