For Nigerian food businesses

Stop paying
people to
eat your food.

You price from a feeling. Ingredients, plus a little on top. But the gas, the packaging, and the hours you stand at that pot? You give them away free on every plate. One of my clients thought she made ₦1,500 a plate. She was making ₦200. This is probably happening in your kitchen right now.

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ProfitMastr is the ultimate tool for foodpreneurs. The one place to run your whole food business and structure it properly, without the stress.

Does this sound like your kitchen?

You're not short on customers.
You're short on profit.

Read these slowly. Most owners find themselves in five or six of them. None of it is bad business. It is just money slipping out where you cannot see it.

01

You price from a feeling

You set prices by what others charge or what feels right, not by what the plate actually costs you. So you cannot tell which dishes carry the business and which quietly drain it.

02

You count the food, not your work

Ingredients plus a little on top. But the hours at the pot, the gas, the packaging, the wear on your cooker go uncounted. You give them away free on every plate.

03

Prices went up, yours stayed

Tomatoes tripled. Oil went up. Rice followed. Your selling price did not move, so the market quietly took your profit and you did not feel it.

04

Your bestseller might be your worst deal

The dish everyone orders could be the one losing you the most. Without the numbers, you push the plate that drains you and hide the one that pays.

05

The money comes in and disappears

Sales look good, but by month end there is nothing left. It all went back into the next market run, and you still cannot say if you made a profit.

06

You do not know your break-even

How many plates must you sell this month just to cover rent, gas, salaries and yourself? If you cannot say the number, you are guessing every single day.

07

Waste that nobody counts

Food finishes the day unsold and goes to the bin, or to "staff food." It is money leaving the business, but it is never counted, so it keeps happening.

08

Events priced on the spot

A customer asks for a party of 200 and you guess a price on the phone. Sometimes you win the job and still lose money, because the quote was never properly costed.

09

The whole business is in your head

The measures, the prices, the way each dish is made, all in your memory. You cannot rest, cannot travel, cannot train anyone. The day you are tired, everything slows down.

10

You work more, but it does not grow

More orders, more stress, longer days. But the money in your hand looks the same as last year. Working harder is not the same as making more.

Confirm it on your own dish

Do not take my word for it.

Put in one dish you sell right now, then count the costs you usually forget. Watch what happens to your profit.

Try it on one dish

Are you really making a profit?

Take one plate you sell. Enter your numbers, then count the costs most people forget.

Your profit per plate
₦0
Enter your two numbers above to start.
Now count what you forgot
Tick each one and watch what really happens to your "profit."
Now, what should you actually charge?
Set the profit margin you want. This is what ProfitMastr does for every dish, automatically.
35%
Survival · 10%Healthy · 40%Premium · 70%
You charge now
₦0
You should charge
₦0
,
This is one dish. Do it for your whole menu with ProfitMastr →
ProfitMastr costs every plate once, then reuses, scales and re-prices it for you. Labour, gas, wear and all.
A true story

She thought she made ₦1,500 a plate.
She was making ₦200.

Mrs. Abosede sold a plate of food for ₦4,500. When I asked what it cost her to make, she said, "About ₦3,000." So in her mind it was simple. ₦4,500 less ₦3,000 is ₦1,500 profit. Fair enough.

So I said, okay, let us put it into ProfitMastr and see what is really happening. We entered the ingredients. Then the gas. The packaging. The labour. The overheads. And do you know what her real cost was? ₦4,300.

That ₦1,500 she thought she was making was only ₦200. On 1,000 plates, that is ₦200,000 for a whole month of work. That was the moment we both knew something had to change.

So we used ProfitMastr to properly cost and price her meals around her real goals, including how much she wanted to take home every month. Then she went back to selling. Same business. Same 1,000 plates.

The next month, when we sat down for her review, Mrs. Abosede had made over ₦1.5 million in profit. That is the difference between "I think I am making money" and actually knowing your numbers.

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Why get ProfitMastr

Here is what ProfitMastr
will do for you.

No spreadsheets. No bookkeeper. No tech skills. You open the app, and it goes to work on your money.

WIN 01

Show you the true cost of every plate

  • Build a dish from its ingredients and see the real cost per plate
  • Labour by cook time, overhead and fixed costs included, not just ingredients
  • Cost a dish once, reuse it for every order, scale it to any batch size
  • Shopping lists and 10 ready-made Nigerian dish templates to start fast
WIN 02

Give you two honest numbers, not one

  • Food cost: ingredients against price, the industry health check
  • Cost ratio: everything it costs you against price
  • See both side by side on every dish
  • A cheap-ingredient dish that is expensive to make can never fool you
WIN 03

Remember your fixed costs for you

  • Enter rent, salaries and other overheads once in the Cost Book
  • They flow into every dish automatically
  • They feed straight into your break-even
  • No more forgetting the costs that do not show up on the market list
WIN 04

Tell you exactly what to charge

  • A step-by-step guide from cost, to yield, to price, to margin
  • Set the profit you want and the app suggests the price that hits it
  • Live health warnings when a dish is underpriced
  • The right cost is used automatically when you quote a customer
WIN 05

Re-price your menu the moment the market moves

  • One ingredient price list, updated when prices change
  • Every recipe using that ingredient updates itself
  • The app flags exactly which dishes now need a new price
  • No more stale numbers the day tomatoes go up
WIN 06

Tell you how many plates you must sell

  • Know how many plates or batches cover all your costs
  • Set a profit target and see what it takes to hit it
  • Plan your month with a number, not a hope
  • Know the day you move from covering costs to making money
WIN 07

Make you look professional to every client

  • Branded quotes and invoices with your logo, colours, bank details and terms
  • Track deposits and balances, handle VAT and discounts
  • Turn a quote into an invoice in one tap, with a saved history
  • Send on WhatsApp, by email, or as a PDF
WIN 08

Run your daily kitchen without guesswork

  • Log what you cooked today, leftovers roll into tomorrow
  • Record daily sales by hand, from your quotes, or from a connected menu
  • Close the day and split leftovers into carried over and wasted
  • Waste is finally visible, and costed in naira
WIN 09

Show you which dishes to push and which to cut

  • Menu Engineering sorts your dishes into stars, workhorses, puzzles and dead weight
  • Based on what really sells and what really earns
  • Shows the extra profit waiting in your menu
  • Every suggestion comes with a plain See how explanation
WIN 10

Show you the whole business at a glance

  • Revenue, gross profit and money owed the moment you open the app
  • Cards that flag what needs your attention today
  • Profit per dish in your Recipe Archive
  • No spreadsheets, no waiting for month end
WIN 11

Get the recipes out of your head

  • Every dish standardised and saved in your Recipe Archive
  • Your original creations and every recipe you use, in one place
  • Anyone on your team can cook, portion and price it your way
  • The business stops depending on you being there every day
WIN 12

Work the way Nigerian food businesses work

  • Naira first, with a currency switch if you need it
  • Share quotes and invoices straight to WhatsApp
  • Installs on your phone like an app, and works when the network is bad
  • Secure sign-in with email or Google
This is the real app

Real screens. Real numbers.

Not a promise. This is ProfitMastr running on a real kitchen's menu, with a value on every screen.

ProfitMastr dish overview showing cost and profit per plate
₦855real profit / plate
Two honest numbers, not one
Food cost looks fine at 52 percent. But once labour, gas and overhead are counted, this plate costs 79 percent of its price. ProfitMastr shows you both, so a dish never fools you.
ProfitMastr cost breakdown by ingredients, overhead and labour
67 / 24 / 10
Where every naira goes
Ingredients, overhead and labour, split to the naira. The costs most owners forget are right here on the screen.
ProfitMastr kitchen log with leftover value
₦872,725counted, not guessed
Leftovers stop hiding
Log what you cook. Plates made, sold and left, with the value of your leftovers counted in naira.
ProfitMastr daily sales record
Every day
Sales logged, day by day
Pull sales straight from your quotes, or add walk-ins by hand. This is what your profit numbers are built on.
ProfitMastr menu engineering profit opportunity
₦3,415,412more profit / month
Menu Engineering
ProfitMastr finds the profit hiding in your menu, and tells you which dishes to feature, fix, promote or cut.
ProfitMastr app menu of features
One app
Your whole business
Costing, kitchen, sales, menu engineering, quotes and invoices, recipe archive. All on your phone.
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The method behind it

How ProfitMastr actually finds the money.

Every number you just saw comes from one method I built after 20 years in the kitchen. I call it PLATE. Here it is in plain language, no accounting words.

P

Portion the pot

We take what a full pot costs and divide it by the plates it should really give you. That way waste cannot hide inside the cost of a plate.

L

Label every cost

We separate the costs that change with each plate, like food, gas and packaging, from the ones that stay the same, like rent and salaries. Nothing gets forgotten.

A

Share the overhead fairly

We spread your rent, light and salaries across your plates by how long each dish ties up your kitchen. A slow dish carries its true weight, not a guess.

T

Two numbers, always

Every dish shows what it makes after ingredients, and what it makes after everything. You never see one without the other, so nothing fools you.

E

Earn, then decide

We set your price from the profit you actually want, check how many plates cover your costs, then decide together: keep it, reprice it, or drop it.

Cost the plate, carry the kitchen, keep the profit.

The founding offer

One app. Two ways to start.

Everything below comes with ProfitMastr. The first 50 owners get it at a founding price, either on your own or with me working beside you. I can only take 5 owners personally.

ProfitMastr

Everything you get

Cost once, reuse & scale foreverCosting engine · scaling · shopping lists · templates
₦120,000
Know exactly what to chargeMargin-setting · suggested price · quote costing
₦70,000
Auto price-update engineChange once, every recipe updates & flags itself
₦80,000
Run the whole businessInvoices · payments · menus · offline
₦30,000
Profit & Scale Strategy Call1-on-1 with the founder for the first 48-hour founders
₦100,000
Total value
₦400,000
On your own
₦80,000
The full ProfitMastr app. Founding price for the first 50 owners.
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Only 5 places
With me beside you
₦100,000
The full app, plus 30 days of me working with you on your costing, pricing and numbers, the way I did with Mrs. Abosede. Founding price, and I can only take 5 owners.
Get access →

Both prices are for the first 50 owners only. Once the 50 are gone, both go up to full price.

The risk is completely on me

Find the money, or pay nothing.

Use ProfitMastr for 30 days. If you do not love it, or it does not show you money you were leaving on the table, I give you every naira back. You have nothing to lose here. Nothing, except the money you are already losing on every plate.

Lynda Ojokojo, founder of Foodie Intelligence
Why trust me with your numbers
"Twenty years at the stove. Seven years in banking. Four years building software. I have read the spreadsheet, cooked the food, and written the code. ProfitMastr is the tool I wish I had for every one of those years in the kitchen."
Lynda OjokojoFounder, Foodie Intelligence. Built for the business behind the kitchen.
Only 5 places to work with me personally

Stop paying people to eat your food.

Cost your food. See your real numbers. Price for the profit you actually want. Do it yourself with the app at ₦80,000, or let me work with you personally for 30 days at ₦100,000, the way I did with Mrs. Abosede. Both are founding prices for the first 50 owners, and I can only take 5 personally.

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