Honest prices, published here
No intake forms to see a number. If it's not listed, the walk-through is free and the quote is flat.
Why I publish prices
Education, not intimidation applies to pricing too. You should know what help costs before you ever decide to reach out.
| Service | What you get | Price |
|---|---|---|
| Inspection Readiness Walkthrough | 60–90 minutes in your kitchen, walked the way an inspector walks it, plus a one-page list of your top 5 risks and how to fix them. | $249 Founding price; list $299 |
| Full Mock Inspection | The complete SNHD-style inspection: your whole operation scored on the same demerit system SNHD uses, with a written report within 48 hours covering every finding, its demerit value, why it matters, and how to fix it. | $495 |
| Re-Inspection Rescue | For B and C downgrades: a same-week visit, a violation-by-violation correction plan mapped to your inspection report, a staff briefing on the why behind each fix, and a walkthrough before SNHD returns. | $1,250 |
| SOP + Recordkeeping System | Written procedures for cooling, date marking, cleaning and sanitation, and the rest of your daily routine, plus temperature and receiving logs a busy kitchen will actually keep up. | $895 |
| HACCP / Special-Process Plan | For sushi rice acidification, reduced-oxygen packaging, curing and smoking, fermentation, and the other special processes SNHD requires an approved plan for. Exact flat quote after a free walk-through. | $1,500–$2,500 |
| Pre-Opening Package | Plan review support, SOPs and logs ready for day one, opening-team training, and a walkthrough before your first SNHD visit. | $1,750 |
| On-Site Staff Training | One session in your kitchen, on your equipment, in plain language, for up to about 12 staff. Spanish-language materials available. | $450/session CFPM prep +$150/person |
Always Ready: your fractional food safety manager
Most kitchens don't need a full-time food safety professional. They need one they can reach. These plans keep me in your corner all year, so inspection day is just another day.
| Plan | What's included | Price |
|---|---|---|
| Quarterly | A full walkthrough every quarter, priority scheduling when something comes up, and reviews of your temperature and cleaning logs between visits. | $149/month |
| Monthly | A walkthrough every month, a short training refresher for your team, and me as your first contact whenever a question or a problem comes up. | $299/month |
| Family groups & multiple locations | Running more than one location? One plan covers the family: $249 for the first location plus $175 for each additional location. | $249 + $175 per extra location |
For comparison: SNHD's own fees
SNHD's fee for an inspection that results in a C downgrade is $1,524. A closure is $1,826. SNHD's own consultative training runs $329 for two hours. I share these numbers for context, not to scare you: they're simply what the fee schedule says.
Paying for it
Cards accepted. On any package over $1,000, you can split the payment. And the first walk-through is always free: if you don't need help, I'll tell you that too.
Not sure which of these fits your kitchen? Send the form and tell me what's going on. I personally reply to every message within 2 business hours, Monday to Saturday, 8am to 6pm.
Let's make your food safety program stronger, simpler, and more effective.
Free, no pressure, at your restaurant. If you don't need help, I'll tell you.