seasonal-menu-generator

From file to useful result

How to ask with this skill installed

Installing the skill gives your AI a method. Your request still has to provide the case-specific facts, constraints and expected output.

1Name the real task

Describe the decision or deliverable, not just the topic.

2Provide the evidence

Add source material, audience, limits and known facts.

3Define done

Set format, quality criteria and checks.

Source example Replace the brackets with your case

Example 1: Fall Menu Development
We're a 70-seat upscale farm-to-table restaurant in the Hudson Valley.
We source from local farms we know personally. 
Fall menu: launching October 1. 5 appetizers, 5 mains, 2 desserts.
Available local ingredients this season:
- Squash (Delicata, Butternut)
- Wild mushrooms (Hen of the woods, Shiitake)
- Venison (local hunter, available late October)
- Heritage apples (many varieties)
- Kale and Swiss chard
- Celeriac
- Sunchokes
- Fresh pasta capability
- House-made charcuterie

Design the full fall menu. For each dish:
- Dish name
- Description
- Approximate plate cost
- Target selling price
- Food cost %
- Which menu quadrant does this land in?

Example 2: Menu Engineering Analysis
Current menu data (30-day period, 2,400 covers):

APPETIZERS:
1. Burrata Caprese: $18, food cost $4.80, 180 plates sold
2. Duck Confit: $19, food cost $5.90, 90 plates sold
3. Cauliflower Soup: $14, food cost $3.20, 140 plates sold
4. Beef Tartare: $21, food cost $7.10, 60 plates sold
5. Grilled Octopus: $22, food cost $8.40, 75 plates sold

MAINS:
1. NY Strip: $46, food cost $14.20, 200 plates sold
2. Roasted Chicken: $32, food cost $7.80, 220 plates sold
3. Mushroom Risotto: $28, food cost $6.30, 130 plates sold
4. Pan-Seared Salmon: $34, food cost $11.20, 160 plates sold
5. Lamb Shank: $38, food cost $10.50, 100 plates sold

Run the menu engineering analysis. 
Classify each item into Star/Workhorse/Puzzle/Dog.
Give specific recommendations for each item.
Which items should I remove from the menu?

When to use it

Developing the new fall/winter menu
Planning a new seasonal small plates menu for summer
Revising the current menu to improve food cost or plate appearance
Creating a new tasting menu around seasonal ingredients
Running a menu engineering analysis on existing menu items
Writing new dish descriptions for menu inserts or digital menus

Mistakes to avoid

Designing a menu around what the chef wants to cook rather than what guests want to eat — the best menus are guest-first: what are your guests' favorite preparations? Then source the best seasonal ingredients to execute those dishes
Not costing the menu before publishing — a menu item priced at $28 with a food cost of $12.50 (45% food cost) is a margin destroyer; price and food cost every dish before the menu goes live
Overloading on similar items — three pasta dishes on a menu of five mains is too much; each item should be distinctly different in protein, cuisine type, and occasion
Leaving deleted items off the menu but not removing them from POS — this causes server errors, guest confusion, and kitchen frustration when a dish is ordered that the chef no longer makes

How to ask with this skill installed

When to use it

Mistakes to avoid

Packs that include this skill

Individual skill

AI for Hostelería

Where will you use it?

Source and licence travel with the file.

Install the method. Keep your judgement.