Build prep lists and check food cost

Turn sales history into prep lists and flag high-cost menu items.

The problem

Kitchens over- or under-prep, and owners rarely know which dishes are losing money.

Step by step

1. 1Export item sales from your POS for the last few weeks.
2. 2Add recipe ingredient costs in a sheet.
3. 3Ask AI for a prep list by day of week and a cost-per-plate table.
4. 4Chef adjusts for events and weather.

Copy-paste prompt

Using this POS sales export and recipe cost sheet, estimate prep quantities for each day next week based on average sales by weekday, and calculate food cost % per menu item. Flag items above [X]%.

Review AI output before using it. Don’t paste confidential, customer or patient data into tools your company hasn’t approved.