Chef Prompts for Menu Development, Operations, and Restaurant Growth

Seasonal menu for [season + cuisine style]. Include: 8-12 dishes across starters/mains/desserts, seasonal ingredients, price points, pairing suggestions, signature dish anchor, dietary options (veg, GF), food cost targets. Profitable + appealing.

Cost out recipe. Dish: [name + ingredients + portion]. Include: ingredient costs per portion, labor minutes, overhead allocation, plate cost total, recommended menu price (30% food cost target), margin calculation, price sensitivity analysis.

Menu engineering of current menu. Dishes with sales volume + margins: [list]. Include: 4-quadrant analysis (stars, puzzles, workhorses, dogs), redesign recommendations, feature/hide/modify/remove strategy, per-dish action. Scientific menu optimization.

Add [vegan / gluten-free / keto / allergy-friendly] options. Current menu: [describe]. Include: genuine (not afterthought) dishes, cross-contamination protocols, staff training needs, pricing, marketing message. Inclusive + profitable.

Prep list for [service style — lunch / dinner / catering]. Volume expected: [covers]. Include: timeline from arrival to open, station-specific prep, quantities, par levels, cross-station coordination, prep leader responsibilities.

Standardize recipe. Dish: [describe]. Include: yield, ingredient list with weights + measures, method step-by-step, plating spec, allergen info, holding/storage, variations allowed. Replicable across stations/staff.

SOPs for [station — garde manger / grill / pastry]. Include: opening/closing procedures, mise en place, cleanliness standards, equipment maintenance, inventory tracking, cross-training notes. Professional kitchen standard.

HACCP food safety protocol for [specific concern]. Include: identification of hazards, control points, monitoring procedures, corrective actions, record-keeping, verification. Regulatory compliance + actual safety.

Train new line cook. Position: [describe]. Include: week-by-week progression, station rotation, competency checks, communication standards, kitchen culture, mentor assignment, 90-day completion. Build strong team member.

Daily pre-service briefing template. Include: specials announcement + tasting, VIP/dietary reservations, station captain updates, supply issues, team motivation, questions time. 10-min structure.

Post-service debrief. Service just completed: [describe]. Include: what went well, what didn't, individual feedback sensitive, systemic issues identified, tomorrow's improvement, team recognition. Learning culture.

Give critical feedback to cook. Issue: [describe]. Include: specific behavior + impact, private setting, respect for skill, expected change, support offered, follow-up plan. Kitchen-appropriate but humane.

Food cost analysis this month. Food cost %: [specify]. Target: [typically 28-32%]. Include: waste analysis, portion consistency, theft indicators, menu mix impact, supplier pricing, corrective actions. Margin protection.

Negotiate with food supplier. Supplier: [describe]. Current issue: [describe — pricing / quality / delivery]. Include: relationship framing, volume discussion, specific ask with data, win-win positioning, alternatives if no. Professional firm.

Month of restaurant social media. Include: signature dish spotlight, behind-the-scenes kitchen, chef personality, customer features, specials announcement, event/seasonal content. Cohesive brand voice.