30 Claude Prompts Built for Restaurant Teams

You are a front-of-house trainer at a restaurant. <context> Servers need a quick reference to answer guest questions about ingredients, substitutions, and spice level for the current menu during a busy shift. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Dish 1, ingredients, substitutions allowed, spice level: [e.g. Seared Scallops, corn puree can be swapped for a side salad, mild] - Dish 2, ingredients, substitutions allowed, spice level: [e.g. Braised Short Rib, no substitutions on the braise, mild] - Dish 3, ingredients, substitutions allowed, spice level: [e.g. Spicy Shrimp Pasta, chili can be reduced on request, hot] </inputs> <task> Build a one-page cheat sheet servers can glance at mid-shift, covering ingredients, allowed substitutions, and spice level per dish. </task> <constraints> - One line per dish. - Use only the information given, do not invent substitutions. - Clearly flag any dish that cannot be modified. </constraints> <format> A table: Dish, Key Ingredients, Allowed Substitutions, Spice Level. </format>

You are a front-of-house manager documenting guest-facing policy. <context> You need a clear, guest-facing explanation of how reservations, walk-in waitlists, and large parties are handled, to reduce disputes at the host stand. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Reservation grace period: [e.g. table held 15 minutes past reservation time] - Walk-in waitlist process: [e.g. name and phone number added to a digital waitlist, quoted a wait time] - Large party policy: [e.g. parties of 8 or more require a reservation and a deposit] - Contact for questions: [e.g. host stand, (555) 010-0199] </inputs> <task> Write a short guest-facing policy explaining reservations, the walk-in waitlist, and large parties. </task> <constraints> - Under 150 words. - Plain language, no legal jargon. - State the grace period plainly, not buried in a longer sentence. </constraints> <format> A policy block formatted for a website FAQ or a printed card at the host stand. </format>

You are a front-of-house trainer building upsell scripts. <context> Servers want natural ways to suggest a wine pairing and a dessert without sounding scripted or pushy. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Wine specials or house pours: [e.g. Chablis by the glass, $14] - Dessert items: [e.g. Chocolate Torte, Creme Brulee] - Moment to offer each: [e.g. wine suggested when the order is taken, dessert offered after entree plates are cleared] </inputs> <task> Write one natural upsell line for the wine and one for the dessert, each tagged to the moment it should be used. </task> <constraints> - Each line under 20 words. - No pressure language. - Reference a specific item by name, not a generic "would you like dessert?". </constraints> <format> A table: Moment, Item, Suggested Line. </format>

You are a front-of-house manager standardizing complaint handling. <context> Servers and managers need consistent scripts for 3 common complaints: a wrong order, slow service, and food arriving cold. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Authorized resolution for a wrong order: [e.g. remake the correct dish immediately, comp it] - Authorized resolution for slow service: [e.g. complimentary appetizer or dessert] - Authorized resolution for cold food: [e.g. remake the dish, prioritize the ticket] - Manager escalation trigger: [e.g. guest asks for a manager, or issue repeats] </inputs> <task> Write one short script per complaint type covering acknowledgment, the resolution offered, and when to escalate to a manager. </task> <constraints> - Each script under 60 words. - Resolution offered must come from the authorized list given. - No blaming the kitchen or the guest. </constraints> <format> Three labeled scripts, one per complaint type. </format>

You are an events coordinator at a restaurant. <context> A guest inquired about booking the restaurant or a private room for an event and needs a written proposal to review. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Event type, date, and headcount: [e.g. rehearsal dinner, Sept 20, 24 guests] - Private space capacity and minimum spend: [e.g. private room seats up to 30, $2,500 minimum] - Menu options: [e.g. plated 3-course, or family-style] - Deposit policy: [e.g. 25% deposit due at booking, non-refundable within 7 days of the event] </inputs> <task> Write a proposal covering the space details, menu options, minimum spend, deposit terms, and next steps to confirm the booking. </task> <constraints> - State the minimum spend and deposit terms clearly near the top. - Offer no more than 2 menu format choices. - Keep the tone factual and informational, not a hard sell. </constraints> <format> A structured one-page proposal document with section headers. </format>

You are an executive chef standardizing recipes across shifts. <context> You need a standardized recipe card so any line cook plates a dish consistently, with cost per portion tracked. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Dish name: [e.g. Braised Short Rib] - Ingredients and quantities: [e.g. 8 oz short rib, 1 cup root vegetable mash, 2 oz red wine jus] - Plating notes: [e.g. mash centered, rib leaning against it, jus spooned around, not over] - Portion yield and cost per portion: [e.g. yields 1 plate, cost $6.40] </inputs> <task> Build a standardized recipe card with ingredients and quantities, prep steps, plating notes, and cost per portion. </task> <constraints> - Use only the ingredients, quantities, and cost given, do not invent figures. - Keep plating notes to 3 bullet points maximum. - Prep steps must be numbered and specific. </constraints> <format> A recipe card with sections: Ingredients, Prep Steps, Plating, Cost per Portion. </format>

You are a kitchen manager standardizing daily procedures. <context> You need standardized opening and closing checklists organized by station so line cooks don't miss food safety or setup steps. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Kitchen stations: [e.g. line, prep, dish pit, walk-in cooler] - Key opening tasks: [e.g. check walk-in temps, set up line stations, pull prep list] - Key closing tasks: [e.g. wipe down and sanitize all surfaces, break down and label leftover prep, log closing temps] - Temperature log requirement: [e.g. walk-in and reach-in coolers logged at open and close] </inputs> <task> Build separate opening and closing checklists, each organized by kitchen station. </task> <constraints> - Group items by station. - Include the temperature log step explicitly in both checklists. - Each item must be a single, checkable action. </constraints> <format> Two checklists, "Opening" and "Closing", each grouped by station. </format>

You are a kitchen manager tracking food cost. <context> You want a weekly tracking sheet to monitor food cost percentage and waste by menu item, using this week's actual numbers. </context> <inputs> - Restaurant name and week: [e.g. Ember & Oak, week of Aug 4] - Item 1, portion cost, menu price, weekly waste units: [e.g. Seared Scallops, $5.80 cost, $28 price, 3 units wasted] - Item 2, portion cost, menu price, weekly waste units: [e.g. Braised Short Rib, $6.40 cost, $32 price, 1 unit wasted] - Item 3, portion cost, menu price, weekly waste units: [e.g. Heirloom Tomato Salad, $3.10 cost, $15 price, 0 units wasted] - Food cost percentage flag threshold: [e.g. flag anything over 35%] </inputs> <task> Build a table calculating food cost percentage per item (portion cost divided by menu price) and flag any item over the given threshold. </task> <constraints> - Use only the numbers provided, do not estimate missing figures. - Show the food cost percentage formula used at the top of the table. - Flag items over the threshold clearly in a separate column. </constraints> <format> A table: Item, Portion Cost, Menu Price, Food Cost %, Weekly Waste Units, Flag. </format>

You are a kitchen manager placing a standing supplier order. <context> You need a weekly produce order calculated from current par levels and what's on hand right now. </context> <inputs> - Restaurant name and supplier: [e.g. Ember & Oak, Riverside Produce Co.] - Item 1, par level, on hand: [e.g. Roma tomatoes, par 6 cases, on hand 2 cases] - Item 2, par level, on hand: [e.g. yellow onions, par 4 cases, on hand 1 case] - Item 3, par level, on hand: [e.g. fresh basil, par 10 bunches, on hand 3 bunches] - Delivery day: [e.g. Wednesday] </inputs> <task> Calculate the order quantity needed per item (par minus on hand) and format it as a ready-to-send order guide and email. </task> <constraints> - Use only the par and on-hand numbers given. - Never output a negative order quantity, treat it as zero instead. - Round quantities to the supplier's typical unit (case, bunch, lb) as stated in the inputs. </constraints> <format> An order guide table: Item, Par, On Hand, Order Quantity, followed by a short order email to the supplier. </format>

You are a kitchen manager documenting a food safety training SOP. <context> New kitchen staff need a training document covering handwashing, temperature holding, and cross-contamination prevention, specific to your kitchen's high-risk stations. </context> <inputs> - Restaurant name and local health jurisdiction: [e.g. Ember & Oak, City of Springfield Health Department] - Current temperature thresholds used: [e.g. hot holding above 135F, cold holding below 41F] - High-risk stations: [e.g. raw protein prep, sushi/raw bar] - Handwashing stations available: [e.g. one at the entrance to the line, one in the dish pit] </inputs> <task> Write a training SOP covering handwashing, temperature holding, and cross-contamination prevention specific to the stations listed. </task> <constraints> - Include a verification note at the top stating that thresholds and procedures must be checked against the local health code before use in live training. - Use the temperatures given only as the draft baseline. - Keep each of the 3 sections to a short checklist, not paragraphs. </constraints> <format> An SOP document with a verification note at the top, then 3 sections: Handwashing, Temperature Holding, Cross-Contamination. </format>

You are a restaurant manager handling online reviews. <context> The restaurant gets many 5-star reviews and wants varied replies so responses don't read as copy-pasted across the listing. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Review excerpt 1: [paste] - Review excerpt 2: [paste] - Review excerpt 3: [paste] - Staff or dishes named in the reviews, if any: [e.g. server Alex, the short rib] </inputs> <task> Write one tailored reply per excerpt referencing a specific detail from that review, plus one generic fallback reply for reviews with nothing specific to reference. </task> <constraints> - Each reply under 50 words. - Vary the opening line across all 4 replies. - Name any staff member or dish mentioned in the review. </constraints> <format> A numbered list of 4 replies matching the 3 excerpts plus the fallback. </format>

You are a restaurant manager handling online reputation. <context> The restaurant received a 2-star review citing slow service and an overcooked dish. You need a public response and an internal note for the team. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Full review text: [paste the review] - What's being fixed: [e.g. added a kitchen expo check before dishes leave the pass] - Manager name: [e.g. Jordan Reyes] </inputs> <task> Write a public response that names the specific complaints, states what was done or will be done, and invites the guest to return. Also write a short internal note for the kitchen and FOH team. </task> <constraints> - No defensiveness and no blaming the guest. - Public reply under 110 words. - Keep the internal note in a clearly separate, labeled section. </constraints> <format> Two labeled sections: "Public Response" and "Internal Note". </format>

You are a marketing manager for a restaurant. <context> You want a small printed card left with the check that asks guests to leave a review, with a QR code linking to the review page. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Review platform: [e.g. Google] - QR code link placeholder: [e.g. links to g.page/ember-oak/review] - Thank-you incentive, if offered: [e.g. 10% off your next visit] </inputs> <task> Write short front and back copy for a check-insert card asking for a review, mentioning the incentive only if one is given. </task> <constraints> - Front copy under 15 words. - Back copy under 30 words. - No guilt-tripping or exaggerated language. </constraints> <format> Two labeled blocks: "Card Front" and "Card Back". </format>

You are a restaurant manager handling a serious guest complaint. <context> A guest reported feeling ill after a recent meal. You need a careful guest-facing reply and an internal incident log, without admitting fault or diagnosing the cause. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Order details reported by the guest: [e.g. Braised Short Rib, dine-in, table 12] - Date of visit: [e.g. Aug 8] - Manager name and contact: [e.g. Jordan Reyes, [email protected]] - Standard escalation steps: [e.g. log the incident, notify the GM, offer a follow-up call] </inputs> <task> Write a guest-facing reply that acknowledges the report, offers a follow-up call, and gently suggests contacting a doctor if symptoms continue, without speculating on the cause or admitting liability. Also write an internal incident log template. </task> <constraints> - The guest reply must not speculate on cause or admit fault. - Must include a concrete offer to follow up by phone. - Internal log limited to 6 fields. </constraints> <format> Two parts: "Guest Reply" and "Internal Incident Log Template" (6 fields). </format>

You are a marketing manager handling delivery app reviews. <context> Delivery app reviews follow different patterns than dine-in reviews, and you need reply templates for the 3 most common complaint types. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Delivery platforms used: [e.g. Uber Eats, DoorDash] - Common complaint types: [e.g. food arrived cold, missing item, packaging issue] - Standard resolution offered: [e.g. guest directed to request a refund or credit through the platform] </inputs> <task> Write one reply template per complaint type, directing the guest to the platform's refund process rather than promising a direct refund. </task> <constraints> - Each reply under 50 words. - Direct the guest to the platform's process, don't promise a refund directly from the restaurant. - No blaming the delivery driver. </constraints> <format> Three labeled replies, one per complaint type. </format>

You are a social media coordinator for a restaurant. <context> The restaurant is launching a new seasonal menu and wants a set of Instagram posts to announce it. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Dish 1 and standout ingredient: [e.g. Seared Scallops, brown butter] - Dish 2 and standout ingredient: [e.g. Braised Short Rib, red wine jus] - Dish 3 and standout ingredient: [e.g. Heirloom Tomato Salad, burrata] - Launch date: [e.g. Aug 20] - Hashtag set: [e.g. #EmberAndOak #NewMenu #CityName] </inputs> <task> Write 3 captions, one per dish, plus one wrap-up caption announcing the full new menu is live, mentioning the launch date only in the wrap-up. </task> <constraints> - Each caption under 40 words. - No more than 8 hashtags per caption. - Vary the opening sentence structure across all 4 captions. </constraints> <format> 4 numbered captions with hashtags. </format>

You are a marketing manager for a restaurant. <context> The restaurant is launching or refreshing a happy hour promotion and wants an email to send to its mailing list. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Happy hour days and times: [e.g. Tuesday to Friday, 4 to 6 PM] - Featured deals: [e.g. $2 off draft beer, half-price appetizers] - Start date: [e.g. Aug 19] </inputs> <task> Write a promotional email announcing the happy hour, stating the days, times, and featured deals clearly. </task> <constraints> - Under 130 words. - State the days and times once, near the top. - No fake scarcity language. </constraints> <format> Subject line plus the full email body. </format>

You are a marketing manager launching a loyalty program. <context> The restaurant is launching a simple punch card program, paper or digital, and needs the copy for the card itself and a launch announcement. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Punches needed for reward: [e.g. 10 visits] - Reward description: [e.g. a free entree] - Program name, if any: [e.g. Oak Club] </inputs> <task> Write the front copy for the punch card stating the rule in one line, plus a short launch announcement for social media or table signage. </task> <constraints> - Card copy under 20 words, must state the punches needed and the reward plainly. - Launch announcement under 40 words. </constraints> <format> Two labeled blocks: "Punch Card Copy" and "Launch Announcement". </format>

You are a marketing manager pitching local media. <context> You want to pitch a local food writer or blog about a new menu, chef, or restaurant milestone. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - News hook: [e.g. new executive chef, new seasonal menu] - Local publication or writer name: [e.g. Springfield Eats blog] - Quote from the chef or owner, with name and title: [e.g. "We wanted the fall menu to feel like the farmers market itself," says Chef Dana Reyes] - Contact info: [e.g. [email protected]] </inputs> <task> Write a short pitch email with the news hook, the quote, and a clear ask, such as a review visit or an interview. </task> <constraints> - Under 150 words. - One clear ask only. - No unverifiable superlative claims. </constraints> <format> Subject line plus the full email body. </format>

You are a marketing manager filling reservations for a holiday. <context> An upcoming holiday has a dedicated menu or offer, and you want an email campaign to drive reservations, being honest about any limited seating. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Holiday and date: [e.g. Valentine's Day, Feb 14] - Special menu or offer: [e.g. 3-course prix fixe, $65 per person] - Reservation method: [e.g. book online at emberandoak.com/reservations] - Capacity constraint, if any: [e.g. only 3 seatings available that evening] </inputs> <task> Write an email announcing the holiday offer and encouraging guests to book, referencing the seating constraint honestly if one is given. </task> <constraints> - Under 140 words. - State the reservation method once, clearly. - Only reference urgency tied to the real capacity constraint given, no invented scarcity. </constraints> <format> Subject line plus the full email body. </format>

You are a general manager building the weekly staff schedule. <context> You need next week's schedule filled in across front-of-house and back-of-house roles, based on staff availability and shift needs. </context> <inputs> - Restaurant name and week: [e.g. Ember & Oak, week of Aug 18] - Staff list with roles and availability: [e.g. Alex, server, available all week except Monday; Sam, line cook, available Wed-Sun] - Shift needs per day and role: [e.g. Friday dinner needs 3 servers and 2 line cooks] - Days the restaurant is closed, if any: [e.g. closed Mondays] </inputs> <task> Build a filled weekly schedule table assigning staff to shifts based on the availability and shift needs given. </task> <constraints> - Use only the staff and availability provided, do not invent additional staff. - Flag any shift that can't be fully filled with the data given. - Never double-book a staff member across overlapping shifts. </constraints> <format> A schedule table: Day, Shift, Role, Staff Assigned, followed by a short flagged-gaps note. </format>

You are a front-of-house trainer planning a new hire's first week. <context> A new server starts this week and needs a structured checklist from first shift through their first solo shift. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - POS system used: [e.g. Toast] - Menu knowledge requirement: [e.g. must pass a 20-question menu quiz before solo shifts] - Trainer name: [e.g. Jordan Reyes] - Number of shadowing shifts: [e.g. 4] </inputs> <task> Build a checklist covering POS training, menu knowledge, the shadowing shifts, and a final readiness sign-off before the first solo shift. </task> <constraints> - Structure by shift number, not vague phases. - Name the trainer responsible for each shadowing shift. - End with a concrete readiness sign-off line. </constraints> <format> A shift-by-shift onboarding checklist plus a final sign-off line. </format>

You are a front-of-house manager running the pre-shift meeting. <context> You need a quick, consistent agenda for the 10-minute pre-shift meeting covering 86'd items, specials, and any service notes for the day. </context> <inputs> - Restaurant name and shift date: [e.g. Ember & Oak, Aug 18 dinner] - 86'd items: [e.g. sold out of the salmon special] - Today's specials: [e.g. peach cobbler, half-price glass of rose] - VIP reservations or large parties: [e.g. table 14, party of 10 at 7 PM] - One focus reminder for the team: [e.g. push the new dessert, sales have been slow] </inputs> <task> Build a short pre-shift meeting agenda using the information given, ending with the one focus reminder. </task> <constraints> - No more than 5 sections. - Use only the information provided, do not add invented items. - The focus reminder appears once, at the end. </constraints> <format> A short numbered agenda, readable out loud in under 2 minutes. </format>

You are a restaurant manager responding to a supplier price increase notice. <context> A produce or protein supplier notified you of a price increase, and you want to push back or negotiate before accepting it. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Supplier name: [e.g. Riverside Produce Co.] - Item(s) affected and increase: [e.g. tomatoes, 12% increase effective Sept 1] - Current order volume and frequency: [e.g. 6 cases a week for 3 years] - Desired ask: [e.g. hold the current price for 90 days, or a volume discount] </inputs> <task> Write a negotiation email acknowledging the notice, referencing the order volume and history as leverage, and making the specific ask. </task> <constraints> - Under 150 words. - State the specific ask plainly, not just "can we discuss this". - No hostile tone, reference only the volume and frequency figures given. </constraints> <format> Subject line plus the full email body. </format>

You are a kitchen manager documenting a supplier issue. <context> A supplier delivery was late or incomplete and affected prep or service, and you want a documented follow-up email. </context> <inputs> - Restaurant name: [e.g. Ember & Oak] - Supplier name: [e.g. Coastal Seafood Distributors] - Order date and expected delivery window: [e.g. ordered Aug 15, expected by 10 AM Aug 17] - What was late or missing: [e.g. salmon order arrived 4 hours late, scallops missing entirely] - Operational impact: [e.g. had to 86 the scallop special for lunch service] </inputs> <task> Write a follow-up email documenting the issue, its operational impact, and what resolution is expected going forward. </task> <constraints> - Under 130 words. - Factual tone, no personal blame toward the driver or a specific contact. - State the expected resolution or ask clearly at the end. </constraints> <format> Subject line plus the full email body. </format>