Make the menu pay: 10 AI skills for the menu you already print.

10 skills for the menu you already print.

all 10 free, nothing to sign up for ↓

the menu is the only thing in the building every single customer reads, and most of them were priced two price rises ago. this is 10 Claude and Codex skills for making the same menu earn more, without putting a single price up.

the arithmetic underneath is the published kind, not a rule of thumb. a whole salmon yields about 64% once the head, bones and skin are off, so £5 a kilo bought in is £7.75 a kilo on the plate. a 70cl bottle gives 28 measures at 25ml and 20 at 35ml, which moves your cost per measure by 40%. a restaurant price has VAT inside it, so a margin taken off the till figure flatters every dish, and the dear ones most.

what they get you:

- cost a dish to the penny, from real invoices and real yields
- sort every dish into what sells, what earns, and what does neither
- get the 14 allergens written down, dish by dish, before you are asked
- describe a dish so it sells, without a claim you cannot keep
- spec a plate so it comes out the same whoever is on
- build tomorrow's special out of what is already in the fridge
- find where the money on the bar actually is
- change three lines instead of reprinting the whole menu
- have the vegan, gluten free and children's versions ready before they ask
- check the whole thing before it goes to print

half of them think it through in Claude, half get it done in Codex. one folder each. a minute to install.

the wording one tests every claim against the criteria the Food Standards Agency published. home-made means made here from primary ingredients, not assembled from pre-prepared ones. traditional wants a recipe a generation old. oven fresh and garden fresh mean nothing and should go. meat sold thawed is not fresh. the rewrite swaps the unprovable word for the specific fact sitting underneath it, which usually reads better anyway.

the allergen one refuses hardest. no cell is left blank, because a blank reads as a no to whoever is in front of the customer. nothing is recorded as absent from a recipe or a memory, only from the supplier's own specification, and where there is none it says so and keeps saying so. peanuts stay separate from tree nuts. your EHO, your chef and your suppliers decide what a dish is. the grid records what they told you and when.

no menu consultant, no EPOS upgrade, no reprint until you want one. you keep the menu you have - these just make it pay.

10 skills. one complete system.
and I'm giving the entire thing away for free

public information only, nothing invented. anything touching contracts, food safety, employment or tax prepares the work for your accountant, solicitor, HR adviser or EHO to check. it never pretends to be the advice.

Comment "MENU" and I'll send you the whole pack.

(and connect if we aren't yet - the DM won't go through otherwise)

#Hospitality #Restaurants #Menu