Prompt Library for Chef Consultant Pro: Audits, Costing & Turnarounds

Chef Consultant Pro is AI Chef Pro’s kitchen diagnostics agent, built to mirror a veteran operations auditor with 15+ years on the line. It tackles the brutal math that keeps owners up at night: actual vs. theoretical food cost, waste by category, recipe card accuracy, and margin per plate. Whether you’re a chef-owner running a single-unit gastropub in Portland or a corporate kitchen manager overseeing five high-volume concepts in Dallas, this agent digs into your numbers, spots the leaks, and proposes operational fixes—no sugarcoating, just a straight-up, data-driven outside perspective.

Why prompts matter with Chef Consultant Pro

A vague prompt like 'Audit my food cost' might generate a decent checklist, but specifics—segment, volume, average check, actual vs. theoretical window, waste streams to slice by protein, dairy, produce—yield a forensic report that mirrors a third-party audit costing thousands. Ask the agent to 'Conduct a 30-day food cost deep-dive for a 90-seat Italian-American joint in Chicago, $28 avg check, break down waste by meat, cheese, dry goods, and produce; cross-check 15 recipe cards for yield errors and flag any dishes where margin falls below 18%' and you get a margin-ranking, costed-out list with re-spec fixes.

In a regulated environment, generic prompts miss the compliance layer. American kitchens must operate under the FDA Food Code, HACCP plans, and FALCPA allergen labeling for the 9 major allergens. Without specifying that you need a HACCP flow review, the agent might not flag cross-contact risks in prep chains or temperature log gaps. Domain-specific prompts—like 'Review my hot-holding and cooling procedures against FDA Food Code 3-501.16 and suggest corrective actions for a high-volume NYC deli'—yield concrete, inspection-ready guidance, not theoretical blather. The same applies to UK (FSA, Natasha’s Law), Australia/New Zealand (FSANZ), and India (FSSAI) contexts, where a prompt that names the regulator gets you tailored compliance advice.

Prompt examples for Chef Consultant Pro

The 105 prompts are grouped into five practical areas: Full Kitchen Audits, Plate Costing & Recipe Cards, Concept & Menu Development, Turnaround & Crisis Management, and Operational Efficiency. Each prompt mimics a real-world consulting brief—from an overnight profit-and-loss deep dive for a struggling downtown bistro to a from-scratch menu concept for a new food hall kiosk in Austin. Start with the audit prompts for immediate diagnostics, then drill into costing and menu engineering to lift margins. These prompts don’t just ask for advice; they supply the kitchen’s vital signs—covers, check average, concept, and regulatory jurisdiction—so you get a surgical report, not a brochure.

Prompts for Kitchen Operations Auditor in Chef Consultant Pro

As a Kitchen Operations Auditor with over 15 years of experience in comprehensive kitchen diagnostics, I analyze a restaurant's profitability, operational efficiency, and quality using concrete metrics: actual vs theoretical food cost, waste analysis by category, spec sheet completeness, and menu item profitability. Chef Consultant Pro assists me as an advanced analysis tool to generate audit reports, benchmark pricing, and design corrective action plans, all within the framework of FDA Food Code, HACCP principles, and FALCPA allergen requirements.

How to use these prompts

You can start with a prompt like “Calculate the recipe cost of a dish and determine its true food cost.” Then tailor it to your operation. For example: “Calculate the full recipe cost of Pan-Seared Halibut with Spring Pea Purée and Lemon Beurre Blanc for a 120-seat restaurant in Portland, Oregon, factoring in actual waste: halibut fillet portioning from whole sides (15% waste), spring peas (5% waste), butter (no waste). Use Portland foodservice wholesale prices as of January 2025: halibut $18.50/lb, butter $4.75/lb, peas $2.80/lb, and set a target food cost of 28% with a 6 oz cooked halibut portion.” The more specific you are, the better the result.

Prompt / Request	Area / Goal / Pain point	Category
«Run a comparative analysis of actual vs theoretical food cost by menu item, flagging the 5 largest variances from the last month»	food cost audit	cost control
«Calculate the full recipe cost for the dish ‘Wild Mushroom Risotto with Black Summer Truffle and 24-month Aged Parmesan’ factoring in actual waste: arborio rice (0% waste), mixed wild mushrooms (30% waste), black truffle (20% waste), Parmesan (10% waste). Use current US foodservice wholesale prices as of January 2025 and determine the target food cost based on a 10 oz cooked rice portion»	recipe costing with waste	spec sheet
«Generate a kitchen audit report for a fine-dining restaurant with 80 seats, identifying food cost variances above 2%, the status of spec sheets (complete/incomplete/missing), waste by product category, and profitability by menu section (appetizers, seafood, meats, desserts)»	audit report	comprehensive diagnosis
«Benchmark US foodservice wholesale prices for high-end ingredients as of January 2025: wild striped bass, Pacific halibut, A5 Wagyu, Iberico pork (pluma), Oregon black truffle, Osetra caviar. Compare with prices from January 2024 and forecast the 2025 trend»	market benchmark	current pricing
«Design a 30-day quick-win plan to reduce the food cost of a Mediterranean restaurant from 38% to 32% without sacrificing quality: immediate actions on waste, supplier renegotiation, portion adjustment, and yield optimization by menu item»	30-day quick wins	rapid improvements
«Create a 90-day structural improvement roadmap for a restaurant needing to reduce food cost from 42% to 30%: kitchen brigade reorganization, implementation of full spec sheets, just-in-time ordering system, cost-control training, and daily inventory controls»	90-day structural improvements	action plan
«Generate a photorealistic image of the signature dish ‘Slow-Roasted Suckling Lamb with Red Wine Reduction, Black Celery Root Purée, and Herbes de Provence Crumble’ for a premium restaurant menu»	signature dish image	menu development
«Create a standardized spec sheet for the dish ‘Grilled Octopus with Smoked Paprika, Extra Virgin Olive Oil, and Sea Salt’ including: gross and net weights per portion, cooking loss percentage, precise cooking time, holding temperature, cost per ingredient, expected yield, and plating photo»	full spec sheet	standardization
«Export a full kitchen audit report for a high-volume commissary kitchen with an 18% food cost variance to PDF, including: executive cover page, summary of findings, analysis by menu category, theoretical vs actual variance table, prioritized action plan with timeline and estimated implementation budget»	export PDF	professional deliverable
«Propose a fee structure for a comprehensive kitchen audit consulting engagement for a 120-seat restaurant, including: initial audit (full diagnostic), implementation (90-day improvement follow-up), and kitchen brigade training (cost-control workshops). Present the budget as a professional proposal»	fee proposal	business model
«Analyze the profitability of a seafood restaurant’s current menu using the stars, horses, puzzles, and dogs model. Recommend which dishes to eliminate, re-engineer, or re-price»	menu engineering	menu profitability
«Develop a waste-control SOP operations manual for a professional kitchen: receiving protocol for raw materials, storage by temperature and category, prep system with target yields, leftover and repurposing controls, daily waste log by category»	operations manual	waste control
«Conduct a service-based food cost audit (lunch vs dinner) over a typical week, identifying which service generates the largest variances and proposing specific corrective actions to balance cost control»	service-based audit	operational analysis
«Calculate the actual vs theoretical food cost of a 45-item menu, identify the 10 items with the highest cumulative variance, and propose pricing or portion adjustments to reach a target food cost of 31% without cannibalizing sales»	variance analysis	cost optimization
«Design a training plan for a 6-person kitchen brigade on cost control and waste management: learning objectives, session content (spec sheets, recipe costing, portion control, by-product utilization), duration, methodology, and competency assessment»	training plan	knowledge transfer

Prompts for Gastronomic Concept & Menu Developer in Chef Consultant Pro in Chef Consultant Pro

As Gastronomic Concept & Menu Developer, you blend culinary creativity with business profitability from the very start of a project. Chef Consultant Pro helps you turn concepts into operational documents: precise costing sheets with true trim and waste percentages, complete spec sheets, menu engineering with contribution margin analysis, and professional deliverables ready to present to investors or opening teams. Whether you’re building a tasting-menu destination or a high-volume gastrobar, the agent guides you from ideation to kitchen-ready files grounded in US foodservice realities—FDA Food Code, HACCP, and FALCPA allergen labeling.

How to use these prompts

If you start with a short prompt like “Cost out a mushroom risotto,” you can get far better results by being specific: “Generate the full costing sheet for a shiitake and trumpet mushroom risotto for an upscale Italian restaurant in New York City, including 20% trim on fresh mushrooms, 28% target food cost, menu price, and contribution margin.” The more specific you are, the better the result.

Prompt / Request	Area / Goal / Pain point	Category
«Calculate the costing sheet for a premium steak tartare using prime Black Angus beef with toasted baguette and Dijon mustard garnish for a high-end steakhouse in Chicago. Factor in 35% trim loss on the subprimal and target a 28% food cost.»	Costing sheet with waste & profitability	Costs & Profitability
«Analyze the real vs theoretical food cost for a modern tavern in Austin grossing $45,000 a week in food sales, with consumption: seafood $8,200, meats $6,800, produce $2,100, non-alcoholic beverages $1,200. Calculate variances by category and suggest corrective actions if actual food cost exceeds the 32% target.»	Real vs theoretical food cost audit	Cost Control
«Generate the full spec sheet for a signature dish: Pan-seared halibut with Tolosa bean ragout and salsa verde for a seafood-focused restaurant in San Francisco. Include: description, ingredients in ounces per portion, HACCP-compliant procedure, 145°F service temperature, prep time, raw material cost, menu price at 30% food cost, and a reference photo (modern American plating).»	Signature dish spec sheet	Menu Development
«Create a photorealistic image of a signature dish: Slow-roasted lamb rack with Humboldt Fog goat cheese, truffle honey, and heirloom carrots for a wine-country restaurant in Sonoma. Minimalist plating, earthy and deep green tones, product-centric.»	Signature dish image generation	Concept Development
«Elaborate the menu audit report for an 80-cover restaurant in Denver proposing to reduce the menu from 45 to 32 items. Analyze the contribution matrix (stars/plowhorses/puzzles/dogs), identify the 5 lowest-margin dishes to remove, and recommend 3 new dishes to optimize menu engineering.»	Menu audit report	Menu Engineering
«Current market price benchmark for high-end ingredients in the US (prime dry-aged ribeye, Atlantic halibut, black truffle, aged Gouda) and compare with prices from 12 months ago using USDA and major broadliner data for the current quarter.»	Market price benchmark	Market Research
«Design the phased opening roadmap for a contemporary Mediterranean restaurant in Miami: Phase 1 (30 days) quick wins on menu design and staff orientation, Phase 2 (60 days) costing-sheet optimization and HACCP controls, Phase 3 (90 days) full production and service system targeting a 30% food cost.»	Phased opening roadmap	Project Planning
«Develop the investor proposal for a gastropub concept in Portland, OR: conceptual narrative, 28-item opening menu, estimated kitchen equipment investment ($50,000), projected average check ($35), weekly cover target (420), and consulting fee for concept development ($8,500).»	Proposal with consulting fees	Business Documentation
«Generate the operations manual (SOPs) for the cold station of a modern tapas and small-plates restaurant in Chicago: ingredient receiving and storage specs, shelf-life durations, cold-holding temperatures per FDA Food Code, plating procedures, and an end-of-service closing checklist.»	Operations manual (SOPs)	Operational Documentation
«Plan the brigade training program for the opening of a contemporary Italian restaurant in New York City: kitchen team structure, competencies per position, a 40-hour per person training calendar over 3 weeks, skill evaluation rubrics, and transfer of 12 signature-dish spec sheets.»	Brigade training plan	Training & Knowledge Transfer
«Compare the actual raw material cost for a 7-course tasting menu (beverages excluded) under three scenarios: in-house central kitchen, outsourced cook-chill, and a hybrid model. Factor in waste, trim, and added labor cost. Recommend the optimal production model for a restaurant group with three locations in the Pacific Northwest.»	Comparative cost analysis	Feasibility Study
«Create the full menu for a Nikkei Japanese-Spanish fusion restaurant opening in Los Angeles: section layout (cold, hot, robata, signatures, desserts), 24 total items, average food menu price $42, profitability analysis per section, and propose 3 signature dishes with detailed costing sheets.»	Full menu with profitability	Concept Development
«Distinguish between quick wins (first 30 days) and structural improvements (60–90 days) to optimize a menu currently running at 38% food cost: immediate price adjustments and removal of bottom-performers vs rolling out a spec-sheet system, portioning controls, and line training.»	Quick wins vs structural improvements	Improvement Plan
«Export to PDF the complete concept development dossier for a beach club in Miami: concept narrative, 35-plate menu with photographs, costing sheets for the top 10 sellers, equipment investment plan ($55,000), and year-one P&L projection.»	Export deliverable to PDF	Professional Documentation
«Evaluate the feasibility of launching a line of high-end ready-to-eat entrées (fifth-range) for a 2-Michelin-star restaurant in New York: capital investment in production equipment ($120,000), per-unit production cost, wholesale selling price at 35% margin, and projected 18-month payback.»	Fifth-range product development	Innovation & Diversification

Prompts for Crisis Kitchen Turnaround Specialist in Chef Consultant Pro in Chef Consultant Pro

The Crisis Kitchen Turnaround Specialist in Chef Consultant Pro rescues operations that are bleeding money, identifies the root causes of operational and financial decline, and restores profitability within 60–90 days without sacrificing quality. Chef Consultant Pro provides a rapid diagnostic methodology, cost-control tools, and an implementation roadmap you can execute with your existing kitchen team. Every turnaround starts with a numbers-first audit: plug in your actual vs. theoretical food cost, labor percentages, and menu mix, and the agent surfaces the biggest leaks. You then get a phased 90-day playbook—30-day quick wins like recipe standardization and supplier renegotiation, followed by structural fixes like menu engineering, portion-control systems, and hands-on brigade training in cost literacy. The goal: pull food cost back to target while keeping the plates strong.

How to use these prompts

Here’s how it works: you start with a short prompt, then add every detail that matters to your operation. For instance, if you begin with “Calculate the plate cost of a menu item,” you could sharpen it to: “Calculate the complete plate cost for Pan-seared Pacific halibut with capers, brown butter, and roasted new potatoes, using the current Seattle distributor price for whole halibut (10 lb average, 55% yield after filleting), cost of olive oil, capers, lemon, butter, and potatoes, a sale price of $34.00, and a target food cost of 28%.” The more specific you are, the better the result.

Prompt / Request	Area / Goal / Pain point	Category
«Perform a food cost audit comparing theoretical (32%) vs. actual (41%) in a Mediterranean restaurant in Chicago with an average check of $28, identifying the 5 line items with the largest variance and proposing immediate corrective actions.»	food cost audit	cost control
«Generate the complete plate cost breakdown for a daily lunch special offering three appetizers, three entrées, plus beverage and coffee, priced at $18.50 per person, calculating raw material cost per plate with specific trim and waste margins (seafood 45%, meat 30%, vegetables 20%) and a target food cost of 26%.»	menu costing	cost control
«Create the standardized recipe card for ‘Roasted Colorado lamb rack with port wine reduction and celery root purée,’ including exact ounce measurements per cover, step-by-step preparation steps, HACCP critical control points, expected yield, and a plating photograph.»	recipe card	recipe standardization
«Generate a photorealistic image of a signature turnaround dish: ‘Steamed monkfish loin with Mediterranean herbs, marjoram beurre blanc, and pickled seasonal vegetables,’ for use in the new recovery menu.»	signature dish image	concept development
«Export to PDF the complete operational audit report for a kitchen in crisis, including food cost diagnosis, menu profitability analysis, 30-day quick wins plan, and 90-day structural improvement roadmap, with comparative tables and executive recommendations.»	PDF report export	consulting deliverable
«Find current 2024 wholesale market prices for Maine lobster, Pacific halibut, and USDA Prime Angus beef in the US, listing reference suppliers, price per pound at origin, and typical negotiation margin for weekly orders over 50 lb.»	market price benchmarking	market data
«Prepare an audit report for a 120-cover downtown Boston restaurant, average check $42, actual food cost 38% (target 31%), menu of 45 items, and an 8-person kitchen team, diagnosing root causes and proposing a 90-day recovery plan.»	kitchen audit report	consulting deliverable
«Design a turnaround plan distinguishing quick wins executable in the first 30 days (waste reduction, supplier renegotiation, cutting 5 low-turnover dishes) from the structural improvements needed in 60–90 days (new engineered menu, portion control by weighing, staff cost training).»	quick wins vs structural	recovery plan
«Analyze the current 52-item menu of a chef-driven restaurant in Portland, classifying each dish using menu engineering (stars, plowhorses, puzzles, dogs) based on popularity and margin, and recommend which dishes to eliminate, reformulate, or add to optimize the menu’s overall contribution margin to 65%.»	menu engineering	menu analysis
«Propose a kitchen brigade reorganization for an 80-seat restaurant in Austin that currently has 12 team members with overlapping roles, defining positions, responsibilities, an optimized org chart, and a cost-control training plan to reduce food cost from 39% to 31% in 90 days.»	brigade reorganization	operational structure
«Calculate the financial impact of reducing food cost from 41% to 32% in a restaurant with $85,000 monthly revenue, detailing monthly food cost savings, gross margin increase, and payback period on training and controls if the consulting program investment is $6,500.»	financial impact	profitability analysis
«Prepare a commercial turnaround consulting proposal for a hotel group with three in-house restaurants, including initial diagnostic, 90-day action plan, defined deliverables, assigned team, fee structure (per project or monthly retainer), and guarantees of measurable food cost reduction.»	consulting proposal	consulting deliverable
«Develop a basic cost-control operations manual for a kitchen in recovery, including SOPs for receiving (weight and temperature checks), storage (FIFO and inventory control), production (standardized recipe cards and portion weighing), and daily close-out (actual vs. theoretical usage calculation).»	cost control manual	consulting deliverable
«Design a 4-session training program for a 6-cook brigade focused on cost control, including a syllabus, practical plate-costing exercises, waste tracking, and a results presentation, with the goal of reducing food cost by 8 percentage points in 90 days.»	training program	consulting deliverable
«Evaluate 5 alternative fresh product suppliers (seafood, meat, produce) for a restaurant currently using a sole vendor priced 15% above market, comparing product quality, price, delivery service, and payment terms to optimize monthly purchasing of $12,000.»	supplier evaluation	purchasing optimization

Prompts for Kitchen Opening Project Director in Chef Consultant Pro

As a Kitchen Opening Project Director, you need a strategic partner to plan, execute and deliver opening projects on budget and on time. Chef Consultant Pro helps you design professional kitchens with HACCP-compliant workflows, build operations manuals, create opening roadmaps, and train your brigade through service simulations. From equipment specs and staffing plans to food cost modeling and vendor benchmarks, the agent gives you the deliverables investors and executive chefs expect before the first ticket fires.

How to use these prompts

These are starting points you adapt to your operation and your concept. For example, if you start with "Give me a basic costing for a menu item," you could refine it to: "I need a full recipe costing with yield loss and menu price for a wood-grilled branzino with charred lemon and caper butter, assuming whole fish has 45% trim loss and I need a 3.5x multiplier to hit a 28% food cost in my Chicago restaurant." The more specific you are, the better the result.

Prompt / Request	Area / Goal / Pain point	Category
«Generate a full recipe costing for a wood-grilled branzino with charred lemon and caper butter, factoring 45% trim loss on whole fish, a 3.5x multiplier to hit 28% food cost, and a target menu price for a downtown Chicago dining room»	Food Cost & Recipe Costing	Yield-Loss Costing
«Compare theoretical food cost (24%) versus actual food cost (31%) across a 45-item menu, identify the 10 line items with the largest variance, and recommend corrective actions with assigned responsibility»	Food Cost Audit	Variance Analysis
«Create a standardized recipe card for a signature pan-seared halibut dish with herb crust, including portion weight, cooking technique, doneness spec, plating diagram, and photo reference»	Standardized Recipe Cards	Signature Dish
«Generate a photorealistic image of ahi tuna tartare with avocado, black sesame, and extra virgin olive oil in a contemporary minimalist plating style»	Concept Development	Image Generation
«Export to PDF the full food cost audit report for the Mar & Tide restaurant opening project, including recipe costings, variance analysis, and a 90-day action plan»	Deliverables	PDF Export
«Provide updated 2024 wholesale pricing for premium proteins and produce in the US market: wild-caught halibut, branzino, monkfish, milk-fed lamb, domestic Wagyu, and shiitake mushrooms per pound»	Benchmarking	Current Market Pricing
«Build a 90-day kitchen opening roadmap for an 80-seat restaurant, covering equipment procurement, brigade hiring, staff training, and full-service dry runs with timeline and milestones»	Planning	Opening Roadmap
«Design a brigade organizational chart for hot line, cold station, pastry, and receiving/logistics, with job descriptions, salary bands, and required competencies for a new opening»	Staffing	Brigade Org Chart
«Create the kitchen operations manual (SOPs) for a fine-dining restaurant, covering HACCP hygiene protocols, temperature logs, FIFO rotation, and lot-code traceability per FDA Food Code»	Operations Manual	HACCP SOPs
«Develop an opening training plan for a 12-person brigade, with a training calendar, skills assessments, station competency checklists, and daily mise en place inspection forms»	Training	Opening Training Plan
«Identify quick wins (first 30 days) versus structural improvements (60 to 90 days) to reduce food cost from 34% to 28% without sacrificing quality, with specific actions and named owners»	Turnaround	Quick Wins vs. Structural
«Perform a full menu engineering analysis: classify 50 menu items as stars, plowhorses, puzzles, or dogs based on margin and popularity, then recommend pricing and placement changes to optimize the menu»	Menu Engineering	ABC Classification
«Design a 1,300 sq ft professional kitchen floor plan with HACCP-compliant workflow, defined work zones, installed equipment schedule, and brigade layout to maximize throughput and minimize cross-contamination»	Equipment & Layout	Kitchen Floor Plan
«Prepare a commercial proposal for a kitchen opening consulting engagement, including scope of work, project phases, deliverables, timeline, and fee structure for an investor or ownership group»	Consulting	Commercial Proposal
«Create a receiving quality-control checklist for incoming raw materials, with acceptance criteria by category, receiving temperature thresholds per FDA Food Code, and traceability documentation requirements»	Quality Control	Receiving Inspection

Prompts for Cost Control & Profitability Consultant in Chef Consultant Pro in Chef Consultant Pro

As Cost Control & Profitability Consultant, your mission is to optimize the economics of every dish, menu, and food-service operation. Chef Consultant Pro helps you build precise recipe cost cards with real trim and yield losses, design data-driven menu engineering, and generate professional documents that justify your recommendations to ownership and the executive team. Whether you run a single fine-dining spot in Chicago or a multi-unit group across Texas, you get actionable numbers, not just spreadsheets.

How to use these prompts

These are starting points you can adapt to your kitchen and your collection. For example, if you start with "Cost out the lobster ravioli with cardamom sauce targeting a 28% food cost," you could customize it like this: "Cost out the full recipe card for Maine lobster ravioli with green cardamom cream sauce for a 65-seat upscale Italian restaurant in Boston. Use a supplier price of $38/lb for live 1.5 lb lobsters, real yield losses (cooking loss 15%, meat extraction 35%), fresh pasta made with durum semolina ($2.80/lb), Plugrà salted butter ($6.50/lb), heavy cream ($4.20/qt), and imported green cardamom pods ($18/lb). I need the costed-out recipe card with a 28% target food cost, suggested menu price, and a margin summary for the chef-owner." The more specific you are, the better the result.

Prompt / Request	Area / Goal / Pain point	Category
«Run a food cost audit for the last quarter at a Mediterranean restaurant group with 4 outlets and 1,200 covers per week, comparing theoretical food cost by department (cold line 32%, hot line 28%, pastry 35%, bar 45%) against actual, and identify the top 5 line items with the largest variance and their probable causes»	Actual vs Theoretical Food Cost Audit	Cost Control & Profitability
«Build a full yield-and-cost card for Japanese A5 wagyu ribeye (purchase price $85/lb) for a tataki plate with sake-honey reduction, factoring in bone-in trim loss of 25%, cleaning loss of 12%, cooking loss of 8%, final yield of 55%, a 6 oz portion, and calculate the real plate cost with a menu price of $85»	Cost Card with Real Yield Loss	Cost Control & Profitability
«Create a complete standardized recipe sheet for a signature wild striped bass en papillote with seasonal vegetables, black olive emulsion, and reduced fish fumet, including: dish description, ingredients with supplier and unit cost, phased prep steps with times and temperatures, finished plate photo, raw material cost, labor cost (5-person brigade, average hourly cost $18), energy cost, warewashing cost, yield and waste percentage, final plate cost, and menu price at a 70% margin»	Complete Standardized Recipe Sheet	Menu Engineering & Recipe Cards
«Engineer the menu matrix (popularity-profitability) for a 45-dish menu at a chef-driven restaurant with an average ticket of $65, classifying each dish as a Star (high popularity, high margin), Plowhorse (high popularity, low margin), Puzzle (low popularity, high margin), or Dog (low popularity, low margin), and recommend which dishes to cut, reformulate, or reposition, justifying with data and a target weekly item rotation of 15%»	Menu Engineering Matrix	Menu Engineering & Recipe Cards
«Generate a photorealistic image of a plate of boneless braised beef short rib confit for 12 hours in Napa Valley Cabernet with truffled potato purée and crispy leek straws, presented in a handcrafted matte black ceramic bowl, professional studio lighting, for use on a digital menu and social media»	Plate Image Generation	Concept Development & Presentation
«Research current high-end raw material prices in the US market (wild-caught East Coast seafood, heritage-breed pork, January 2025 seasonal produce) and build a benchmark comparison against prices from 12 months ago, identifying the items with the largest percentage increase and their impact on the plate cost of your top-selling dishes»	Market Price Benchmarking	Purchasing & Optimization
«Draft a complete operational audit report for an 80-seat restaurant that is losing money (operating margin -2%), including: analysis of missing recipe cost cards (28 of 45 dishes missing), food cost variance (theoretical 31%, actual 39%), uncontrolled waste (average waste 18% vs 8% target), a list of quick wins implementable in 30 days (cut food cost by 4 points) versus structural improvements needed in 60-90 days (recipe card system, brigade training, purchasing controls), and a consulting fee proposal for implementation»	Audit Report & Proposal	Consulting Deliverables
«Calculate the real cost of cross-utilization for a weekly menu with 3 daily prix-fixe menus (12 starters, 12 mains, 12 desserts) at a 60-seat restaurant, optimizing vegetable purchasing so the same ingredient appears in at least 3 different dishes (e.g., carrots in a starter, a main, and a side), estimating the potential savings as a percentage of total purchasing cost and proposing a purchasing plan with full-product utilization»	Cross-Utilization & Optimization	Purchasing & Optimization
«Develop a strategic pricing model for a premium brunch menu at a 5-star hotel (150 covers on weekends, target ticket $38), considering: price-demand sensitivity analysis, psychological pricing (9-ending decimals), competitive set (5 competing brunches within a 5-mile radius ranging from $28 to $52), marginal cost per additional cover (raw materials $8.50, proportional labor $6), and the optimal price that maximizes total margin without losing more than 12% of demand»	Strategic Menu Pricing	Cost Control & Profitability
«Create a 90-day roadmap to implement a cost-control system in a chain of 8 Italian restaurants, detailing: phase 1 (days 1-30) — initial audit, creation of missing standardized recipe sheets, training chefs de partie on costing; phase 2 (days 31-60) — implementation of daily raw material weighing, waste tracking by station, weekly food cost by restaurant; phase 3 (days 61-90) — menu revision based on menu engineering, supplier negotiation, KPI dashboard by outlet; include deliverables, responsible parties, and success metrics»	90-Day Implementation Roadmap	Consulting Deliverables
«Simulate the impact of removing 6 low-performing dishes (weekly rotation under 8%) from a 38-dish menu at an urban restaurant, calculating: theoretical inventory reduction (savings on stock of $2,400), projected improvement in global food cost (current 34%, target 31%), freed-up walk-in space and production capacity, and estimated cover revenue recovery by repositioning Star dishes on the menu»	Menu Impact Analysis	Menu Engineering & Recipe Cards
«Design a 20-hour training plan for the kitchen brigade (6 people) on cost control and recipe costing, structured in 4 modules of 5 hours: module 1 — fundamentals of costing and yield-loss calculation (theory + hands-on with 10 recipes); module 2 — portioning and portion control during actual service (quality control over 3 services); module 3 — variance analysis and daily quick fixes; module 4 — using an Excel food cost control template and weekly reporting. Include learning objectives, assessment methods, and materials»	Brigade Training Plan	Consulting Deliverables
«Export to PDF a professional commercial-proposal dossier for a cost-control consulting project at a restaurant group with 3 outlets (total 350 seats, annual revenue $2.8M, current average food cost 38%), including: executive summary, preliminary diagnosis, work methodology, 90-day intervention plan with quick wins and structural improvements, proposed investment (fees $8,500 per month for 3 months), performance guarantee (reduce food cost to 32% within 90 days), proposed consulting team, and comparable success cases»	Commercial Proposal PDF	Consulting Deliverables
«Calculate the real food cost of a 7-course tasting menu at a Michelin-starred restaurant in New York, breaking down: raw material cost per course (including yield loss for each prep), labor cost per course (total prep time 4.5 hours, average brigade hourly cost $22.50), energy and gas cost (ovens, burners, refrigeration), warewashing and presentation cost, proportional water and other utilities, and the menu price needed for a 68% margin (net of sales tax), comparing to the current price of $155 and suggesting adjustments»	Tasting Menu Food Cost	Cost Control & Profitability
«Draft a standard operating procedure (SOP) manual for kitchen waste control, including: receiving protocol (temperature, weight, quality, documentation), storage protocol (temperatures, locations, FIFO, rotation), production protocol (weighing raw materials before prep, expected yield by category), service protocol (portion control, plates sent vs plates sold), closing protocol (physical inventory, real waste calculation, waste log), and daily log templates for each phase»	Waste Control SOP Manual	Consulting Deliverables

Prompts for Training and Knowledge Transfer in Chef Consultant Pro

You are Chef Consultant Pro, specializing in culinary training and knowledge transfer. You diagnose team competencies, design customized training programs, implement execution standards, and ensure that knowledge is integrated so the system runs autonomously after your departure. You bring real line experience, not textbook theory, so your advice is practical, measurable, and built for professional kitchens. You work with chefs de cuisine, sous chefs, and kitchen managers to close skill gaps, reduce food cost, and create documentation that becomes the kitchen’s operating system. Your training plans follow assessment, intervention, validation, and transfer of ownership. You leave behind a brigade that can maintain quality without you.

How to use these prompts

These are starting points you adapt to your own kitchen and concept. For example, a basic prompt like “Give me a cost breakdown for a dish” becomes far more targeted when you specify: “Generate a full cost breakdown for ‘Pan-Seared Halibut with Brown Butter, Fried Capers, and Lemon’ assuming a 45% yield from whole fish (head-on, gutted), Plugrá butter at $4.99/lb, non-pareil capers at $0.50/oz, and calculate actual food cost with a menu price of $38.” The more specific you are, the better the result.

Prompt / Request	Area / Goal / Pain point	Category
«Conduct a real vs. theoretical food cost audit for ‘The Driftwood Grill’ comparing the last 8 weeks by section (meat, seafood, produce, wine & spirits) and identify the largest variances with their likely causes»	Cost Audit	Management Control
«Generate the full cost breakdown for ‘Roasted Colorado Lamb Rack with Garlic Smashed Potatoes and Port Wine Reduction’ including 30% trim waste from whole rack, 65% yield after Frenching, raw ingredient cost per portion, and target food cost percentage at a menu price of $52»	Costing with Yield	Technical Sheets
«Create the standard recipe card for ‘Wild Mushroom Risotto with Black Summer Truffle and 24-Month Parmigiano-Reggiano’ including exact weights, step-by-step execution, critical control points (HACCP), total preparation time, yield per portion, and reference photo of the finished plate»	Recipe Card	Standard Documentation
«Generate a photorealistic image of the signature dish ‘Maine Peekytoe Crab with Meyer Lemon Dressing, California Extra-Virgin Olive Oil, and Fresh Chervil’ for use on the menu and social media»	Signature Dish Image	Concept Development
«Export to PDF the complete training plan for the kitchen brigade at the ‘Serene Shores Boutique Hotel’ including a 4-week immersion program, schedule of theory sessions, practice checklists, competency evaluation by station, and a timeline for progressive autonomy»	Training Plan	Deliverable Documentation
«Research current salaries in the US hospitality sector for chef de parties, sous chefs, and executive chefs in mid-to-high-level cities (New York, Los Angeles, Chicago, San Francisco) including pay ranges, additional benefits, and 2024 culinary labor market trends»	Salary Benchmark	Market Analysis
«Prepare a commercial training consultancy proposal for the restaurant group ‘Northern Flavors’ that includes an initial competency assessment, a 3-month training program for 12 kitchen brigade members, a transfer plan for middle management, instructional materials, and fees by project phase»	Consulting Proposal	Business Development
«Prepare a quick wins (first 4 weeks) vs. structural improvements (60–90 days) report for an 8-person brigade with a food cost of 38% (target 32%), annual staff turnover of 45%, and inconsistent line quality, prioritizing high-impact immediate actions and a medium-term transformation plan»	Improvement Plan	Strategic Roadmap
«Design a technical competency assessment for a professional kitchen team evaluating 15 critical skills: mise en place, waste control, recipe adherence, working under pressure, station leadership, HACCP compliance, inventory management, FOH communication, production planning, plate presentation, equipment use, time optimization, apprentice training, problem-solving, and continuous improvement»	Competency Assessment	Team Diagnosis
«Develop the training program for middle management (chef de partie and sous chef) including modules on culinary leadership, section financial management, cost breakdown creation, quality control, team motivation, supplier management, and decision-making under pressure, with a 40-hour duration and theory/practical methodology»	Management Training	Leadership Development
«Create the Standard Operating Procedures (SOPs) for mise en place on the seafood station including daily receiving and storage checklist (temperatures, ice, presentation), cleaning and filleting procedures for the 8 main species, mise en place of accompaniments, holding procedures during service, and closing protocol with waste management»	Station SOPs	Operational Procedures
«Prepare the knowledge transfer plan to ensure the consulting chef can exit the project after 90 days leaving a self-sufficient system, including a minimum competency checklist per station, autonomy validation process, critical process documentation, issue escalation protocol, and post-consultancy follow-up schedule»	Transfer Plan	Project Sustainability
«Calculate the real vs. theoretical food cost of the 7-course tasting menu at ‘The Secret Garden’ restaurant, identifying variances per dish, root cause analysis (excessive trim, inconsistent portions, cold chain waste), and a corrective action plan with quantifiable 30-day targets»	Variance Analysis	Cost Control
«Generate the yield cost breakdown for ‘Joselito Iberico Pork Loin with Celery Root Purée and Reduced Bone Broth’ considering 62% yield from the whole Iberico loin, 18% cooking loss, cost of bones for broth, and calculate the sale price for a 28% food cost»	Yield-Based Costing	Menu Engineering
«Design the opening roadmap for ‘Costa Viva’ restaurant including a 12-week pre-opening timeline with phases for equipment procurement, brigade hiring, technical training, service dry runs, menu adjustments, and a pre-launch quality plan, with key milestones, assigned owners, and validation criteria»	Opening Roadmap	Project Planning

Prompts for Product Development, Industry & Business Consulting in Chef Consultant Pro

Chef Consultant Pro is your strategic partner for food-industry product development and for building your own brand as a culinary consultant. From standardizing recipes for high-volume commissaries to crafting commercial proposals with clear fee breakdowns, the agent helps you turn your kitchen expertise into scalable, HACCP‑compliant industrial solutions and a profitable, differentiated consulting business in the US market.

How to use these prompts

These are starting points you can adapt to your own operation and menu. For example, starting from the prompt “Give me the plate cost for this dish,” you might personalize it like this: “Calculate the full plate cost for lobster ravioli with brown butter for a fine-dining restaurant in Chicago, assuming a 55% trim loss on whole lobster, and give me the actual food cost per portion if live lobster is $28 per pound in the current market.” The more specific you are, the better the result.

Prompt / Request	Area / Goal / Pain point	Category
«Give me the plate cost for this dish»	Costing & Plate Costs	Basic Plate Cost
«Generate a current benchmark of wholesale foodservice prices in the US for major white fish, prime meats, and seasonal vegetables, showing price ranges per pound at origin and at the wholesale market»	Market Benchmark	Current Prices
«Calculate the actual vs. theoretical food cost for a mid-market restaurant with an average check of $45, showing typical variances by product family, and propose corrective actions if actual food cost exceeds the 28% target»	Costing & Plate Costs	Actual vs. Theoretical Food Cost
«Generate the full technical spec sheet for a signature roasted sea bass with herb crust, including exact portion weights, ingredient sourcing, step-by-step preparation method, optimal doneness, plating, service temperature, and tolerance margins»	Product Development	Technical Spec Sheet
«Create a photorealistic image of a signature dessert: white chocolate sphere with mango heart and hazelnut crumble, fine-dining presentation on a black slate with edible flowers»	Product Development	Dish Image
«Export to PDF the complete consulting proposal for a menu development project for a new restaurant in Austin, including scope, 8-week timeline, deliverables, assigned team, and fee breakdown»	Consultant Business	Commercial Proposal PDF
«Develop a turnaround plan for a struggling industrial kitchen that separates quick wins implementable in 30 days (waste reduction, vendor renegotiation, portion control) from structural improvements needed in 60–90 days (kitchen team reorganization, spec sheet rollout, new purchasing system)»	Turnaround & Improvement	Quick Wins vs. Structural
«Prepare a fee proposal for a high-volume commissary product line development project for a food company, with a scope of 12 standardized recipes, technical documentation for production, initial kitchen team training, and 3 months of follow-up, showing hourly rate and total project fee»	Consultant Business	Fee Proposal
«Design the opening roadmap for an 8,500 sq ft central kitchen for a casual restaurant chain, including equipment by zone, kitchen team headcount, HACCP workflow, construction schedule, service dry runs, and a 16-week opening training plan»	Opening Project	Central Kitchen Roadmap
«Develop a standard operating procedures (SOP) manual for a centralized takeout production kitchen, including receiving, temperature controls, traceability, mise en place, cooking, cooling, reheating, and plating, with daily visual checklists»	Opening Project	SOP Manual
«Calculate the plate cost of a premium A5 Wagyu burger for a gourmet burger chain, factoring in 25% cooking loss, bun yield, and determine the menu price needed to maintain a 26% food cost with an average check of $22»	Costing & Plate Costs	Industry Plate Cost
«Analyze profitability by product family (appetizers, mains, desserts, beverages) for an industrial catering company serving 2,500 meals a day, identifying margins per cover and proposing menu optimization based on sales mix and margin data»	Product Development	Menu Engineering
«Prepare a raw material cost audit for a 12-unit restaurant chain with annual revenue of $10.2 million, identifying the 5 product families with the highest food cost variance against target and proposing an action plan with potential savings»	Audit	Audit Report
«Develop the culinary concept and full menu for a healthy bowl franchise brand, including 8 base recipes with 4 interchangeable proteins and 3 sauces, cost per bowl, pricing for three price tiers ($14.90, $17.90, $20.90), and margin feasibility»	Product Development	Concept & Menu
«Create a comprehensive consulting proposal to launch a premium sous-vide prepared food brand, including initial diagnostic, 15-item menu design, production specs, quality control plan, pricing and margin projections, and launch budget»	Consultant Business	Comprehensive Proposal

Tips for getting more out of Chef Consultant Pro

Recipe Costing

Always include supplier price, estimated trim loss, and actual yield to calculate accurate plate costs. Example: 'Calculate the cost for pan-seared halibut with an $18/lb fish price, 30% cleaning waste, and 75% fillet yield to hit your target food cost.'

Menu Strategy

Always include establishment type, target guest, and positioning so menu advice aligns with your concept. Example: 'For a modern Basque spot in Portland's Pearl District with a $70 average check, build a seasonal vermouth pairing menu.'

Output Format

Specify the output you need: a costing spreadsheet, a PDF spec sheet, a list of recommended suppliers, etc. Example: 'Output the recipe cost in a table with columns for ingredient, quantity, unit, unit cost, extended cost, and percent of total.'

Benchmarking

Request market comparisons to validate your menu pricing so you're neither too cheap nor too pricey. Example: 'Compare the proposed price for lobster risotto against the benchmark for upscale Italian restaurants in New York and San Francisco to ensure it’s competitive.'

Waste Factors

Break down waste by type so your costing reflects reality. Example: 'For a whole beef tenderloin, budget 20% trim loss for cleaning and another 12% cooking shrinkage so you’re not surprised when the yield hits the plate.'

Supplier Sourcing

Ask for region-specific supplier recommendations to keep your costs grounded. Example: 'Name three organic suppliers in the Phoenix metro area for prime beef, seasonal veg, and local EV olive oil, including typical case sizes and lead times.'

SOPs

Build SOPs to lock in consistency shift after shift. Example: 'Create an SOP for the cold station mise en place: break down each task, prep times, holding temps (keep under 41°F per FDA Food Code), and visual quality checks before service.'

Team Training

Design training plans tailored to your team’s experience and menu demands. Example: 'Build a 4-week immersion program for a line cook team new to modern Japanese cuisine, covering knife skills, dashi fundamentals, plating, and a final tasting panel.'

Turnaround Plan

For struggling restaurants, request a full diagnostic with a prioritized action plan by impact and cost. Example: 'Assess a fusion spot with slow table turns, a 45% food cost, and quality issues; deliver a 90-day turnaround roadmap with quick wins and capital-light fixes.'

Iteration

Use the agent’s previous output as a springboard for deeper refinement without restating the whole context. Example: 'Take that recipe costing and adjust for a 12% jump in olive oil price, then suggest three plating tweaks that protect the margin without shrinking the portion.'

More prompt libraries for AI Chef Pro agents

Every agent in the suite has its own prompt library. Browse the rest and put the AI to work across your whole operation:

• Prompts for Allergen ID
• Prompts for Avant-garde Cuisine
• Prompts for Bakery Consultant Pro
• Prompts for Barista Consultant Pro
• Prompts for Bartender Consultant Pro
• Prompts for Burgers Pro AI+
• Prompts for Catering AI+
• Prompts for Chocolate Consultant Pro
• Prompts for Creative Bakery
• Prompts for Creative Chocolate Making
• Prompts for Creative Ice Cream Making
• Prompts for Creative Pastry
• Prompts for Gastro Lexicum
• Prompts for Executive Chef Pro
• Prompts for Fermentus Pro AI+
• Prompts for Food Pairing AI
• Prompts for Waste GenCal
• Prompts for Gastronomy Consultant Pro
• Prompts for Gelato & Ice Cream Consultant
• Prompts for Pastry Consultant Pro
• Prompts for Pizza Consultant Pro
• Prompts for VegChef Plant-Based
• Prompts for Restaurant Manager Pro
• Prompts for Sommelier Consultant Pro
• Prompts for Staff Meal

See every prompt library →