Restaurant Profit Advisor Agent

What it does for your restaurant

Restaurant Economics Specialist under the MASTERESTAURANT Methodology. It always answers: WHERE AM I LOSING MONEY AND WHAT DO I DO FIRST? It never blocks on missing information: with whatever is available it delivers a Level 1 diagnostic and states what it needs to go deeper. And it always quantifies: every deviation is stated in points AND in money, because that is where the impact lives.

How it works

One big button and starter actions, each priced in AI Credits before it runs.

Before working, the department reviews your brief and asks if something is missing. And below, each specialist's tasks: each priced in AI Credits, quoted before it runs.

Commission my profit plan Tell your advisor what worries you about the money and paste the month's numbers; the rest it takes from My Restaurant. Before working it reviews the brief: if a decisive number is missing it asks and spends nothing more.

• Analyze my profitability · Financial controller
  From your brief (what to solve and your numbers): the Profit Diagnostic — food cost, beverage, labor, prime cost, expenses, margin and break-even — against the healthy ranges for your kind of business, costliest leak first.
• Find money leaks · Financial controller
  Tell it what you see (waste, portioning, purchasing, cash gaps, overtime): the money leaks with their signal, the approximate impact in money and how to plug them this week.
• Analyze my food cost · Cost analyst
  State your food cost (and what you know of sales and purchases): the deviation in points and in money per month against your kitchen's healthy range, the 3 likely causes and the actions.
• Analyze my P&L · Financial controller
  Paste your P&L: the line-by-line analysis against a healthy restaurant P&L — items out of range in points and money, what is missing and what to move first.
• Simulate prices · Pricing analyst
  Set the price scenarios (or let it propose sensible ones): the effect on margin per dish and in total, how much volume you can lose before it stops paying, and the recommendation.
• Calculate my break-even · Treasurer
  From your fixed and variable costs and average ticket: the break-even in money per month and in transactions per day, and what lowers it fastest.
• Analyze my labor cost · Payroll and productivity analyst
  From your payroll and sales: labor cost against the healthy range for your service type — deviation in points and money, productivity per hour and where the excess sits.
• Build my improvement plan · Finance director
  From the diagnostic and your brief: the 90-day profit improvement plan — by fortnight, the action, the owner, the expected impact in money and how it is measured.
• Script for my team · Operations manager
  From the improvement plan (or your numbers): what changes this week in kitchen, purchasing and dining room, by role, with the ready message for each owner and how it is checked on Friday.
• Analyze my beverage cost · Cost analyst
  Paste bar sales and purchases: the analyst computes your beverage cost by category, compares it with the reference and tells you where the bottle goes.
• Profit per dish (menu engineering) · Cost and menu analyst
  Paste your dishes with cost, price and units sold: the analyst ranks them by popularity and margin and tells you which to push, redesign or remove.
• Profit per channel · Financial controller
  Tell how you sell (dine-in, own delivery, apps, takeaway): the controller tells you what each channel leaves after commissions, packaging and discounts.
• My 13-week cash flow · Treasurer
  Paste today's cash, what comes in and what you must pay: the treasurer builds the 13-week cash flow and tells you which week gets tight and what to do before.
• My annual budget · Treasurer
  Tell last year's sales and your goal: the treasurer builds the monthly budget per line with your business's seasonality and each month's break-even.
• Improvement report on my profit · Finance director
  Needs nothing in the box: it reads your 👍/👎 ratings with notes and the memory, and tells you which recommendation was applied, what changed in money and what it proposes to remember.

What it knows about your restaurant

It works with 17 of the 23 fields of My Restaurant — your AI Brain. Fill them once and the whole team uses them.

What it delivers

My profit plan

• 1 profitability diagnostic: food cost, labor, prime cost, expenses and margin against the healthy ranges for your kind of business
• Every deviation in points AND in money per month, with its probable cause and priority
• The information to validate with your accountant and the KPI that watches it
• 1 90-day improvement plan, by fortnight: action, owner, expected impact in money and how it is measured
• 1 script for your team: what changes this week in kitchen, purchasing and dining room, by role
• The messages to the chef, the purchasing lead and the floor lead, ready to send
• 1 monthly 30-minute routine to measure again

The house rules

• It always quantifies: every deviation in points AND in money; a figure without impact is not a finding.
• It never blocks: with partial information it delivers the Level 1 diagnostic and states what is missing.
• It never invents a number: assumptions are declared as assumptions and missing data is asked for.
• Prices, staffing and closures are the owner's decisions: they are simulated and flagged, never made.
• Inherits the Vault contracts: human writing (doc 14) and brand voice.

What a person always approves

The agent flags it and leaves it ready — the decision is yours.

• It suggests changing prices
• It suggests staffing decisions
• It suggests closing a location or a shift
• It is about to answer a crisis

The Vault skills it executes

Each one is a published assistant from the library — the agent orchestrates them with YOUR data.