Sample result
Dish Name Builder for Restaurants
The owner asked this:"I have three new dishes with no name and an old one, the Plato del chef, that almost nobody orders. I want to name the three and decide what to do with the fourth before the menu goes to print."
① The five dishes and their entry
Five dishes on the table and a different decision for each one. Before a single name was proposed, every dish got its card and its costing sheet: a name that does not come out of there is a bright idea in nice handwriting.
| Dish | What it carries | Name today | Menu price | Cost per plate | Food cost | Entry |
|---|---|---|---|---|---|---|
| Panela-glazed pork rib | rib, cane-sugar panela, arracacha purée | no name | 46,000 COP | 14,720 COP | 32% | Christening |
| Young-corn parcel | choclo, fresh quesito, husk | no name | 28,000 COP | 9,520 COP | 34% | Christening |
| Oven-baked flank | sobrebarriga, criolla potato, hogao | no name | 52,000 COP | 17,160 COP | 33% | Christening |
| Rice with chicken, chorizo and plantain | rice, chicken, chorizo, plantain | "Plato del chef" | 38,000 COP | 13,300 COP | 35% | Rescue |
| Traditional platter | beans, chicharrón, arepa, egg | "Bandeja de la casa" | 54,000 COP | 18,360 COP | 34% | Hands off |
"Plato del chef" is the one the house wants to push, and the finding there is not about the name: at 35% food cost it sits above the 32% the house sets as the ceiling for a promoted piece, with the menu averaging 34%. At 41,600 COP the same dish lands at 32%; if the price does not move, cost per plate has to come down to 12,160 COP. It gets named anyway, but it is not promoted until one of the two gives: the problem there is not the name, it is the menu price.
"Bandeja de la casa" is not touched, and that was the hardest call of the session. Six years on the menu, 22% of units sold over the last 12 weeks, and guests who order it without opening the menu. A new christening would have to rebuild that recognition from zero, and recognition never shows up on a costing sheet even though it gets paid for. Illustrative figures, built from the data you gave.
② Twelve candidates and the ones that fell
Four quarries produced twelve candidates. Here are the four chosen and the four discards that teach the most; the other four sit in the full sieve.
| Candidate | Quarry | Characters | Understood without asking | Collision | Verdict |
|---|---|---|---|---|---|
| Costilla en panela | Anchor ingredient | 18 | Yes | None | CHOSEN |
| Envuelto de choclo | Anchor ingredient | 18 | Yes | None | CHOSEN |
| Sobrebarriga al horno | Technique | 21 | Yes | None | CHOSEN |
| Arroz de la fonda | The house | 17 | Yes | None | CHOSEN for the rescue |
| Costilla braseada a baja temperatura | Technique | 36 | Yes | None | Out: does not fit the 24-character field on the point of sale |
| Panela y candela | The house | 16 | No | None | Out: sounds good and says nothing about the food |
| Costilla en su jugo | Anchor ingredient | 19 | Yes | None | Out: promises a sauce the dish does not have |
| Sobrebarriga de la casa | The house | 23 | Yes | Clashes with "Bandeja de la casa" | Out: "de la casa" already has an owner on this menu |
Two discards carry the whole method. "Costilla braseada a baja temperatura" was the most precise of the twelve and fell over 12 characters too many: the point of sale cuts it, the server types whatever fits, and the sales mix stays dirty for the rest of the year. And "Costilla en su jugo" promises sauce where there is a dry glaze; that promise comes back as a returned plate, and with that rib's food cost at 32%, two send-backs wipe out the table's contribution margin.
The collision rule is not about taste: "Sobrebarriga de la casa" and "Bandeja de la casa" abbreviate the same way on the docket, and an ambiguous docket at 1:10 p.m. on a Thursday costs one plate remade.
③ Costilla en panela, place by place
The chosen name, written for each place where it lives. Four places and five rows, because this house's delivery channel is two: its own and the delivery platform. The character caps are assumed until you check them against your point of sale.
| Place | How it is written | Character cap | Who types or says it | Signal measured |
|---|---|---|---|---|
| Dining-room menu | Costilla en panela | 18, one line | Admin | Units sold per week |
| Docket and point of sale | COSTILLA EN PANELA | 24 (assumed) | Server | Dockets with no handwritten note |
| Own delivery, over WhatsApp | Costilla en panela | free | Delivery assistant | Orders that name it without seeing a photo |
| Delivery platform | Costilla en panela · cerdo glaseado con arracacha | 60 (assumed) | Admin | Searches that end in an order |
| Server's mouth | "la costilla en panela, that bakes for 12 hours" | one sentence | Floor manager | Tables that order it without asking what it is |
On the platform people type "costilla", not "panela": that is why the searched word goes first and the explanation comes after the middle dot, where the title still fits. In the dining room the short name is enough, because the description sits below it. In the server's mouth the name travels with one kitchen fact and no more: if it needs two, the name was not finished.
The same 18 characters hold all five rows without breaking. That is the whole test, and it is run before the menu goes to print, not after.
The full example has 2 more part(s): you see them inside the library, with your account.