AI assistant · N3 Analysis with a verdict
Average Check Growth Campaign Builder for Restaurants
Raises what every table leaves without bringing in one more guest: lever products chosen by money margin, suggestive-selling scripts per service moment and a weekly scoreboard to watch the check move.
N3Analysis with a verdict
Crosses YOUR numbers and takes a stand, with a table, units and currency. Not options: a recommendation you can defend.
◆ This assistant 24 of the 164 published assistants are at this levelIs this for you?
What it does and what you get
- The cheapest sale is the one made to the guest already seated, and almost no team works it with a script.
- This assistant picks the products worth pushing for their money margin, writes lines your team can say without sounding rehearsed and builds the scoreboard that shows, week by week, whether spend per visit is truly rising or only seems to.
What you end up with
Three lever products with money margin, suggestive-selling scripts per service moment in your brand's voice, the table piece described and a weekly scoreboard with baseline and illustrative goal.
EXAMPLE This is what you getAn example built with Sazón de Origen, the house's fictional restaurant.Not your data: your result is built with YOUR restaurant's.See the full example →Sample result
The owner asked this: "Tuesday-to-Friday lunch fills up on me and the till does not show it. I want to raise what every table leaves without touching menu prices, with the 9 operations people I have per location and without complicating my own delivery."
The three best sellers stay put. Bandeja de la casa, Sancocho de tres carnes and Trucha al ajillo already sell themselves; pushing them at peak stretches the pass and drops your turnover. The levers are built around them: one menu add-on, one table piece and one close.
| Product | Price | Cost per portion | Margin in money | Moment to suggest |
|---|---|---|---|---|
| Chicharrón carnudo add-on, 80 g | 9,000 COP | 2,700 COP | 6,300 COP | At order taking, Tuesday to Friday |
| Limonada de corozo jug, 1 L | 16,000 COP | 4,400 COP | 11,600 COP | Sunday, as soon as the table sits |
| Tres leches de panela, 90 g | 12,000 COP | 3,500 COP | 8,500 COP | Clearing the main course, both slots |
The three land at 30.0%, 27.5% and 29.2% food cost, under the 32% ceiling the house puts on anything running in a campaign. Your 34% is a different figure: it is the average of the whole menu, and it measures a normal visit, not a piece on offer.
Three discards, each with its number. The house wine by the glass (150 ml) leaves 10,800 COP, more than the dessert, and still goes out: it costs 7,200 and lands at 40% food cost. To reach 32% it would have to sell at 22,500 COP, and that is not a lunch wine. The arepa de choclo with quesito clears the cost filter (1,900 on 7,000, 27.1%) and the clock takes it out: it is griddled to order and adds 7 minutes to the pass, one more than the 6-minute cap.
The third one is a finding, not a lever: Trucha al ajillo sells at 42,000 with a 15,100 cost, which is 36%. There the problem is not the offer, it is the menu price —it would have to sit at 47,500 to fit under 32%— and you asked not to raise prices. It goes on the list for the next costing review, with portion weight and supplier on the table.
At four weeks the illustrative goal is 50,500 COP per visit in the strong slot, 2,500 more than today, with no new guest. Illustrative figures, built from the data you gave.
The matrix does not sort by taste: it crosses the money margin of each unit against what that unit costs the pass. With a full room the scarce resource is not the menu, it is the server's 15 seconds and the minute on the griddle.
| Does not touch the pass (1 minute or less) | Adds to the pass (2 minutes or more) | |
|---|---|---|
| High margin (6,000 COP or more) | What you push. Limonada de corozo jug (11,600), tres leches de panela (8,500) and the chicharrón add-on (6,300; one minute on the griddle, since it is fried in the morning). All three, all four weeks, inside the two slots. | What stays put. Bandeja de la casa, Sancocho de tres carnes and Trucha al ajillo. They sell themselves and they go through the kitchen: pushing them between 12:00 and 14:30 raises the check and lowers your turnover. The trout is also waiting on a price review. |
| Low margin (under 6,000 COP) | Charged, not suggested. Tinto campesino (1,900 margin) and a side of rice (3,100). They take the same 15 seconds as the jug and leave a sixth of it. If the guest asks, they come; in the script, they do not. | Out of both slots. Arepa de choclo with quesito: 5,100 margin and 7 minutes on the griddle. It comes back on a quiet Sunday and by your decision, never by the server's on a full Tuesday. |
The wine by the glass appears in no quadrant because it went out earlier, at the cost filter. This matrix only sorts what already cleared 32%.
The judgement, declared and arguable: with a full room, a minute on the griddle is worth more than 3,000 COP of margin. The concession: if your strong slot were Sunday alone, with long tables and no rush, the arepa would be a lever and not a discard. There it is the clock that takes it out, not the number.
Five rows, none longer than 15 seconds read out loud. The longest, the jug one, takes 11.
| Moment | Who says it | The script | When NOT to say it |
|---|---|---|---|
| Tuesday to Friday, taking the order | The server on the station | "We fry the chicharrón early and it runs out. For 9,000 I can put a portion on the bandeja, shall I send it?" | If the kitchen is over 20 minutes on the pass, or if the table already ordered two mains for two. And never twice: the first one sells, the second erases your tip. |
| Tuesday to Friday, clearing the main | The same server | "We still have tres leches, made here this morning with panela. Shall I bring one, or one to share?" | If the guest asked for the bill before you reached the table. They already decided, and dessert gets offered next time. |
| Sunday, as soon as the table sits | Whoever greets at the door | "For the table we have the limonada de corozo jug, one litre, enough for four. Shall I leave it while you order?" | On tables of two, where half the jug comes back. There it is the glass, not the jug. |
| Sunday, clearing the main | The server on the station | "Before the bill: a tres leches for the table? It comes with two spoons." | If there is a queue at the door and the table has been seated over 90 minutes. |
| Own delivery and the delivery platform | Nobody | No spoken script: the add-on goes written as a line on the listing, with photo and price. | Always. Nobody gets a phone call to be offered a dessert. |
They are rehearsed for three days before the start, out loud, with the 9 operations people at each location: whoever does not rehearse does not suggest. In the 15-minute meeting each person says their row twice, and the second one is what goes out to the floor.
Illustrative example generated with a fictional restaurant. Not a promise of results, not a client case.
This is 3 of 5 parts. Behind the wall sit the two pieces that get executed. The double-sided table card, 10 × 14 cm, with the word-for-word text of each face —the jug when guests sit down, the dessert when the server turns it over while clearing the main—, the 48 units at 2,000 COP it costs to produce, the day it comes off the table and the different version for delivery, because the jug does not travel. And the four-week scoreboard, read on Mondays at 10 with Sunday already closed: six columns —week, check in the slot, covers, suggested units, sales mix and extra margin—, the baseline row from the last eight weeks, the week 2 cut-off that sends the team back to rehearsal if the mix does not pass 12%, and the rule that forbids reading the check when the covers moved.
See the full example — free accountWorks with these AIs
How to use it
Which of your data it uses
This assistant works with 9 of the 23 fields in «My Restaurant», among them Average check (with currency), Dish descriptions (paste your menu) and Best-selling dishes. It does not ask out of curiosity: these are what make the answer speak about YOUR scale instead of an industry average — the same calculation on a business of another size returns a number you cannot decide with. You fill them once and they apply across the library, so the second assistant you open already starts with them in place. Whatever you leave blank, the assistant asks for one thing at a time instead of inventing it, and says so before answering, so you know what it is working from.
Always up to date
Every assistant carries a visible version and date. When an AI changes how it works, the assistant's version goes up and you see what changed.
v1.3.12026-08-26The body stops contradicting the answer ladder. It used to say «do not move on until it arrives», the very order the ladder was born to replace: the assistant asked the owner for what the owner does not have and stalled. It now says what the house doctrine says — ask one at a time, and if they do not know, continue with a marked assumption. FORMAT OF THE RESULT was not touched, so the example still corresponds and its seal moves up with the card.v1.3.02026-08-25Card completed (doc 11): who it is for, a sample result with the fictional restaurant Sazon de Origen, and recommended AIs. The assistant body did not change.v1.2.02026-08-20Rooting: the four working sections stop naming the concept and work on the data. The task filters levers by food cost and price range, leaves the best seller alone, suggests only inside the strong dayparts, splits the script across the team size and takes the average check as baseline and goal at once; format, verification and next step are conditioned by the same data. The strong-dayparts field is declared in the context. Body kept under the 800-word ceiling: text was swapped, not added.v1.1.12026-08-14Spelling: Spanish accents restored in the prose. No field marker, link or meaning changed.v1.1.02026-08-13Body rewritten under the margin mandate: 6 suggestive-selling campaign steps, 5 named output blocks with columns, 8 business fields, named trade traps, verification checklist and pass-time and measurement figures with units.Same method, another variant
Inside the app this is a single control: you press it and the assistant reframes itself, including the variants that don't appear here because they don't have their own page yet.
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