Who is this assistant for?

There are three things people tell you every week that strike you as false, and you have never said them in public for fear of sounding combative. You posted a strong opinion, the comments piled up, and you answered them one by one late at night, annoyed. Your content is pleasant and tells you apart from no other restaurant in town. One of your videos filled with people who argued a lot and ordered nothing.

Every owner knows the three things people say every week that strike him as false, and he keeps them to himself so as not to look like a picker of fights. Fair enough: most restaurant controversies collapse because nobody backed them with anything. This piece turns that irritation into material under one condition that orders the whole job: every contrarian claim must stand on a figure from your own restaurant or on the way it operates, and whatever cannot stand is not softened, it is dropped. On top comes the part almost nobody writes before posting: how much reputational risk is being bought, what gets answered in the comments, and what never does.

AI assistant · N5 Complete system

◆ Included in the annual plan🎬 Hooks, Scripts and Viral Contentv1.0.0 · 2026-08-20

Contrarian Hook Generator for Restaurants

Contradicting a belief everyone repeats opens the video; backing it with a figure from your own kitchen is what keeps the argument from turning against you. This one delivers the belief map with its risk rating, the counter-claim for each belief with house proof attached, and the defence sheet for the comments that arrive afterwards.

Depth

15/23

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Steps to use it

Depth of the resulttap a level to see what you get

◀ Put out today's fireRun the year ▶

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N5Complete system

Several chained pieces you install and operate over time, with their review cadence. It changes how the business runs, not one decision.

◆ This assistant 110 of the 164 published assistants are at this level

Is this for you?

What it does and what you get

Every owner knows the three things people say every week that strike him as false, and he keeps them to himself so as not to look like a picker of fights.
Fair enough: most restaurant controversies collapse because nobody backed them with anything.
This piece turns that irritation into material under one condition that orders the whole job: every contrarian claim must stand on a figure from your own restaurant or on the way it operates, and whatever cannot stand is not softened, it is dropped.
On top comes the part almost nobody writes before posting: how much reputational risk is being bought, what gets answered in the comments, and what never does.

What you end up with

The belief map with who holds each belief, how widespread it is, its reputational risk and the decision to run, wait or drop it; the counter matrix with house proof beside each row, the dish behind it, the network where it gets said and the 14-day metric; and one defence sheet per hook, with answers pre-written for the predictable comments and the limit of what never gets answered.

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

Sazón de OrigenFictional contemporary Colombian restaurant in Medellín, 2 locations, 6 years in business. Every sample result in the library comes from this same case. Fictional restaurant

The owner asked this: «Sazón de Origen, contemporary Colombian food in Medellín: 2 locations, 6 years, 24 people, average check of 48.000 COP and 34% food cost. I sell in the dining room, through my own delivery and one delivery platform, and I post on Instagram and WhatsApp. I am tired of being told that home-style food has to be cheap and that delivery arrives exactly like the plate in the dining room. I want hooks that say the opposite and that I can defend with what I actually do in my kitchen, without picking a fight with anyone.»

Belief, as people say it	Who holds it	How widespread	Reputational risk	Decision
«Home-style food has to be cheap»	Weekday lunch guest	Very widespread	Medium	Runs: the recipe costing backs it
«Delivery arrives just like the dining room plate»	Own-delivery guest	Widespread	Low	Runs: the delivery menu is already trimmed
«You have to be on every delivery platform»	Owners in the trade	Very widespread among peers	Medium	Runs: the commission comes out of this till
«The bigger the menu, the better the restaurant»	Weekend guest	Very widespread	Low	Runs: the menu went from 28 to 19 dishes
«A restaurant that is empty at lunch is a bad restaurant»	Trade and guests	Medium	High	Waits: Tuesday does 45 covers and the counter would read as an excuse

How it was decided. All five came from the table, the peer group and the last 90 days of reviews; none was invented to have something to say. The first four run because a house figure holds them up. The fifth waits, not because it is false, but because anyone hearing it will look at the Tuesday dining room and find the evidence against it. It is filed with its condition written down: it returns when Tuesday holds 60 covers for 4 straight weeks.

No.	Belief being contradicted	The counter, first line	The house proof shown on camera	Dish or figure	Channel	14-day metric
01	Home-style food has to be cheap	«Home-style food is not cheap food: it is the food that spends 6 hours in the pot.»	Beans go on at 5:00 a.m. and the meat is weighed: 220 grams per platter	Bandeja de la casa, 34.000 COP	Instagram	Platters sold Tuesday to Friday (target: from 62 to 80 a week)
02	Delivery arrives like the dining room	«There are three dishes we will not send you by delivery, and it is not laziness.»	Trucha al ajillo loses its point after 25 minutes in transit; it was pulled from the delivery menu in writing	Trucha al ajillo	Instagram and WhatsApp	Cold-plate complaints (target: from 5 to 2 in 90 days)
03	You have to be on every platform	«We pulled dishes off the platform on purpose: the commission was eating the plate.»	At 34% food cost, on the platform the trout left less contribution margin than the same trout on own delivery	Trucha al ajillo	Instagram	Own-delivery orders (target: +15% in 4 weeks)
04	The bigger the menu, the better	«We cut 9 dishes off the menu and the sancocho got better.»	The menu went from 28 to 19 dishes in 2024; protein waste dropped and the pass stopped fighting 6 preparations at once	Sancocho de tres carnes, 42.000 COP	Instagram	Sancochos sold on Sunday (target: 55)

What holds the matrix up. No row is an opinion: each one shows something already in the operation —the hour the pot goes on, the scale, the trimmed menu, the record of the 9 dishes that left—. All four push dishes with healthy contribution margin and none asks for a discount, because with an average check of 48.000 COP and the goal of lifting operating margin from 8% to 14% in 12 months without touching menu prices, a counter paid for by discounting fixes the video and breaks the month. Row 03 is filmed with the owner talking about his own numbers, never with the platform's name on screen. Illustrative figures; targets get recalculated with the real sales of the following 2 weeks.

Illustrative example generated with a fictional restaurant. Not a promise of results, not a client case.

This is 2 of 3 parts. Behind the wall sits the **defence sheet**: the pre-written answer to each hook's predictable comment, the list of what never gets answered, and the regret zone with the discarded beliefs —health claims, judging the guest, neighbourhood competitors— plus the exact condition that would bring back the only one left waiting.

See the full example — free account

Works with these AIs

Claude con Claude Design — the best for this assistant The only one that COMPOSES the piece instead of describing it: it opens its canvas, builds one artboard per unit and sets the text in place. Ask it for the style contract before the first piece, and have screenshots of your reference account at hand.

How to use it

Fill in My Restaurant with your main guest, your signature dishes, your promise and your tone of voice: the counter-claim is defended with those four fields.

Pick what you need on the card —how far it goes (the text only, the text and the sketch, the text and the designed pieces); how many hooks (1, 3, 5, 10)— and the assistant reframes itself: you don't need another prompt.

Copy the whole assistant and paste it into the AI you use daily.

Answer its questions one at a time, starting with what people say about your trade that strikes you as false.

Receive the belief map, the counter matrix and the defence sheet; delete any counter without house proof yourself before approving anything.

Which of your data it uses

of 23

This assistant works with 15 of the 23 fields in «My Restaurant», among them Restaurant name, Business type and Cuisine or concept. 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.

Restaurant nameBusiness typeCuisine or conceptCity and countryYour main guestWhy they visit (consumption reasons)Best-selling dishesWhat makes you differentMenu price rangeActive social channels (with the @ or the link)Active sales channelsAverage check (with currency)Communication toneApproximate food cost (%)Main goal this year

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.

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.

Which hook type

curiosity problem and solution storytellingcontroversyoffer Viral Hook Engine for Restaurants