Who is this assistant for?

You keep a temperature log and every box has said the same thing for months. Every plate goes out differently depending on who is on the pass. You bin product every week and could not name the cause. Food cost went up and the invoices look the same as last month.

The kitchen is the only station where three different things are lost at once: food safety, portion weight and waste. None of the three shows up on an invoice, which is why the owner finds out late, when the month's food cost has already climbed and nobody can explain why. This assistant orders the day by the path of the product rather than by the clock, forces a number onto every control —degrees, grams, kilos and hour— and turns the extra grams into points of food cost, which is the language decisions are made in.

AI assistant · N4 Executable plan

◆ Included in the annual plan✅ Checklists and Auditsv1.0.2 · 2026-09-23

Daily Kitchen Checklist Builder for Restaurants

Writes the daily kitchen station checklist in five phases that follow the product —receiving, storage, production, service and station close—, with temperatures written in degrees, the portion weight of your star dishes measured at the pass and waste logged with its cause.

Depth

10/23

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N4Executable plan

A plan with owners, deadlines and the metric you review. Not advice: an agenda someone can execute on Monday.

◆ This assistant 23 of the 164 published assistants are at this level

Is this for you?

What it does and what you get

The kitchen is the only station where three different things are lost at once: food safety, portion weight and waste.
None of the three shows up on an invoice, which is why the owner finds out late, when the month's food cost has already climbed and nobody can explain why.
This assistant orders the day by the path of the product rather than by the clock, forces a number onto every control —degrees, grams, kilos and hour— and turns the extra grams into points of food cost, which is the language decisions are made in.

What you end up with

Five chained deliverables: the station map by phase with its signature and its consequence, the cold-and-heat table with ranges and frequency, the weighing of your star dishes with food cost before and after, the waste log with cause and action, and the half-page printable sheet hour by hour.

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: "My kitchen covers the basics, but every plate goes out differently and food cost will not drop below 34 %. I want a sheet the station can run on its own from Monday to Sunday."

The Laureles kitchen, Monday to Sunday, guided by the product and not by the clock. Receiving lands between 7:00 and 9:30 a.m., storage as each delivery is closed, production from 9:30 to 11:30, service inside Tuesday-to-Friday lunch, and station close when the last plate leaves the pass.

Phase	Control point	Measure and unit	Role that signs	Consequence if it comes out NO
Receiving	Meat and trout at unloading	0 to 4 °C, weight against the invoice	Head chef	Sent back on the bay and the supplier is logged
Receiving	Frozen goods	−18 °C or lower, no frost on the packaging	Head chef	Never enters the freezer; it goes on the day's record
Storage	Container label	Date, hour and use-by written	Cold-kitchen assistant	Weighed as waste and never served
Storage	FIFO rotation	Oldest at the front, checked 1 time a day	Cold-kitchen assistant	The shelf is reordered before production starts
Production	Cooking the sancocho meats	74 °C at the centre	Hot-line cook	The dish does not reach the pass
Production	Cooling the beans	From 60 °C to 21 °C within 2 hours	Hot-line cook	The batch is discarded and logged as waste
Service	Portion weight of the three stars	1 g scale next to the pass	Pass cook	The portion is corrected inside the shift
Service	Hot holding	Above 63 °C, every 2 hours	Pass cook	Reheated to 74 °C once, or discarded
Close	Waste of the day	Grams and a written cause	Head chef	The sheet is not handed over without the cause

Nine points, not one more. The sheet fits on half a page because every point added lowers the odds that any of them gets truly measured. Illustrative figures, built from the data you gave.

Ten plates per dish, across two Tuesday-to-Friday lunch services, with different hands and no warning the day before. The 1 g scale lives beside the pass, not in the storeroom.

Dish	Menu price	Recipe weight	Served weight	Deviation	Recipe food cost	Served food cost
Bandeja de la casa	42.000 COP	720 g, with 90 g of minced beef	742 g, with 110 g of minced beef	+20 g of meat	34,0 %	35,2 %
Sancocho de tres carnes	34.000 COP	180 g of protein in 450 ml of broth	197 g of protein	+17 g of the mix	33,0 %	34,1 %
Trucha al ajillo	38.000 COP	180 g of portioned fillet	178 g	−2 g	35,0 %	34,9 %

The trout does not drift, and the reason is not discipline: the fillet arrives portioned and weighed from the supplier, so the hand does not decide. Where the cook serves with a ladle —the minced beef of the bandeja, the three-meat mix of the sancocho— the portion grows. That is where the leak is, and it closes with a calibrated 90 g ladle and the portion weight posted at eye level on the pass, not with a telling-off on Monday.

One finding that changes the conversation: Trucha al ajillo already runs at 35,0 % with the CORRECT portion. It does not fit under the 32 % ceiling of a promoted item, not even by cutting the fillet to 158 g, which would send complaints back from the table. There the problem is neither the offer nor the hand: it is the menu price, which would have to move from 38.000 to 41.600 COP to sit under the ceiling. Illustrative figures.

The sum is done once and understood forever. A gram of minced beef costs 26 COP, because the kilo comes in at 26.000 COP.

Item	Bandeja de la casa	Sancocho de tres carnes
Recipe cost	14.280 COP	11.220 COP
Excess served	20 g by 26 COP = 520 COP	17 g by 22 COP = 374 COP
Real cost of the plate	14.800 COP	11.594 COP
Recipe and real food cost	34,0 % to 35,2 %	33,0 % to 34,1 %
Plates sold a month	640	410
Monthly leak	332.800 COP	153.340 COP

That is 486.140 COP a month across two dishes, 5.833.680 COP over twelve months, and there is not a single invoice where it shows: the supplier charged the same, the till charged the same and inventory closed without a jolt. That leak lives between the ladle and the plate.

Now the honest reading, which is the one that prevents panic. Against the 214.000.000 COP of monthly sales, the leak weighs 0,2 points of food cost, not 1,2. The 1,2 is what THE DISH loses; the 0,2 is what THE HOUSE loses, because these two dishes are not the whole menu. The two figures serve different purposes: the dish figure rules in the kitchen and decides whether the ladle gets calibrated; the house figure rules over the yearly goal and says how much of the distance between 8 % and 14 % operating margin is settled here. Calibrating the ladle will not get you there; not calibrating it will not either. Illustrative figures, built from the data you gave.

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 seven-day waste log, with the columns Date, Product, Weight, Cost, Cause, Station and Action: 72.180 COP in one week at the Laureles location, the dominant cause named with its percentage and the decision rule that closes it —if expiry does not drop from 27.120 to under 15.000 COP a week within 30 days, the problem is not the label but the buying—. And the half-page printable sheet, box by box and hour by hour: the thermometer calibrated at 7:30 in iced water, the written fridge readings at 9:30, the beans that start cooling at 11:00 and have to be at 21 °C by 1:00 p.m., one plate in ten weighed at noon and the partial waste at 3:30.

See the full example — free account

Works with these AIs

ChatGPT — the best for this assistant The best fit here: it holds the arithmetic of the gram without breaking food cost and returns the printable sheet with hours and units intact.

How to use it

Have at hand the written recipe of one star dish with its portion weight, its menu price and the cost per kilo of the expensive ingredient.

Copy the assistant into your preferred AI along with your business details and answer what it asks about stations, refrigeration units and production hours.

Run one full day with the sheet it returns, measuring for real: thermometer in the product and scale on the pass.

Fix the boxes nobody could answer with a number and delete the spare ones; a box only goes in if another one comes out.

Print the corrected version, set who signs each phase and keep the waste log of the first four weeks.

Which of your data it uses

of 23

This assistant works with 10 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 conceptTeam sizeStrong and slow daypartsBest-selling dishesDish descriptions (paste your menu)Menu price rangeApproximate food cost (%)Average monthly sales

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 area

kitchenservice the register marketing management