AI assistant · N3 Analysis with a verdict
Dish Cost & Profitability Analyzer for Restaurants
Rebuilds each dish's real cost at today's purchase prices, computes cash margin and price floor per item, and sizes how much money you lose every month on dishes sold below their floor.
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
- Overall food cost is an average, and averages hide things: on the same menu, some dishes fund payroll while others work for free without anyone noticing.
- This assistant takes the analysis down to the dish: it rebuilds cost at current purchase prices with real yields, calculates the cash each sale leaves and sets a floor under every price, so you know which items to defend, which to fix and what postponing it costs you monthly.
What you end up with
A dish-by-dish table with updated cost, cash margin and price floor, the monthly figure lost on below-floor dishes, and up to 5 concrete moves ranked by impact on the till.
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: «My food cost reads 34% and I have not touched prices in six months. Tell me what each dish costs me today and below which price I am working for free.»
Six of the 34 items: the ones carrying the most weight in the check. Net price, before consumption tax. In brackets, the date of the invoice it was costed with.
| Dish | Recipe cost today | Net price | Margin in money | Food cost | Price floor | Status |
|---|---|---|---|---|---|---|
| Bandeja de la casa | 22,400 (07-08) | 60,500 | 38,100 | 37.0% | 70,000 | 🔴 9,500 below floor |
| Sancocho de tres carnes | 19,100 (05-08) | 50,400 | 31,300 | 37.9% | 59,700 | 🔴 9,300 below floor |
| Trucha al ajillo | 24,900 (12-08) | 55,500 | 30,600 | 44.9% | 77,800 | ⛔ floor above the menu ceiling |
| Ajiaco santafereño | 13,900 (05-08) | 42,000 | 28,100 | 33.1% | 43,400 | 🟡 1,400 below floor |
| Arroz de la casa | 15,500 (30-07) | 38,700 | 23,200 | 40.1% | 48,400 | 🔴 9,700 below floor |
| Postre de la abuela | 9,600 (05-08) | 23,500 | 13,900 | 40.9% | 30,000 | 🔴 6,500 below floor |
The Trucha's floor —77,800— sits above the menu's 72,000 ceiling. That is no longer a pricing problem: at today's purchase prices this dish does not fit on this menu without changing portion, supplier or recipe. And nine of the 34 items, all drinks and desserts, still have no costing: until they do, the menu's weighted food cost carries ±6 points of error, and that is stated rather than hidden.
SUPUESTO: the 32% food cost ceiling used to calculate every floor is NOT an industry benchmark: it is the costing rule this assistant carries. Source: the assistant's own body (MASTERESTAURANT® Methodology). Sazón de Origen declares 34% overall —an average dragged down by drinks, which run at 18%— and the food dishes run between 33% and 45%. If the ceiling the house chose to defend were 35%, the Ajiaco would move from yellow to green and the gap measured on the cost side would fall from 6.1 M to 3.0 M a month. The ceiling is not a detail of the table: it is half the diagnosis.
The same difference can be read through price or through cost, and they are not worth the same.
| Dish | Units/month | Gap to floor (per unit) | Gap per month |
|---|---|---|---|
| Bandeja de la casa | 620 | 9,500 | 5,890,000 |
| Trucha al ajillo | 210 | 22,300 | 4,683,000 |
| Sancocho de tres carnes | 480 | 9,300 | 4,464,000 |
| Arroz de la casa | 190 | 9,700 | 1,843,000 |
| Postre de la abuela | 240 | 6,500 | 1,560,000 |
| Ajiaco santafereño | 355 | 1,400 | 497,000 |
| Total, 6 items | 2,095 | — | 18,937,000 |
Read through price: 18.9 M a month. That is what would have to be CHARGED for these six items to reach the 32% ceiling. It amounts to raising those six prices by 18.7% on average. The house's declared goal says, in so many words, lift operating margin from 8% to 14% without raising menu prices. There is no way out on that side.
Read through cost, with today's prices frozen: 6.1 M a month. That is the other road, and it is the one that fits inside the goal: the recipe cost of these six items is worth 38.5 M a month today and would have to be worth 32.4 M. That is 6.1 M —2.8 points of operating margin on the house's 214.0 M, almost half of the 6 points the goal asks for— and it is found in gram weight, supplier and reformulation, not on the printed menu.
Both figures come out of the same table and both are equally true. The one that is useful is the second, and only because this house's goal decides it.
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 are the **line-by-line costings** of the three heaviest recipes —quantity, dated purchase price and real yield per ingredient—, **each dish's margin repeated channel by channel**, and one way out per sick dish with an owner and a 30-day date.
See the full example — free accountWorks with these AIs
How to use it
Which of your data it uses
This assistant works with 10 of the 23 fields in «My Restaurant», among them Cuisine or concept, 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.
v1.2.12026-08-28Becomes FREE. The home page offers three freely readable assistants and two of its three links had been dead since the 2026-08-26 merge: MPV-0219 was absorbed and MPV-0217 retired, and nobody moved the `es_gratuito` flag to their heirs — the catalogue was left with a SINGLE published free card. This card is the heir the showcase copy already describes, so it takes that slot. From today `_QA/prueba_gratis_del_home.py` watches it: it reads the `data-slug` values from both home pages and requires each to be published AND free, so the next merge goes red before it reaches production.v1.2.02026-08-20Grounding: the costing stops talking about some dish and talks about yours. The task now costs the menu you declared, opens the table with this house's star dish —that one, not a sample plate—, sends to the sick list any item running above the reported food cost, checks every price floor against the published price band and re-runs the margin through each sales channel, because the same dish does not pay the same in the dining room as on delivery. The output weighs each item inside the average check, reads in the currency of the monthly sales and closes against the goal for the year. Duel stays at 100.0; client fields inside the working sections go from zero to eight.v1.1.22026-08-14Spelling: Spanish accents restored in the prose. No field marker, link or meaning changed.v1.1.12026-08-14Spelling fix: año/años with ñ in the Spanish text (markers untouched).v1.1.02026-08-13Body rewritten under the margin mandate: the analysis enters through the costing sheet, real yield and the price floor, with 6 numbered steps, 5 output blocks, 8 business fields, traps of the trade and a verification checklist.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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This assistant is free with an account
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