Who is this assistant for?

You hung the written standard at the pass and nobody reads it. The only photos you have are the menu ones, retouched and lit in a studio. The team sees the perfect plate and cannot tell when it has gone over. You changed supplier and the sheets at the pass are still last year's.

No AI in this library takes photographs, and neither does this one: the photo is shot by your team with the phone they already have. What is missing is not the camera, it is the criterion — nobody stops to read a paragraph with fifteen dishes on the window, which is why the best-written standard dies pinned to a wall. This assistant builds the sheet that gets obeyed in three seconds: it fixes the capture conditions so the photo repeats across locations and across months, it tells you to shoot the undercooked and overcooked versions too —that is what teaches the range— and it puts an expiry date on it, because a stale reference teaches the mistake with the authority of being on the wall.

AI assistant · N5 Complete system

◆ Included in the annual plan👨‍🍳 Standard Recipes, Spec Sheets and Productionv1.2.0 · 2026-08-27

Dish Photo Guide Builder for Restaurants

It does not shoot the photo: it builds the SHEET that hangs at the pass showing how each dish must leave. Repeatable capture conditions, the three shots per dish —the correct one, the underdone and the overdone—, the twelve-word caption and the date it must be reshot.

Depth

8/23

Your data

Compatible AIs

Steps to use it

Depth of the resulttap a level to see what you get

◀ Put out today's fireRun the year ▶

🏛️

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

No AI in this library takes photographs, and neither does this one: the photo is shot by your team with the phone they already have.
What is missing is not the camera, it is the criterion — nobody stops to read a paragraph with fifteen dishes on the window, which is why the best-written standard dies pinned to a wall.
This assistant builds the sheet that gets obeyed in three seconds: it fixes the capture conditions so the photo repeats across locations and across months, it tells you to shoot the undercooked and overcooked versions too —that is what teaches the range— and it puts an expiry date on it, because a stale reference teaches the mistake with the authority of being on the wall.

What you end up with

A repeatable capture sheet per dish; the three-shot table with its caption and its place at the pass; the twelve word caption template; the expiry table naming who reshoots each one; and a single-session shoot plan with owner, date and indicator.

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: «I hung the written plating sheets at the pass and two weeks later nobody was looking at them. The only photos I have are the ones a photographer took for the menu two years ago, studio-lit and on crockery I have already replaced. I want sheets a cook will actually use, for my three fastest-moving dishes.»

With the restaurant's phone, on the steel bench, in the light the kitchen has. None of this is optional: change one row and next month's photo cannot be compared with today's.

Dish	Angle	Height above the bench	Distance	Background	Light	Crockery
Bandeja de la casa	45°	35 cm	50 cm	Steel bench, no cloth	Kitchen LED, no flash	32 cm oval platter
Trucha al ajillo	Overhead, 90°	60 cm	—	Steel bench	Kitchen LED, no flash	31 cm flat plate
Sancocho de tres carnes	20°, almost at rim level	15 cm	40 cm	Steel bench	Kitchen LED, no flash	1.2 l clay pot

Two tape marks on the bench —one for the plate, one for the feet of whoever shoots— and the whole session fits in 3 min per dish.

SUPUESTO: the 45° at 35 cm come from no rule of food photography: they come from trying four combinations in this kitchen and keeping the only one where the bean pot does not hide the ground beef. If Sazón de Origen's pass had a heat lamp overhead, the shadow would change and it would all have to be retested before writing the sheet. And the sancocho is shot almost at rim level for a reason that is not aesthetic: at 45° you cannot see where the broth reaches, which is precisely the signal being taught.

Nine sheets, not three. The correct one says what to aim at; the other two say what the error looks like, which is what a cook needs at 12:40.

Dish	Shot	What it shows	Caption	Where it hangs
Bandeja de la casa	Correct	The spec build	Beef 120 g, nº12 ladle levelled. Beans level with the pot.	Fry station
Bandeja de la casa	Short	Missing beef	Platter shows between beef and rice: beef is short.	Fry station
Bandeja de la casa	Over	Excess beef	If the beef touches the rice, it went over. Send it back.	Fry station
Trucha al ajillo	Correct	Skin visible, sauce under	Fillet 220 g, skin up, sauce underneath, clean rim.	Grill station
Trucha al ajillo	Short	Fillet under spec	Clean rim wider than usual: fillet is short, weigh it.	Grill station
Trucha al ajillo	Over	Sauce misplaced	Sauce on top: the skin is hidden. Rebuild the plate.	Grill station
Sancocho de tres carnes	Correct	Broth level and meats	Broth 2 cm from the rim, meats visible from above.	Pot station
Sancocho de tres carnes	Short	Meats hidden	Meats under the cassava: reads as sancocho with no meat.	Pot station
Sancocho de tres carnes	Over	Broth to the edge	Broth to the edge: it spills over the 25 min trip.	Pot station

"If the beef touches the rice, it went over" does a job the scale does not. The gram weight lives in the spec sheet and is checked by weighing, a 20 second gesture nobody performs with 12 tickets on the rail. The sheet translates those 18 g of excess into a signal seen without stopping the hand: two things touching. It does not replace portioning —it makes it visible between weighings— which is why the caption names the gram weight as well as the signal: so whoever wants to check knows what to check against.

Dish	What voids the shot	Who reshoots it	How often it is reviewed
Bandeja de la casa	New chicharrón supplier, new gram weight, new platter	Location head chef	Every month, sheet in hand
Trucha al ajillo	New crockery, different fillet size, new supplier	Location head chef	Every month
Sancocho de tres carnes	New pot, change to the broth level in the spec	Location head chef	Every month

And the photos hanging today are already expired, all three. The menu ones were taken two years ago: the trout went out on a 26 cm deep plate and today it goes on a 31 cm flat one, the chicharrón comes from another supplier in a smaller piece, and the sancocho does not even appear because it was never photographed. Hung and expired, they teach the error with the authority of being printed — which is worse than having nothing, because the cook who obeys them believes he is doing it right.

Every sheet carries the date printed in the corner and the initials of whoever shot it. With no date, nobody knows whether looking at a photo means looking at the standard or looking at last year.

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

This is 3 of 4 parts. Behind the wall is **the shoot**: the 45 min session plan with the dish order and its reason, who shoots and who plates, the list of what must be ready before starting, **the map of where each sheet hangs by station and at what height**, the indicator every 7 days with the rule on who never measures it, and the two-minute script for presenting them without the "over" shot sounding like an accusation.

See the full example — free account

Works with these AIs

Claude con Claude Design — the best for this assistant It composes THE SHEET, not the photograph: it opens its canvas, lays out one board per dish and puts the caption and labels in place, with the slots where you paste your three shots. Ask it for the style contract before the first sheet.

How to use it

Have the spec sheet with gram weights at hand; if none exists, say so, because the assistant starts somewhere else.

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)— and the assistant reframes itself: you don't need another prompt.

Load the assistant into your usual AI and answer, one at a time, its questions about dishes, locations and outlets.

Receive the capture sheet and build the plate against the written gram weight, not against memory.

Take the three shots with the restaurant's phone, in kitchen light and without moving the angle between dishes.

Which of your data it uses

of 23

This assistant works with 8 of the 23 fields in «My Restaurant», among them Cuisine or concept, Number of locations 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.

Cuisine or conceptNumber of locationsBest-selling dishesTeam sizeActive sales channelsStrong and slow daypartsWhat makes you differentActive social channels (with the @ or the link)