Who is this assistant for?

The same dish goes out with more rice or less meat depending on who is plating that night. A guest asks whether the dish contains gluten and the server glances toward the kitchen. The photo you have is two years old and today's plate looks nothing like it. What arrives in the delivery box is not what leaves for the dining room, and the customer notices before you do.

The dish comes out different depending on who plates it, the server improvises the description, and when someone asks about gluten the answer comes from memory. This assistant writes down what the guest receives —served weight, plating, temperature, allergens— and what the person selling it says. It is not the recipe: the recipe says how it is made, this sheet says what reaches the table and what can be promised about it.

AI assistant · N5 Complete system

◆ Included in the annual plan👨‍🍳 Standard Recipes, Spec Sheets and Productionv1.1.0 · 2026-08-27

📷 Works best with an AI that sees photos (invoices, dishes, screens)📚 Works best with an AI that reads long documents in one pass (your full menu, a manual) · optional

Dish Spec Sheet Builder for Restaurants

A recipe card and a standard recipe are the SAME document with two names, and at the top you pick what your kitchen calls it. In this one —recipe card— the pass and the floor lead: builds each dish's spec sheet as a pass-and-floor document: identification and price, plating with photo and crockery, served weight measured during service, declared allergens and the script it is sold with.

Depth

9/23

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 ▶

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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

The dish comes out different depending on who plates it, the server improvises the description, and when someone asks about gluten the answer comes from memory.
This assistant writes down what the guest receives —served weight, plating, temperature, allergens— and what the person selling it says.
It is not the recipe: the recipe says how it is made, this sheet says what reaches the table and what can be promised about it.

What you end up with

The dish identification with its current price; the plating with crockery, temperature and pass time; the served-weight table per component with its tolerance and the standardized recipe behind it; the allergen and suitability table with each data point's status; and the selling script with permitted substitutions and the coverage 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: "The house bandeja is my best seller and everyone plates it their own way. On top of that, on Saturday a guest asked about gluten and nobody knew what to say. Build me the spec sheet for that dish."

Dish	Code	Category	Current price	Channel where it sells	Version, date and owner
House bandeja	BAN-01	Traditional mains	42,000 COP	Dining room, own delivery and platform	v1 · 26-Aug · Pass chef

Crockery: white oval platter, 34 cm. Site 2 has 6 platters of 31 cm mixed into the office; on those the plating does not fit and the plantain ends up on the rice. Either they go or the set gets replaced, but nothing gets plated on top of a decision nobody made.

Serving temperature: the whole plate leaves above 65 °C measured in the centre of the beans, which are the last thing to cool. Target pass time: 4 min from the moment the pass calls the comanda until it leaves the window.

Position: beans at 6, rice at 9, beef at 12, chicharrón and chorizo at 2, blood sausage at 4, egg on the rice, arepa and plantain on the rim, avocado fanned at the front. The reference photo was taken on 24 August, during service and unretouched.

Five bandejas weighed on Thursday between 13:00 and 14:00, at the lunch peak.

Component	Served weight	Tolerance	Position on the plate	Standardized recipe behind it
Cooked cargamanto beans	210 g	± 15 g	at 6	🔴 does not exist
White rice	180 g	± 10 g	at 9	RE-014
Shredded beef	95 g	± 8 g	at 12	RE-003
Chicharrón	55 g	± 5 g	at 2	🔴 does not exist
Chorizo	1 unit · 72 g	± 6 g	at 2	supplier
Blood sausage	1 unit · 68 g	± 6 g	at 4	supplier
Fried egg	1 unit	—	on the rice	RE-021
White arepa	1 unit · 55 g	± 5 g	right rim	supplier
Ripe plantain	80 g	± 8 g	left rim	RE-009
Avocado	70 g	± 10 g	front	—
House hogao	45 g	± 5 g	over the beef	RE-001

What the weighing turned up, and it is not small. The beef recipe says 110 g and there are 95 g on the plate: the difference is cooking and draining, not theft. Had those 110 g been written here, the sheet would be lying upward and inventory would never reconcile. The beans, on the other hand, came out at 210 g against the 185 g somebody remembered: 25 g extra per bandeja, and across the month's 1,420 bandejas that is 35.5 kg of cooked beans nobody budgeted.

The two red cells are the finding that goes back to the kitchen: beans and chicharrón are produced with no standardized recipe. That is why their weight rests on whoever is on shift rather than on a document.

SUPUESTO: the ± 10 g tolerance on the rice comes from the spread measured across those 5 bandejas on Thursday, not from an industry norm. If repeating the weighing on another shift widens the spread, the tolerance widens with it and is declared; what does not happen is tightening the number on paper so it looks better.

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 is **what turns the sheet into a service document rather than a photo with data attached**: the allergen table with each data point's status and its three owner-assigned pendings, the 2 sentences the dish is sold with, the matrix of permitted and forbidden substitutions, the delivery pass with its 20 min window, the quarterly checklist and the coverage indicator with its fixed day.

See the full example — free account

Works with these AIs

Claude — the best for this assistant The best one here for the photo and for the judgement: it describes the plating it sees instead of the one it imagines, and it will not fill in an allergen you did not confirm. Ask it to leave a red PENDING rather than a courteous "contains none".

How to use it

Pick at the top what your kitchen calls it. Same tool: as a recipe card, the pass and the floor lead; as a standard recipe, production leads. If your house keeps them as two separate papers, both come out of one source and the weight is written once.

Fill in My Restaurant and pick the dish that weighs most in your sales mix.

Attach a photo of the dish exactly as it goes out today, real crockery, unretouched, and paste the assistant into your preferred AI.

Take the draft to the pass at peak time and weigh 5 plated dishes, component by component.

Complete allergens with the supplier label in hand and leave anything you cannot confirm today as pending.

Sign the sheet with date and owner, then re-shoot and re-weigh the dish in 90 days.

Which of your data it uses

of 23

This assistant works with 9 of the 23 fields in «My Restaurant», among them Restaurant name, Business type 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.

Restaurant nameBusiness typeBest-selling dishesDish descriptions (paste your menu)Menu price rangeYour main guestCommunication toneActive sales channelsStrong and slow dayparts

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.

What your kitchen calls it

standard reciperecipe card

What your kitchen calls it

standard reciperecipe card