Who is this assistant for?

You saw something on a trip or online, put it together with enthusiasm, and two months later nobody remembers why that dish exists. Your team already pulls a face when you show up with something new. You have dishes and services still alive that nobody dares bury. The menu has been the same for three years and your clientele is ageing along with it.

In restaurants, innovation tends to be an impulse: the owner sees something on a trip or on social media, launches it with enthusiasm, the team suffers it, and two months later nobody remembers why that dish or service exists. Serious innovation is something else: a steady flow of ideas tested small, with counted money and a verdict date, where what works stays and what does not gets buried without mourning. This assistant builds that system to your measure, fed by your own guests' consumption reasons and protected so no experiment endangers the operation that pays the bills.

AI assistant · N5 Complete system

◆ Included in the annual plan🎯 General Management and Strategyv1.1.1 · 2026-08-13

📷 Works best with an AI that sees photos (invoices, dishes, screens) · optional

Innovation Plan Builder for Restaurants

Organizes your restaurant's innovation as a system: an idea funnel, cheap pilots with a budget cap, and clear rules to scale what works and bury what does not.

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

In restaurants, innovation tends to be an impulse: the owner sees something on a trip or on social media, launches it with enthusiasm, the team suffers it, and two months later nobody remembers why that dish or service exists.
Serious innovation is something else: a steady flow of ideas tested small, with counted money and a verdict date, where what works stays and what does not gets buried without mourning.
This assistant builds that system to your measure, fed by your own guests' consumption reasons and protected so no experiment endangers the operation that pays the bills.

What you end up with

A workable innovation system: a funnel with scored ideas, the first pilot's design (what, cost, measurement, decision date), scale-or-bury rules, and a calendar of innovation cycles for the rest of the year.

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 have five ideas going round in my head for months and I have not properly tested any of them. Which do I test first and how much can I spend?»

Five the owner brought in; three came from his own reasons-to-visit and the windows where the place sits empty. Scores from 1 to 5.

Idea	Source	Fit	Margin	Ease	Total	Size
House desserts: 3 that are not on the menu today	Gap in the mix: a main course sells and then nothing	5	5	5	15	Tweak · 1 wk
Trucha al ajillo in a version that survives a 25-min trip	A star dish that does not travel	4	4	4	12	Tweak · 1 wk
Sancocho to order, in a family pot to take away on Sunday	Reason to visit: family celebration	5	4	3	12	Medium · 4 wks
Three-course executive lunch out in 12 minutes	Reason to visit: working lunch	5	3	3	11	Medium · 4 wks
The origin table: one rotating dish a month with its story written on the menu	The house promise is not written where the customer decides	4	3	4	11	Tweak · 1 wk
Subscription of 20 prepaid lunches for the offices in the area	Core customer: 30-to-45 professionals	4	3	2	9	Medium · 4 wks
Bandeja for two with dine-in style packaging, own delivery only	Gap in the own channel	3	3	3	9	Medium · 4 wks
Fonda evenings, Tuesday to Thursday, short six-dish menu	Empty window	4	3	1	8	Big bet · 12 wks

One debatable line per score, and this is the most debated one: fonda evenings scores 8, and not because it is a bad idea — it is probably the biggest of the eight. It scores 8 because opening a new window is twelve weeks and a full shift, and this test chamber is not here to decide big bets: it is here to buy cheap information about what nobody knows. Fonda evenings does not enter the funnel. It goes to the table where opportunities get ranked, which is another conversation and another assistant.

And an uncomfortable note: of the five ideas the owner brought in, two landed in the bottom half of the table. Scoring them high out of politeness is the most expensive way to run a committee.

House desserts. Minimum version: ONE, not three. The natas dessert gets tested, 4 weeks, location 1 only, Tuesday-to-Friday lunch only.

Row	Content
Minimum version	1 dessert · 1 location · 1 window · 4 weeks
Gram weight	120 g per portion, weighed, not served by eye
Costing	2,400 COP cost per portion
Selling price	9,000 COP · pilot food cost: 26.7%
Contribution margin in money	6,600 COP per dessert placed
Budget cap	600,000 COP, signed before the first plate
The number that decides	Desserts placed per 10 lunch covers
Threshold	2 out of every 10
Window	4 full weeks · nothing gets read before week 3
Owner	Chef, location 1

Why this one and not the flashiest: it does not touch the peak hour —the dessert is placed once the main course has gone out—, it steals no hours from the Bandeja or the Sancocho, and it goes straight at the house goal, which is raising margin without raising menu prices. A dessert raises no price: it adds a line.

What it would be worth if it clears the threshold: 2 out of 10 across the month's 4,458 covers is 892 desserts, which at 6,600 COP of contribution is 5,887,200 COP a month. The jump from 8% to 14% operating margin is 12,840,000 COP a month. One dessert, well placed, covers 46% of that distance — and for that very reason it is worth measuring properly rather than celebrating in week one, when curiosity inflates anything new.

SUPUESTO: the 9,000 COP price is set as an add-on and not as a dish, below the 28,000–72,000 COP menu range the house declares; the 32% food cost ceiling is the house costing rule (MASTERESTAURANT® Methodology), not a sector average. If your kitchen cannot get the portion under 2,900 COP, the dessert breaches the ceiling and the pilot gets redesigned BEFORE it starts, not after: a pilot born above the ceiling proves nothing, it only confirms that you can sell dear what costs dear.

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

This is 2 of 3 parts. The eight-idea funnel and the pilot spec sheet can be read here in full. Behind the wall are the three verdict rules written before starting —what scales, what gets adjusted exactly once and what gets buried—, the documented lesson that stops a buried idea returning in six months under another name, and the cycle calendar for the rest of the year with its reserved budget.

See the full example — free account

Works with these AIs

ChatGPT — the best for this assistant The funnel is a scored table and the pilot is a fixed-row spec sheet: what wins here is holding the shape without decorating it. Declare the columns, the 1-to-5 scores and that you want one debatable line per score; and turn the reasoning up for the costing. Your menu data goes at the end of the message.

How to use it

Take the assistant to your preferred AI and let it get to know your menu, guests and channels.

Contribute the ideas in your head, even the wild ones; the system will process them without mockery.

Adopt the plan's rhythm: one pilot per cycle, verdict on the date, budget cap respected.

Which of your data it uses

of 23

This assistant works with 8 of the 23 fields in «My Restaurant», among them Restaurant name, Cuisine or concept and Your main guest. 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 nameCuisine or conceptYour main guestWhy they visit (consumption reasons)Best-selling dishesActive sales channelsAverage check (with currency)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 plan you need

targets by period the one-page strategy the growth levers the project roadmap recovering profitability a root-and-branch transformationinnovation