Who is this assistant for?

You have guests of four years' standing and all you can offer them is the same discount the first-timer gets. You printed stamp cards and by the third month the team had stopped stamping them. Somebody told you an important date at the table and the day came round with nobody remembering. You send desserts out to the regulars and have no idea how much margin that costs you in a year.

Points programs tend to die because they mistake loyalty for bookkeeping. This assistant builds something different: a recognition ladder tailored to your brand, where guests climb through observable signals and the house answers with gestures your current team can sustain without new software, protecting margin at every benefit.

AI assistant · N3 Analysis with a verdict

◆ Included in the annual plan✍️ Copywriting and High-Impact Campaignsv1.3.0 · 2026-08-25

Loyalty Campaign Builder for Restaurants

Designs your loyalty program as a recognition ladder: steps with clear signals, house gestures that cost little and mean much, and a one-page manual so your team can run it.

Depth

10/23

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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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 level

Is this for you?

What it does and what you get

Points programs tend to die because they mistake loyalty for bookkeeping.
This assistant builds something different: a recognition ladder tailored to your brand, where guests climb through observable signals and the house answers with gestures your current team can sustain without new software, protecting margin at every benefit.

What you end up with

The full loyalty ladder as a table, the recognition ritual step by step, communication copy in your tone and a one-page operating manual for the team.

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 people who have been having lunch here Tuesday to Friday for four years, and I have nothing for them that I do not also give the person walking in for the first time. We are 24 people and I do not want a points app nobody will ever open."

The ladder is read off the ticket, not off the team's impression. Twelve weeks of own-delivery orders and dining-room checks with a name leave 1,718 people: 1,330 with one or two visits in 90 days, 291 with three to five, 79 with six to eight and 18 with nine or more. Those four groups already exist; what was missing was a name for each and a different answer.

What was ruled out and why. The stamp card —ten lunches and the eleventh free— is bookkeeping rather than a bond: by the third month nobody stamps it. A discount on the bill stays out of all four rungs: it fights the goal of lifting operating margin from 8% to 14% without touching the menu. And the delivery platform carries no rung: there the app keeps the name, and you cannot recognise someone you cannot name.

Rung	Signal that defines it	Gesture	Cost	Margin given up a year
Recién llegado (just arrived) · 1,330	1 or 2 visits in 90 days, name on the ticket	You ask the name, write it down; the goodbye uses it	0 COP	0 COP
De la casa (one of the house) · 291	3 to 5 in 90 days	The short opener belonging to their dish, unasked: the cup of broth from the Sancocho de tres carnes, the arepa from the Bandeja de la casa, the patacón from the Trucha al ajillo	900 to 1,400 COP	12,600 COP
Padrino (who brings people) · 79	6 to 8 in 90 days	Their dish held in their name —Sunday's last sancocho waits until 2:00 even if it runs out— plus the dulce de brevas for the table that asked for them	2,600 COP	23,000 COP
Familia · 18	9 or more in 90 days, personal date on file	The personal date: a table in their name, the house cake with a candle, and the cook comes out to say hello	6,400 COP	29,400 COP

No gesture passes 15% of the 48,000 COP check: the cake, the dearest, is 13.3%. The 12,600 of De la casa is 9 dining-room visits at 1,400; the Padrino's 10,400, four desserts a year; and each rung carries the one below. The whole ladder costs 6,012,800 COP a year, 0.23% of sales, and pays back with 190 more visits: half a visit a year from each of the 388 people above the first rung. Illustrative figures, built from the data you gave.

A gesture is not picked for what the owner likes, but for two things: what the recipe costs and whether the guest retells it afterwards.

	It gets noticed: the guest retells it	It does not: thanked and forgotten
Under 3,000 COP	In. The name at the goodbye, 0 COP. The cup of broth before the sancocho, 1,400 COP. The dish held until 2:00 on Sunday, 0 COP as long as someone turns up for it. The dulce de brevas for the table the Padrino brought, 2,600 COP: it costs what a dessert costs and travels as a story.	Out. A dessert sent over without saying why costs the same 2,600 COP as the Padrino's dulce and buys nothing, because nobody knows where it came from. The stamp card belongs here too: the eleventh lunch costs 16,320 COP in food, 1,632 COP spread per visit, to teach a guest to count to eleven.
Over 3,000 COP	In once a year, with an owner. The personal-date cake, 6,400 COP, 13.3% of the check. It is baked only for those dates and never sold, so it is controlled by recipe and by the 15% ceiling rather than by food cost.	Out, and this is the expensive quadrant. Ten per cent off the bill costs 4,800 COP on a 48,000 COP check and buys a thank-you nobody repeats at home. A whole sancocho on the house costs 15,600 COP, 32.5% of the check: double the 15% ceiling.

The finding is not the gesture, it is the sancocho. At 46,000 COP on the menu with a 15,600 COP cost, the Sancocho de tres carnes sits at 33.9% food cost, above the 32% demanded of any item put on promotion; to fit it would have to move to 48,750 COP. The problem there is not the gesture, it is the menu price. Since the house wants operating margin up from 8% to 14% without touching the menu, that number goes to the month's costing sheet and not to a poster, and the gesture stays as the cup of broth: 1,400 COP instead of 15,600, and the cup is the part guests retell.

The four recipe costs —900, 1,400, 2,600 and 6,400 COP—, the nine dining-room visits a year and the Padrino's four desserts are assumptions until you check them against the month's costing sheet and against your own tickets.

The promotion to Familia is delivered with the check, never with the food, and never runs past 45 seconds. It runs whole or not at all: half a recognition reads as a promotion.

Second	Who	What they do	What they say, word for word
0:00 – 0:08	Floor manager	Arrives with the folder closed and comes down to table height	"Don Julián, doña Marta: this is your ninth visit in three months. Around here that has a name."
0:08 – 0:20	Floor manager	Hands over the card written by hand with their names on it; nothing is printed	"From today you are family of the house. That means Sunday's Sancocho de tres carnes waits for you until two o'clock, even if it runs out."
0:20 – 0:32	Whoever is cooking that shift	Comes out of the kitchen drying their hands, with no plate and no bill	"I am the one who makes your Trucha al ajillo with less garlic. Pleased to meet you, doña Marta."
0:32 – 0:42	Floor manager	Asks for the personal date and writes it down in front of them	"Which date of the year can you not forget? I write it here, and that day the table is yours."
0:42 – 0:45	Floor manager	Steps away	Nothing. That silence is part of the script.

What does not happen, and it is half the design. No applause, no bell, no photograph. The house promise is home cooking, and in a home nobody claps when you sit down: a show turns a private recognition into a performance and the neighbouring tables into an audience. Nobody asks for a review, nothing is upsold and the bill is not touched. And nobody asks permission to run it: whoever has to go and find an authorisation ends up never giving the gesture.

The limit on a full Friday. Two promotions per shift at most, and none between 12:30 and 1:30, when the location's nine operations people are serving. Two at 45 seconds is 90 seconds of the floor manager across the whole service, and that does fit.

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 parts that get executed. The three pieces —invitation, promotion and personal date— written to be said or copied as they stand, in a four-column table: the piece, its dining-room version spoken by whoever takes payment, its own-delivery version written in pen on the order slip, and the delivery-platform column, left empty with its reason written in. And the one-page manual the shift reviews in two minutes: who writes the name on the ticket, admin moving the book at 3:15 in the afternoon, Monday at nine reading the dates falling in the next fourteen days, the cap of two promotions a shift outside the 12:30 to 1:30 peak, the script for when a loyal guest complains, and the week 6 Friday cut-off that stops the programme below 40 new names.

See the full example — free account

Works with these AIs

Claude con Claude Design — the best for this assistant The only one that COMPOSES the piece instead of describing it: it opens its canvas, builds one artboard per unit and sets the text in place. Ask it for the style contract before the first piece, and have screenshots of your reference account at hand.

How to use it

Note how many guests your team greets by name today and whether birthdays or special dates are recorded anywhere.

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.

Take the assistant to your preferred AI, fill in your brand details and let it ask for what is missing, one thing at a time.

Run the top-step ritual with a small group of regulars for a month before formalizing the program.

Which of your data it uses

of 23

This assistant works with 10 of the 23 fields in «My Restaurant», among them Restaurant name, What makes you different 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 nameWhat makes you differentYour main guestYour story in 3 linesCommunication toneAverage check (with currency)Team sizeBest-selling dishesWhy they visit (consumption reasons)Active sales channels

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 you want to achieve

attract new guests win back guests raise the check fill slow daysbuild loyaltyrepeat purchase reservations delivery event High-Impact Campaign Builder for Restaurants