Who is this assistant for?

Your prices were last adjusted when you could not hold out any longer. You sell on the app at the same price as in the dining room. You have five desserts that cost practically the same. You are afraid to touch your best seller, and rightly so.

Raising prices is scary and not raising them is expensive: most owners live between those poles, adjusting for inflation when they cannot hold out any longer and crossing their fingers. This assistant replaces fear with policy: it analyzes each category's price ladder, defines endings and thresholds per your positioning, sets the order in which to touch prices to risk the least, and separates dine-in rates from platform rates, where selling at the same price often means selling at a loss unknowingly.

AI assistant · N3 Analysis with a verdict

◆ Included in the annual plan🍽️ Menu Engineeringv1.1.3 · 2026-08-26

Menu Pricing Strategy Builder for Restaurants

Designs your menu's complete pricing policy: ladder per category, endings consistent with your positioning, a safe order for raising prices and differentiated rates where platform commissions eat the margin.

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 ▶

📊

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

Raising prices is scary and not raising them is expensive: most owners live between those poles, adjusting for inflation when they cannot hold out any longer and crossing their fingers.
This assistant replaces fear with policy: it analyzes each category's price ladder, defines endings and thresholds per your positioning, sets the order in which to touch prices to risk the least, and separates dine-in rates from platform rates, where selling at the same price often means selling at a loss unknowingly.

What you end up with

The documented pricing policy: per-category ladder with corrected gaps, ending rules, adjustment sequence with a risk traffic light and channel-differentiated rate card.

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 not touched prices in fourteen months and my goal for the year is to raise margin WITHOUT raising menu prices. Is this policy any use, or do I skip it?»

Your goal forbids raising the price of a published reference. It forbids nothing that follows.

Lever	Does it raise a menu price?	Does it happen this year?
Technical floor per dish	No: it is a limit, not a move	Yes
Fixing the ladder by opening room above with additions	No: current prices stay put	Yes
Ending rules and thresholds	No: it sets how future numbers get written	Yes
Channel rate card	No: the platform menu is another channel, not the house menu	Yes
Adjustment sequence with a traffic light	Yes	Written and dated for month 13

Four of the five levers run this year. The fifth is documented with its order, so that the day it is needed it does not get decided in an afternoon. Having no policy is not the same as not raising prices: the first is paid every month, the second is a decision.

First, a stop. The house's costing is 7 months old. This assistant's rule is not to build policy on numbers older than 3 months: that would be decorating a mistake. Everything that follows carries that reservation, and step 1 of the plan is re-costing the eight highest-rotation references.

Category	Ladder today (COP)	Gap	Diagnosis
Desserts	28,000 · 28,000 · 28,000 · 28,000 · 29,000	1.04x	Five dishes crowded into 1,000 COP. There is nowhere to trade up: the whole section is nailed to the floor of the house range
To share	68,000 · 70,000 · 70,000	1.03x	Three references, two at the same price. Same disease, less volume
Fish	58,000 · 66,000 · 66,000	1.14x	Two tied at 66,000: the customer has nothing to choose between them with
From the stove	38,000 · 40,000 · 46,000 · 60,000	1.58x	A correct ladder over a 4-reference category that adds up to 129 units a month. Here the problem is not price
Soups and broths	28,000 · 30,000 · 34,000 · 50,000 · 60,000	2.14x	A 16,000 COP hole between the mote (34,000) and the ajiaco (50,000). Whoever will not spend 50,000 drops to 34,000
Starters and picadas	28,000 · 29,000 · 30,000 · 34,000 · 38,000 · 68,000	2.43x	Five crammed at the bottom and one alone on top, 30,000 away. At 2.43x it scrapes the point where a category splits into two markets
Traditional mains	38,000 · 40,000 · 44,000 · 46,000 · 48,000 · 54,000 · 62,000 · 72,000	1.89x	The only healthy ladder on the menu. Eight even rungs inside the safe gap

Your declared range is 28,000 – 72,000 COP and you are using a third of it. 17 of the 34 references live between 28,000 and 40,000; from 66,000 up there are seven. The 48,000 average ticket explains itself — not by what you charge, but by where you put the rungs.

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: the **channel rate card** with net margin demonstrated dish by dish and its SUPUESTO line on the commission, the five ending rules with their thresholds, and the **sequence with a traffic light** separating what runs this week from what is dated for month 13.

See the full example — free account

Works with these AIs

ChatGPT — the best for this assistant The most consistent with the rate-card arithmetic: it deducts commission and packaging dish by dish without losing sight of the technical floor. Put prices, costs and commission at the end of the message and ask for the full table before any commentary.

How to use it

Update your recipe costs first (a pricing policy on stale costs is a castle on sand) and gather current prices, sales and margins.

Copy the assistant into your preferred AI, paste that information and declare your positioning: budget, mid or premium.

Implement changes in the proposed order, one or two dishes per fortnight, measuring units before and after each move.

Which of your data it uses

of 23

This assistant works with 8 of the 23 fields in «My Restaurant», among them Menu price range, Dish descriptions (paste your menu) and Average check (with currency). 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.

Menu price rangeDish descriptions (paste your menu)Average check (with currency)Approximate food cost (%)Your main guestActive sales channelsCity and countryCommunication tone