Who is this assistant for?

At four in the afternoon the dining room is empty and you are still paying rent, power and shift. You have thought about opening the afternoon, but you do not want the kitchen cooking twice in one day. Every time the room looks slow, somebody suggests cutting the price of the dinner menu. You post the afternoon offer and at nine people turn up asking for it.

Between lunch and dinner your rent keeps running and part of the team stays on shift: that window is already paid for and almost never collected on. This assistant designs the activation of one valley hour with a product built for the audience actually awake at that time, margin reasoned in money, and one rule that protects the business: dinner is never sold at a discount at five in the afternoon.

AI assistant · N3 Analysis with a verdict

◆ Included in the annual plan✍️ Copywriting and High-Impact Campaignsv1.3.1 · 2026-08-26

Off-Peak Hours Campaign Builder for Restaurants

Activates your off-peak hours with their own product: a short, clean-margin bridge menu for the day's dead window, with audience, prices, announcement and service plan, without cheapening the main menu.

Depth

11/23

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Steps to use it

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◀ 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

Between lunch and dinner your rent keeps running and part of the team stays on shift: that window is already paid for and almost never collected on.
This assistant designs the activation of one valley hour with a product built for the audience actually awake at that time, margin reasoned in money, and one rule that protects the business: dinner is never sold at a discount at five in the afternoon.

What you end up with

The chosen window's card, a 3-to-5-item bridge menu with money margin per item, the announcement ready to publish and the service plan to run it without touching dinner production.

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: "From three to six in the afternoon my dining room goes still: it seats 60 and at four there are two tables occupied, with half the team still on shift. I only post on Instagram and WhatsApp."

Tuesday to Friday, 3:00 to 6:00 in the afternoon. The window comes out of a subtraction, not a hunch: from the open day (11:30 to 22:00) you erase Tuesday-to-Friday lunch and Sunday midday, which already collect on their own. Two hollows were ruled out of what was left. The weeknight is slow, true, but the whole menu is already open at that hour: the problem there is demand, not product, and putting a hook price on the table at seven means discounting dinner. The morning asks for new payroll from scratch, and the entire argument here is that the shift is already paid.

Row	What the window says
Hours chosen	Tuesday to Friday, 3:00 to 6:00 p.m. · 17 days a month. Saturday and Sunday stay out of the first month: at 3:00 there are still lunch tables seated.
Audience	Nearby offices ordering for the team, whoever picks the children up between 3:00 and 4:00, and the freelancer who was going to be sitting there with a laptop anyway.
Reason to sit down	This is not lunch hunger: it is the middle of the afternoon. Something hot and savoury, eaten in half an hour, that does not weigh at seven.
Current sales	4 tickets a day per location at 39,000 COP: 156,000 COP daily and 4,992,000 COP over the last 8 weeks. Three of those four come in through the delivery platform; the dining room brings one.
Turnover	The afternoon table stays 55 minutes against the 38 of lunch, assumed until you count it for two weeks.

Against the 74 tickets the location takes on a normal day, those three hours contribute four. It is not a bad window: it is a window nobody has tried to charge for. Illustrative figures, built from the data you gave.

Four items, all derived from the midday menu, none priced outside the 28,000 to 72,000 COP range. The afternoon lives on the floor of that range: below 28,000 there is no menu, and above 34,000 there is no afternoon.

Item	Price	Cost	Margin	Pick-up minutes
Bandeja de la tarde: beans, chicharrón, arepa and egg, no soup	28,000 COP	8,700 COP	19,300 COP	6
Sancocho de tres carnes, afternoon cup	30,000 COP	9,300 COP	20,700 COP	5
Picada de la casa, for two	34,000 COP	10,800 COP	23,200 COP	7
Brevas con quesito with a pot of coffee for the table	28,000 COP	8,800 COP	19,200 COP	4

All four were costed on a standard recipe card and land between 31.0% and 31.8% food cost; the weighted mix comes to 31.3%, under the 32% ceiling a promoted item can carry. The house 34% is a different number: it is the average of the full menu and it still rules the margin of a normal visit.

The hook and what it gives up. Bandeja de la tarde is half a portion of Bandeja de la casa, which sells on the menu at 42,000 COP with 13,400 of cost and leaves 28,600 of margin. The afternoon version leaves 19,300: it gives up 9,300 COP per unit. That is why it exists only between 3:00 and 6:00, and at 12:30 it is neither ordered nor served.

The trout does not cross, and that is a finding. Trucha al ajillo sells on the menu at 52,000 COP with a cost of 19,900: 38.3% food cost. Bringing it under 32% would mean charging 62,200 COP at four in the afternoon, or serving 90 grams that reach the table looking like a sample. The problem there is not the offer, it is the menu price: the three star dishes together average 34.9% and the trout is what pushes them up.

The mise en place does not touch the night either. The beans and the sancocho broth are already cooked in the morning and there is enough; the picada and the brevas are prepped at 2:30 on the cold table, with stock of their own.

Four of this location's nine operations people are already inside between 3:00 and 6:00: two in the kitchen prepping dinner, one on the till and delivery, one on the floor. That shift already weighs inside the 28% labour cost, so the four o'clock table does not pay for it again. That is the whole argument, and it is why the only thing added is this:

Item	COP per day	Where it comes from
Kitchen assistant who leaves at 3:00 today and would stay until 6:00	33,000	Assumed until you check it against the real payroll
Power for griddle, fryer and dining room, three hours	9,000	Assumed
Waste from the afternoon mise en place that does not carry into dinner	12,000	Assumed
Opening the window	54,000

On the assumed mix —3 bandejas, 3 cups, 2 picadas and 2 desserts per 10 items— each item sells at 29,800 COP and costs 9,320: 20,480 of margin, less 1,100 for dishwashing, napkin and packaging. That leaves 19,380 COP net per item.

Break-even: 3 items across the three hours. One an hour pays for the whole window. It comes out this low because the shift is already paid, and precisely for that reason it is not the number that decides.

The number that decides is 4 items per hour, 12 a day: 232,560 COP of contribution less the 54,000 of opening leaves 178,560 COP a day per location. Below that the afternoon is taking hands away from dinner prep, and closing it is cheaper.

The afternoon pays 29,800 COP per person against the 48,000 COP average check: 18,200 less, and that is fine, because that peso does not pay payroll twice. At 17 days and two locations it is 12,158,400 COP of new sales and 6,071,040 COP of contribution a month; on today's 8% operating margin, the arithmetic leaves the month at 10.3% without moving a single menu price. Illustrative figures, built from the data you gave.

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 pieces that get operated. The same-day notice, written for the only two windows this house runs: the Instagram story at 11:40 in the morning, when the office decides where it eats, and the WhatsApp status at 2:40, both carrying a start and a closing hour. It comes with the service template in What, Who and When columns: who counts the twelve portions at 2:30, who swaps the menu at 3:00 sharp, the 5:45 last order and the Friday read at 9:00. And the checklist the shift signs at 6:00 in two minutes, with the three figures from the notebook and the question that catches the costliest trap: if anything came out of the night's stock two days running, that item leaves the menu that same week.

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

Locate your dead window in concrete hours: from when to when the dining room goes quiet on a normal day.

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.

Paste the assistant into your trusted AI, confirm the window and answer its questions about menu and costs.

Launch the bridge menu with a closed schedule, track the window's sales and margin weekly and adjust items that do not move.

Which of your data it uses

of 23

This assistant works with 11 of the 23 fields in «My Restaurant», among them Strong and slow dayparts, Business type and City and country. 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.

Strong and slow daypartsBusiness typeCity and countryDish descriptions (paste your menu)Best-selling dishesApproximate food cost (%)Menu price rangeAverage check (with currency)Team sizeApproximate labor cost (%)Active social channels (with the @ or the link)

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.

On what criterion

the slow hoursthe reason for eating out the occasion High-Impact Campaign Builder for Restaurants