Who is this assistant for?

You know money leaks in an area but not where. When something fails, nobody knows whose it was. Everything is done «the usual way» and nothing is recorded. A key person leaves and the area collapses.

An area is not put in order by writing down what people do: it is put in order by drawing where the thing travels —the ingredient, the plate, the cash, the data— and placing a control at every point where it can be lost. This assistant builds the area you choose by the journey and not by the hierarchy: what comes in, what is done, what leaves, who signs each stage, what record proves it, and how much is lost per month when a control point drifts out of tolerance. And it asks the question almost nobody asks out loud: which two things in this area is nobody signing today. It is not one person's shift —that is the operating manual by role—: it is the area's system, which stays when people rotate.

AI assistant · N5 Complete system

◆ Included in the annual plan📘 Manuals, SOPs and Documentationv1.3.0 · 2026-09-23

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

Operating Manual Architect by Area for Restaurants

Pick the area above, WHICH manual you want and the size of your operation: the processes, the house culture, internal communication, the staff house rules, performance reviews, shift scheduling, the emergency and evacuation plan, brand standards or opening a new location. With processes you get the area's system: the route map with who signs each stage, six to twelve processes with the record that proves them, where money leaks with its tolerance in figures, and the fifteen-check internal audit. With culture you get the purpose, the values and the observable behaviour for each, with its ritual and its date.

Depth

14/23

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

An area is not put in order by writing down what people do: it is put in order by drawing where the thing travels —the ingredient, the plate, the cash, the data— and placing a control at every point where it can be lost.
This assistant builds the area you choose by the journey and not by the hierarchy: what comes in, what is done, what leaves, who signs each stage, what record proves it, and how much is lost per month when a control point drifts out of tolerance.
And it asks the question almost nobody asks out loud: which two things in this area is nobody signing today.
It is not one person's shift —that is the operating manual by role—: it is the area's system, which stays when people rotate.

What you end up with

The chosen area's system: the journey map in numbered stages with the signing role and typical time; six to twelve processes with trigger, output and the record that proves them, with where it lives and how long it is kept; three to five control points with standard, tolerance, who measures, how often and what is lost per month when it drifts; the boundary table with what does not belong to the area and the gaps nobody signs; the fifteen-check internal audit with its evidence and percentage cut-off; the update rule; and the first three things to fix, with owner and date.

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: «Kitchen food cost went from 32 to 38 in four months and nobody can tell me where. Everyone says their part is fine. I need to put the kitchen area in order once and for all: who signs what, what gets recorded, and where the money is going.»

Six stages, from the truck to the plate. The typical time is what it takes today, not what it should.

#	Stage	What comes in	What leaves	Signing role	Typical time
1	Goods receiving	Supplier truck + invoice	Weighed and accepted goods	Storekeeper	25 min
2	Storage	Accepted goods	Labelled goods in their cold room	Storekeeper	15 min
3	Prep	Goods	Portioned mise en place	Head chef	120 min
4	Production	Mise en place + ticket	Finished plate	Line cook	8–18 min
5	The pass	Finished plate	Checked and handed-off plate	Head chef	40 sec
6	Close and waste	Day's leftovers	Weighed and logged waste	Head chef	20 min

Map finding: between stage 2 and stage 3 there is no signature. Goods enter the cold room with an owner and leave for the board without one — and that is exactly the stretch where the weight goes missing.

Four points. The right-hand column is the one that reorders the conversation.

Point	Standard	Tolerance	Who measures	How often	Lost per month if it drifts
Receiving	Weight against invoice; protein below 4 °C	2 % by weight	Storekeeper	Every delivery	~1.8 M COP (1.8 % of goods cost)
Portioning	180 g protein per portion	±10 g	Head chef	5 random portions/day	~2.4 M COP (2.4 food-cost points)
The pass	Leaves above 63 °C, with its side	0 incomplete plates	Head chef	Every plate	Returns + waste
Closing waste	Below 3 % of weekly cost	3.5 %	Head chef	Daily	~0.9 M COP

Illustrative figures on 100 M COP monthly sales and a 34 % food-cost target. The six points food cost drifted fit almost entirely into the first two rows: weight nobody controls and portion size nobody measures.

What looks like kitchen's	Who actually signs it	Reason
Price negotiation with the supplier	Purchasing	The kitchen receives, it does not negotiate; blaming it for the price blames it for someone else's decision
Deciding which dish leaves the menu	Management with menu engineering	The kitchen reports cost and time, it does not decide the sales mix
Cost of front-of-house waste	Service	A plate returned over a ticket error is not kitchen waste

The two gaps nobody signs today — and this is the finding of the exercise:

The cold-room-to-board handover (stages 2→3): nobody weighs what leaves the cold room, so the difference between what was received and what was portioned exists on no paper.
Perishable rotation: nobody owns first-in-first-out, and the waste it creates is logged as «expired product» with no cause.

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 are the two pieces that turn the diagnosis into a system. The full process table: six to twelve kitchen processes, each with its trigger, its steps one line apiece, its concrete output and the record that proves it —sheet, photo, system or signature— with where it lives and how long it is kept, including the two new processes that close the ownerless gaps the map found. And the governance: the fifteen internal-audit checks with their evidence and percentage cut-off, the area's monthly indicator with source, target and today's baseline, the rule that says which event forces the manual to be reopened —a change of supplier, menu, equipment or location— and who signs it, and the first three things to fix ordered by their monthly cost, with owner and date.

See the full example — free account

Works with these AIs

Claude — the best for this assistant The best fit here: it holds the line between a process and a step, and does not fill an orphan stage with an invented role. Demand the ownerless gap in the boundary table; if it found none, it did not look.

How to use it

Pick the area at the top. The assistant changes the journey, the processes and the control points, not just the label.

Fill in My Restaurant with peak windows, team size and your yardsticks: what is at stake at each control point comes from there.

Have at hand which roles work in that area today and with what system or notebook their work is recorded.

Copy the whole assistant and paste it into your AI of choice. Answer its questions one at a time.

Walk the map with whoever works the area and mark the stages that in reality happen in another order: that corrects the manual in an hour.

Run the internal audit in the first week, note the percentage and repeat it monthly with the same list.

Which of your data it uses

of 23

This assistant works with 14 of the 23 fields in «My Restaurant», among them Restaurant name, Business type and Cuisine or concept. 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 typeCuisine or conceptCity and countryNumber of locationsYears in businessTeam sizeStrong and slow daypartsActive sales channelsAverage check (with currency)Average monthly salesApproximate food cost (%)Approximate labor cost (%)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.

v1.3.02026-09-23Diego's instruction (2026-09-23): the documents every professional or chain restaurant needs and no prompt produced enter as options of THIS selector instead of new prompts —«it is easier for people to find and use them this way»—: staff house rules, performance reviews, shift scheduling, the emergency and evacuation plan, brand standards and opening a new location, each with its own contract. The summary names them so search finds them.

v1.2.02026-09-23Diego's instruction (2026-09-23): «review especially the operations manual, which tends to be a long and detailed document for each restaurant. Professional, deep and expert». The area volume stayed at six blocks and lacked what no franchise operations manual omits: the food safety plan with its critical points, the prerequisite programmes (cleaning and sanitising, pests, waste, calibration, maintenance) and contingencies. They enter as task 5 and blocks G and H, and the volume says where it sits in the house Operations Manual. The controlled-document anatomy —cover, control sheet, paginated contents, common volume, master list, guardians— travels in the professional document block.

v1.1.02026-08-27Diego's brief on document 41: «we already have a manual builder; check which of these topics are missing and put them in that one, do not make more». It absorbs FIFTEEN culture cards and two purchasing ones, and two axes are born with it: `tema_del_manual` -processes, culture or internal communication- and `tamano_del_negocio`. Without the first, the absorption would have been a pretence: the AREA axis cannot have a «culture» option, because culture is not an area of the restaurant. A culture manual is proven by a behaviour you can see on the shift, not by a signed record.

v1.0.12026-08-27The response-ladder doctrine is stated in English with the house phrase —«continue with a marked assumption»— and not with a synonym. The migration probe caught it: 34 migrated bodies in Spanish and 27 in English, and the seven-card gap were the ones I wrote today. A doctrine said two ways stops being greppable.

v1.0.02026-08-27Born by merging the ten «Manual Architect for ___» cards in c26 —general, kitchen, service, bar, till, purchasing, inventory, HR, marketing, maintenance and quality—, which were the `area` axis written ten times, together with the manual auditor and updater, which here are two blocks and not two cards.