Who is this assistant for?

When the usual cook is off, the dish comes out different and you notice before the guest does. The preparation fits on paper but not into the shift. Nobody can tell you how many hours a preparation holds in the walk-in. You want to open another location and the kitchen's know-how is on no piece of paper.

Almost every kitchen has one preparation that only comes out right when one particular person makes it, and almost no owner calls it what it is: a dependency, paid for the day that person falls ill or quits. This assistant turns "you just know when it's ready" into steps with a time and a control signal, states how many portions the batch is written for, measures process waste and closes with the stretch nobody documents: chilling, labelling and shelf life.

AI assistant · N5 Complete system

◆ Included in the annual plan👨‍🍳 Standard Recipes, Spec Sheets and Productionv1.0.0 · 2026-08-26

Prep Procedure Builder for Restaurants

Takes the way a cook makes each preparation out of their head and writes it down step by step, with time, control signal, batch size and shelf life, so the dish stops depending on who is in that day.

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 ▶

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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

Almost every kitchen has one preparation that only comes out right when one particular person makes it, and almost no owner calls it what it is: a dependency, paid for the day that person falls ill or quits.
This assistant turns "you just know when it's ready" into steps with a time and a control signal, states how many portions the batch is written for, measures process waste and closes with the stretch nobody documents: chilling, labelling and shelf life.

What you end up with

A step-by-step procedure sheet with time and control signal; the batch table with portions and process waste; the night-before prep checklist; the chilling and shelf-life table; and a two-week handover plan with owner, date and indicator.

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: «The three-meat sancocho has been made by one person for six years. Last week she was off sick for three days, on Sunday it came out watery and we took four back. I need the procedure written down so anyone on the team can run it, and I want to know which stretch does not fit into the shift.»

Eleven steps for a batch of 21 portions. The three in bold are the ones that used to live inside a sentence nobody else could execute.

Step	Action	Time	Control signal	Equipment	Who
1	Take the three meats out of the walk-in and temper	20 min	The thick piece goes from 3 °C to 8 °C at the core	Cold table	Pot cook
2	Bone and cut into 40 g pieces	35 min	8.00 kg purchased give 5.52 kg servable	Board and knife	Pot cook
3	Blanch and discard the first water	12 min	The water runs cloudy with grey foam	40 l pot	Pot cook
4	Cover with 9 l of clean water and bring to the boil	18 min	A rolling boil, not edge bubbling	40 l pot	Pot cook
5	Cook the meats	95 min	The knife goes in without resistance on the thickest piece; it used to say "until it softens"	40 l pot	Pot cook
6	Add cassava and plantain in 60 g pieces	25 min	The cassava opens under the spatula	40 l pot	Pot cook
7	Add corn in 4 cm rounds	12 min	The kernel gives on the bite, no starch in the centre	40 l pot	Pot cook
8	Reduce the broth	15 min	9 l become 6.8 l; the broth coats the back of the ladle and holds a finger line. It used to say "when it thickens up"	40 l pot	Pot cook
9	Adjust salt and coriander	4 min	18 g of chopped coriander per 6 l; it used to say "a good handful"	1 g scale	Pot cook
10	Rest off the heat	10 min	Fat rises and is lifted off with a ladle	40 l pot	Pot cook
11	Plate to order	3 min	260 g of meat, 300 ml of broth, 150 g of vegetables	150 ml ladle	Pass

Step 8 is the one that sent four plates back on Sunday. "Thickens up" is not a signal: it is a memory. With the usual cook the broth came down from 9 l to 6.8 l because she knew how long to leave it uncovered; with another hand the sancocho went out with 8.1 l in the pot and the same meat weight — more liquid, same protein, watery plate. The fix is not a temperature or a timer: it is a level mark painted inside the pot at 6.8 l.

Preparation	Base batch	Portions	Process waste	Cost per portion
Sancocho de tres carnes	8.00 kg of meat + 9 l of water	21	31% boning · 24% broth evaporation	$9,143

The 24% of broth that evaporates is not a loss: it is step 8, which is why it lives inside the procedure and not on a waste list. The 31% from boning is a cost, and it already sits in the dish's cost sheet.

Doubling the batch does not double the times, and that is the trap.

	Batch of 21 portions	Batch of 42 portions
Boning (step 2)	35 min	70 min
Cooking the meats (step 5)	95 min	120 min
Reduction (step 8)	15 min	28 min
Long stretch total	145 min	218 min
Does it fit the 240 min window?	Yes, with 95 min to spare	Yes, with 22 min — and no room for anything else

SUPUESTO: the double-batch times do not come from a scaling rule of the trade, which does not exist at that precision: they come from two timed runs in this kitchen's 40 l pot. If Sazón de Origen buys an 80 l pot, step 5 gets measured again before being written, because a bigger mass takes longer to reach the boil and less to hold it. And if the double batch runs in two 40 l pots at once, the times are the ones in the first column but two hands are needed, which is a staffing decision —24 people in all, 18 in operations— and not a cooking one.

Chilling, packaging, labelling and shelf life. The part of the procedure that never shows on the plate and the only one that can close a restaurant.

Preparation	Packaging	Label	Shelf life	What voids it
Strained base broth	6 l tray, lidded	Date + chilling time + initials	72 hours at 3 °C	It did not go from 65 °C to 10 °C in 120 min
Drained cooked meats	2 kg bag, laid flat	Date + time + lot	48 hours at 3 °C	It was reheated twice
Cooked cassava and plantain	3 l tray	Date + time	24 hours at 3 °C	It changed colour or released water
Plated sancocho	Not stored	—	0 hours	Always plated to order

The 120 min rule is not decoration: it is what separates a 6 l tray of broth chilled properly from one that spent eight hours in the danger zone because it went into the walk-in hot and covered. And the label carries the time, not just the date, because "Monday" does not say whether it is 12 or 36 hours.

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

This is 3 of 4 parts. Behind the wall is **the handover**: the night-before checklist with cut-off time and signature, the 15 day plan setting out what the one who knows and the one who learns each do per week, **the timed test with the cook who did not know** —210 min against 155 and 9 questions that rewrote three steps—, the closing indicator with its tolerance, and the list of the other six preparations that depend on one person today.

See the full example — free account

Works with these AIs

Claude — the best for this assistant Best at the uncomfortable part of this piece: refusing to let a step pass without a measurable signal. Ask it to flag in the table every action whose control is an opinion and to hand the question back, instead of inventing a time; asked to invent, it invents, and a procedure with an invented figure is worse than one never written.

How to use it

Pick the preparation that comes out differently depending on who makes it; that is the first one, even if it is not the best seller.

Load the assistant into your usual AI and answer, one at a time, its questions about cooking equipment, shifts and outlets.

Dictate the procedure as it is done today, imprecision included: the assistant will ask for whichever control signal is missing.

Print the procedure sheet and run it with a cook who does not know it, stopwatch in hand.

Correct it with whatever that cook asked about, and file the corrected version, not the first one.

Which of your data it uses

of 23

This assistant works with 8 of the 23 fields in «My Restaurant», among them Cuisine or concept, Number of locations and Best-selling dishes. 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.

Cuisine or conceptNumber of locationsBest-selling dishesStrong and slow daypartsActive sales channelsTeam sizeApproximate labor cost (%)Main goal this year