Who is this assistant for?

You ran a two-for-one, the room filled up, and at month close the money was nowhere to be found. You know you have to promote something, but not which dish or how far down the price can go. Last year's promotion is still running because nobody ever gave it a closing date. The same discount works in the dining room and loses money on the delivery app.

A badly calculated two-for-one is the most elegant way to lose money with a full dining room. A promotion is only good business if the volume it brings pays for the discount it hands out, and almost nobody runs that math before printing the poster. This assistant runs it first: it takes your food cost and your check, finds the point where the promotion pays for itself, and only then designs the mechanics, the days and the communication. Promotions that fail the math do not launch.

AI assistant · N3 Analysis with a verdict

◆ Included in the annual plan✍️ Copywriting and High-Impact Campaignsv1.4.0 · 2026-08-27

Profitable Promotion Builder for Restaurants

Choose at the top what you are building: a discount promotion or an offer that does not cut the price. In this one —the promotion— it calculates how many extra sales each discount needs before it launches, and discards the ones that only give margin away.

Depth

8/23

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Steps to use it

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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

A badly calculated two-for-one is the most elegant way to lose money with a full dining room.
A promotion is only good business if the volume it brings pays for the discount it hands out, and almost nobody runs that math before printing the poster.
This assistant runs it first: it takes your food cost and your check, finds the point where the promotion pays for itself, and only then designs the mechanics, the days and the communication.
Promotions that fail the math do not launch.

What you end up with

The promotion's full math (margin sacrificed, extra sales required, break-even point), the mechanics with written conditions and the 2-week communication plan.

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 want to move Tuesday and Wednesday nights, which never get past 24 covers per location. I was thinking of a two-for-one on the house Bandeja, in the dining room and on delivery: can you run the math before I send the poster to print?"

Family: a traffic promotion. The whole visit pays for it, not the unit, so the math runs per cover and not per loose dish.

The floor, before any copy is written: a sale of 48,000 COP with a 34% food cost leaves 31,680 COP of contribution margin. That number is the lock.

Re-costed with invoices from the last 30 days and the portion weighed over three services —assumed until you check it against your own costing sheet— your three star dishes come out like this: house Bandeja, 42,000 at a cost of 15,960 (38%); three-meat Sancocho, 38,000 at a cost of 15,580 (41%); Trucha al ajillo, 46,000 at a cost of 13,800 (30%). Two do not clear the house costing ceiling of 32% maximum. The trout wins, and it is not the best seller: it is the one that leaves the most margin.

Item	Without promotion	With promotion	Difference
Dish (Trucha al ajillo)	46,000 COP	36,000 COP	−10,000 COP
Drink that goes with it	6,000 COP	6,000 COP	0
Sale per cover	52,000 COP	42,000 COP	−10,000 COP
Food cost	15,600 COP	15,600 COP	0
Contribution margin	36,400 COP	26,400 COP	−10,000 COP
Dish food cost	30%	38.3%	+8.3 points

Cutting 10,000 off 46,000 reads like a 22% discount and is 31% of the margin: that is why the math is done on margin and not on price. Two ideas were dropped: the two-for-one on the Bandeja, which concedes 21,000 per cover and would ask for 79 covers per service where 45 fit; and 20% off the whole menu, which nobody can decline and which discounts the very dish that already sells itself.

Break-even: 37 extra covers per week, 148 across the four weeks. It comes from the worst case: that the 96 covers who already come on Tuesday and Wednesday nights —24 per location— all switch to the trout. They concede 960,000 COP a week and every extra cover gives back 26,400. That is 10 per location per night, from 24 to 34, with the shift comfortable up to 45: it fits. If only 4 in 10 switch, break-even drops to 15. Illustrative figures, built from the data you gave.

The matrix crosses the only two things that decide: how much margin each cover concedes and how many extra covers it takes to give it back. Units are read as a percentage of your 214,000,000 COP month.

	Fits in the shift	Does not fit
Concedes up to 10,000 per cover	It runs. Trout at 36,000 on Tuesday and Wednesday nights: 37 extra covers a week, 148 in four weeks, 2.9% of the month's sales. Ten per location per night, from 24 to 34.	Move it to another slot. The same discount at Tuesday-to-Friday lunch: the baseline there is 416 covers a week, it concedes 4,160,000 and would ask for 158 more —72 covers per lunch where 52 fit today—, 12.4% of the month. Promoting into a queue gives away margin that was already there.
Concedes more than 10,000 per cover	Decided knowing the cost. Trial trout at 30,000 on your own delivery, first order only, 14-day deadline: it leaves 16,900 and concedes 14,780 against the floor. The second purchase pays for it —32,900 through that same channel—, so it needs 45 of every 100 to come back. Capped at 40 units: 591,200 COP, 0.28% of the month.	It does not run. Two-for-one on the house Bandeja: it concedes 21,000 per cover, 69% of the margin. It would ask for 219 extra covers a week, 79 per service where 45 fit; 11.1% of the month's sales, on two nights.

The judgement, declared and arguable: the only promotion approved without paying its way is the trial one, and it is approved with a cap and a date. The honest concession: half the guests almost never come back, so that quadrant is signed knowing it buys new customers, not this month's till.

It gets printed and taped up in the kitchen and at the till of both locations. Nothing written here is decided during service.

Section	What the sheet says
Name	Tuesdays and Wednesdays, trout at 36,000.
What it includes	Trucha al ajillo, the full menu plate, at 36,000 COP instead of 46,000. The drink is charged separately and at the usual price.
Days and hours	Tuesday and Wednesday, 6:00 to 9:30 p.m. Never at Tuesday-to-Friday lunch or Sunday midday: those slots already fill, and there the discount gives away margin that was already there.
Channels	Dining room, no commission, leaves 26,400 per cover. Own delivery, with 3,500 of dispatch, leaves 22,900 and takes a 42,000 minimum order. The delivery platform stays out: with 24% commission and 1,200 of packaging the same cover would leave 15,120, 43% less than in the room.
Limit	One per guest, not combinable with the set lunch or any other promotion; a cap of 40 units per location per night, which is the shift ceiling minus the service slack.
Validity	From Tuesday the 1st to Wednesday the 23rd of September. Eight nights, and it switches itself off. With no closing date, in 60 days this stops being a promotion: it is the price of the trout.
Written target	37 extra covers per week, 148 in total.

The two lines the server says in ten seconds (read as written):

On Tuesdays and Wednesdays we have the Trucha al ajillo at 36,000 until 9:30 at night.
One per person, in the dining room or on our own delivery, and it runs until 23 September.

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 fourteen-day communication plan, from 27 August to 9 September, as a table with four columns —Day, Sales channel with each one's commission, Message and Who—: the flyer in the lunch check, the own-delivery insert, the one-to-one WhatsApp to guests who already ordered trout, the row leaving the delivery platform explicitly out, and the cut-off on Wednesday the 9th at 10:00 p.m., which switches the promotion off below 56 extra covers instead of tweaking the discount. And the nightly count template —date, units at 36,000, the split between room and delivery, tables, covers and extras over the baseline of 24— with the six-point checklist the till signs in three minutes, including the box comparing Thursday and Friday lunch.

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

Choose at the top what you are building. Both are judged by the same arithmetic but built inside out, and the chip takes you to the right one.

Have your approximate food cost and average check at hand; without those two numbers the math cannot start.

Paste the assistant into your AI, tell it what you want to promote and on which days, and let it ask its math questions.

Launch only the promotion that passes the break-even test and measure it against the extra-sales target the assistant set for you.

Which of your data it uses

of 23

This assistant works with 8 of the 23 fields in «My Restaurant», among them Business type, Approximate food cost (%) 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.

Business typeApproximate food cost (%)Average check (with currency)Menu price rangeBest-selling dishesStrong and slow daypartsActive sales channelsAverage monthly sales

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 are building

a discount promotionan offer without cutting the price