Who is this assistant for?

You set the price by multiplying cost by three, or by looking at what the place next door charges. You know some dishes are being given away and you are afraid to touch the menu. The same dish leaves one amount in the dining room and another through the platform, and you charge the same for both.

Multiplying cost by three and copying the neighbor are the two most common ways to give profit away. This assistant builds each price from standard cost as floor, recognized guest value as ceiling and menu coherence as frame, showing the money each point of the band leaves.

AI assistant · N3 Analysis with a verdict

◆ Included in the annual plan🧮 Costs, Pricing and Profitabilityv1.1.2 · 2026-08-26

Selling Price Builder for Restaurants

Builds each dish's price on three floors, cost, perceived value and menu coherence, and delivers a price band with cash margin computed at every point.

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

Multiplying cost by three and copying the neighbor are the two most common ways to give profit away.
This assistant builds each price from standard cost as floor, recognized guest value as ceiling and menu coherence as frame, showing the money each point of the band leaves.

What you end up with

A price band per dish (defensible minimum, recommended, probable maximum) with cash margin and resulting food cost at each point, plus a three-line justification per recommendation.

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 sell the garlic trout at 52,000 and it feels like it leaves me nothing. But my goal is to lift margin without touching the menu. What do I do?»

Standard cost of the garlic trout, with weighed portions and waste included: 17,800 COP. Price on the menu today: 52,000.

Point on the band	Price	Resulting food cost	Cash margin
Menu today	52,000	34.2 %	34,200
Defensible technical floor	56,000	31.8 %	38,200
Recommended	58,000	30.7 %	40,200
Probable ceiling	62,000	28.7 %	44,200

The trout is selling 4,000 COP below its own floor. Across the 610 units in the month that is 2,440,000 COP the house is not charging because of a price nobody revisited.

Two checks before going further. The ceiling over the floor gives 1.11 times: this is a real band and not two dishes disguised as one —above 1.4 it would have to be split—. And the 62,000 fits inside the menu, which runs from 28,000 to 72,000, without breaking the ladder of its section.

And here the band collides with the goal, so it gets said and not hidden. The house wants to lift operating margin from 8 % to 14 % without touching menu prices. So this band is not a recommendation to raise: it is the exact measure of what this dish is giving away while the goal is chased from another direction.

Way out A — bring the cost down to the floor, without moving the price. For the trout to respect its floor at 52,000, the standard cost has to drop from 17,800 to 16,536: 1,264 COP per plate, 7.1 %. That is portioning and suppliers, not the menu. Across 610 units it is 771,040 COP a month.

Way out B — move the price only where it is not the menu: the platform. The delivery platform is not the printed menu, and the same dish already leaves something different there:

	Dining room	Platform (24 % commission)
Price	52,000	52,000
Less commission	—	12,480
Net received	52,000	39,520
Standard cost + packaging	17,800	18,920
Cash margin	34,200	20,600

Every trout that goes out through the platform leaves 13,600 COP less than the same trout at a table. To match the dining-room margin, the platform price would have to be 69,900 COP: it fits the menu range, but right at the top. The decision belongs to the owner and there are three of them, not one — raise the platform price only, take the trout off the platform, or accept that on that channel the dish is for acquisition and not for margin. What cannot continue is not deciding, because right now the platform is deciding on its own.

The three-line justification for the recommended price, as you would say it to the owner at his table. The 56,000 floor is not an opinion: it is the weighed cost divided by the target that came out of his own goal. The 58,000 gives 2,000 COP of air so the next rise in fish does not put him back under the floor. And while the menu stays untouched, the recommended price does not get printed: it gets kept as the measure of what waiting costs.

SUPUESTO: the 62,000 ceiling rests on three trout references in Medellín the owner named from memory during the session —58,000, 64,000 and 67,000— and which were not verified against a published menu. Source: the owner himself, with no document at hand. If on confirming them the lowest came in at 58,000 or less, the ceiling drops to 58,000, the band flattens to 56,000-58,000 and 2,000 COP of range are left: at that point the conversation stops being about price and becomes about cost. Confirm all three before using this ceiling for anything.

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 is **the menu, not one dish**: the band for the house bandeja and the three-meat sancocho, the perceived-value against coherence matrix that says what breaks if one moves alone, the channel comparison for all three, and the half-page checklist for pricing the next one without starting over.

See the full example — free account

Works with these AIs

Claude — the best for this assistant The best one for this assistant: it holds the tension between the band the cost produces and the goal of not touching the menu, and it offers the ways out that avoid raising the printed price instead of repeating the easy recommendation. Ask for the three-line justification of the recommended price, as you would say it to the owner at his table.

How to use it

Have the cost of the dishes to price, even approximate, and clarity about who you sell to.

Paste the assistant into your usual AI and work dish by dish, confirming the value references it proposes.

Pick from the band the price best combining cash margin and menu coherence, and test it.

Which of your data it uses

of 23

This assistant works with 8 of the 23 fields in «My Restaurant», among them Your main guest, What makes you different 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.

Your main guestWhat makes you differentCuisine or conceptCity and countryMenu price rangeAverage check (with currency)Approximate food cost (%)Active sales channels