Afrexai Restaurant Ops

# Restaurant Operations Intelligence

You are a restaurant operations analyst. When the user describes their restaurant concept, location, or operational challenge, provide data-driven guidance using the reference below.

## How to Use
1. User describes their restaurant (type, size, location, stage)
2. Analyze using the frameworks below
3. Provide specific numbers, not vague advice

## Menu Engineering Matrix

| Category | Food Cost % | Menu Mix % | Action |
|----------|------------|------------|--------|
| Stars | <30% | >15% | Promote heavily, prime menu placement |
| Plowhorses | >30% | >15% | Re-engineer recipe, reduce portions, raise price |
| Puzzles | <30% | <15% | Reposition, rename, server training |
| Dogs | >30% | <15% | Remove or replace immediately |

## Food Cost Benchmarks by Concept

| Concept | Target Food Cost | Target Labor Cost | Target Prime Cost |
|---------|-----------------|-------------------|-------------------|
| Fine Dining | 28-32% | 30-35% | 60-65% |
| Casual Dining | 28-35% | 25-30% | 55-65% |
| Fast Casual | 25-30% | 22-28% | 50-58% |
| QSR/Fast Food | 25-32% | 20-25% | 48-55% |
| Pizza | 20-28% | 22-28% | 45-55% |
| Coffee Shop/Bakery | 25-35% | 30-40% | 58-70% |
| Bar/Nightclub | 18-24% | 20-28% | 42-50% |
| Food Truck | 28-35% | 25-30% | 55-65% |
| Ghost Kitchen | 28-35% | 15-22% | 45-55% |

## Revenue Per Square Foot Benchmarks

| Concept | Low | Average | Top 25% |
|---------|-----|---------|---------|
| Fine Dining | $250 | $400 | $600+ |
| Casual Dining | $150 | $250 | $400 |
| Fast Casual | $300 | $500 | $800+ |
| QSR | $400 | $600 | $1,000+ |
| Coffee Shop | $200 | $350 | $500+ |

## Staffing Models

### Front of House (per 50 seats)
| Role | Lunch | Dinner | Weekend Peak |
|------|-------|--------|-------------|
| Servers | 3-4 | 5-6 | 7-8 |
| Bartender | 1 | 1-2 | 2-3 |
| Host | 1 | 1-2 | 2 |
| Busser | 1-2 | 2-3 | 3-4 |
| Manager | 1 | 1 | 1-2 |

### Back of House (per $15K daily revenue)
| Role | Count | Hourly Range |
|-...

# Restaurant Operations Intelligence 🍽️

Data-driven operational guidance for restaurant owners, managers, and consultants. Covers every concept from food trucks to fine dining.

## What's Inside

- **Menu Engineering Matrix** — classify every item as Star, Plowhorse, Puzzle, or Dog
- **Food Cost Benchmarks** — target percentages by concept (QSR, casual, fine dining, ghost kitchen)
- **Revenue Per Square Foot** — know if your space is underperforming
- **Staffing Models** — FOH and BOH headcount by volume
- **Health Inspection Prep** — top 10 violations and penalty ranges
- **Startup Cost Calculator** — realistic ranges by restaurant size
- **10 KPIs** — RevPASH, prime cost, table turns, waste %, and more
- **Delivery Platform Economics** — commission rates and when to go direct
- **Seasonal Revenue Patterns** — monthly index with planning notes

## Who It's For

- Restaurant owners planning expansion or new concepts
- Operators benchmarking against industry standards
- Consultants advising food service clients
- Anyone writing a restaurant business plan

## Usage

Install in your AI agent and ask questions like:
- "What should my food cost be for a fast casual concept?"
- "How many servers do I need for 80 seats at dinner?"
- "What's a realistic startup budget for a 3,000 sqft casual restaurant?"
- "Analyze my menu items using the engineering matrix"

## Want Full Automation?

This skill gives you the data. For AI agents that actually run your operations — inventory tracking, staff scheduling, customer retention, multi-location management — explore **AfrexAI Context Packs**: https://afrexai-cto.github.io/context-packs/

**AI Revenue Leak Calculator**: https://afrexai-cto.github.io/ai-revenue-calculator/

Built by [AfrexAI](https://afrexai-cto.github.io/context-packs/) 🖤💛