Inventory Optimization Prompt

Use this to build a real inventory system that matches your reality, not a generic template.

Prompt:
“Design an inventory system with optimal par levels, reorder points, storage organization, and waste tracking using these inputs:
• Current tracking method: [manual/digital system used]
• Frequent stockouts: [items that run out during service]
• Over-ordering problems: [items with high waste]
• Storage constraints: [refrigeration, freezer, dry storage limits]
• Ordering frequency: [how often you order from vendors]
• Cost control goals: [target food cost percentage]

Return your proposed inventory system as a clearly structured report, with labeled sections for each of the following: par levels, reorder points, storage plan (broken down by refrigeration, freezer, dry storage), waste tracking (including high-waste items and procedure), monitoring schedule (daily/weekly), vendor management (vendors and ordering frequency), and a final section for notes and recommendations.”

Pro tip: Attach your last 4 weeks of inventory usage, waste, and COGS reports if you have them. Better inputs equals better output.

Waste Reduction Analysis Prompt

Waste is usually not a “food problem.” It’s a systems problem.

Prompt:
“I’m losing approximately $[amount] monthly to food waste. My biggest waste sources are [describe main causes]. Create a waste reduction plan with specific tracking methods and accountability measures.”

Pro tip: Ask the AI to split waste into buckets: prep waste, spoilage, over-production, returns/remakes, portion drift. You’ll see patterns immediately.

Vendor Management Prompt

This prompt helps you stop “accepting whatever shows up” and start managing suppliers like the business lever they are.

Prompt:
“Improve my vendor relationships and purchasing power using these inputs:
• Current vendors: [list main suppliers and what they provide]
• Ordering challenges: [late deliveries, quality issues, pricing problems]
• Payment terms: [current payment schedules]
• Order volumes: [weekly/monthly purchasing amounts]
• Quality standards: [specific requirements for products]

Give me suggestions for vendor management strategies, including negotiation tactics, backup supplier planning, quality control protocols, and cost optimization opportunities. Recommendations must be actionable and grounded in the provided procurement context.”

Pro tip: Attach 3 recent invoices per vendor. The AI can often spot pricing drift, inconsistent pack sizes, and “quiet” increases hiding in plain sight.

Kitchen Efficiency Analysis Prompt

If your ticket times are creeping, something is breaking. This prompt forces a clean redesign.

Prompt:
“Redesign and optimize a restaurant's kitchen workflow to eliminate delays, reduce ticket times, and improve consistency. The current average ticket time is [current ticket time] minutes, with a target of [target ticket time] minutes. Identified bottlenecks are [list of problems].”

Pro tip: Have the AI return: root causes, layout changes, station responsibilities, expo cadence, and a new “definition of done” for each station.

Prep Schedule Optimization Prompt

Prep is where you either buy calm. Or buy chaos.

Prompt:
“Optimize my prep schedule and procedures:
• Daily prep requirements: [list items that need daily prep]
• Available prep time: [hours and staff available]
• Storage limitations: [shelf life, refrigeration space]
• Service volume patterns: [busy days/slow days]
• Current prep challenges: [running out during service, over-prepping]

Create comprehensive prep schedules with optimal quantities based on sales patterns, storage procedures, and shelf-life management.”

Pro tip: Ask for a “prep map” by daypart (AM prep vs pre-shift vs mid-shift) so you’re not trying to do everything at 10:30am.