Inventory Optimization Prompt

Build a system instead of chasing fires

Copy and paste this prompt into your AI tool. Attach recent inventory or POS reports for best results.

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 the proposed inventory system as a clearly structured report with labeled sections for:
• Par levels
• Reorder points
• Storage plan (refrigeration, freezer, dry storage)
• Waste tracking (high-waste items and procedures)
• Monitoring schedule (daily and weekly)
• Vendor management (vendors and ordering cadence)
• Notes and recommendations.”

Why this works:
This forces the system to think in operational blocks, not spreadsheets. You get a playbook your team can actually follow.

Waste Reduction Analysis Prompt

Turn leaks into line items you can fix

If you’ve ever said “I know we’re wasting money, I just don’t know where,” this one is for you.

Prompt:
“I’m losing approximately $[amount] per month to food waste. My biggest waste sources are [describe main causes].

Create a waste reduction plan with specific tracking methods and accountability measures.”

Tip:
Run this monthly. Waste creeps back quietly when no one is watching.

Vendor Management Prompt

Buy smarter without burning relationships

Most operators inherit vendor relationships. Very few actively manage them.

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 or monthly purchasing amounts]
• Quality standards: [specific product requirements]

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

Reality check:
Good vendors respect operators who come prepared with data and clarity.

Kitchen Efficiency Analysis Prompt

Shorter ticket times start upstream

Attach recent sales or ticket-time reports if you have them.

Prompt:
“Redesign and optimize this restaurant’s kitchen workflow to eliminate delays, reduce ticket times, and improve consistency.

Current average ticket time: [current minutes]
Target ticket time: [target minutes]
Identified bottlenecks: [list specific problems].”

Use this when:
You’re busy but not smooth. Or fast sometimes and underwater other times.

Prep Schedule Optimization Prompt

Prep with intention, not panic

Prompt:
“Optimize my prep schedule and procedures using these inputs:

• Daily prep requirements: [items needing daily prep]
• Available prep time: [hours and staff available]
• Storage limitations: [shelf life and refrigeration constraints]
• Service volume patterns: [busy and slow days]
• Current prep challenges: [running out, over-prepping, inconsistency]

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

Hidden benefit:
When prep becomes predictable, stress drops across the entire kitchen.