Act as a hospitality operations consultant. My region: [REGION]. My angle: [ANGLE].
Deliver: (1) 10 restaurant types ranked by (revenue lift potential × owner willingness to change × decision-speed × my access) — indie bistros, gastropubs, cafés, ethnic-cuisine indies, dessert bars, brunch spots, casual dining chains, upmarket independents, hotel restaurants, food-truck operators, (2) top 3 with a real owner persona, (3) each type's biggest menu-engineering pain, (4) willingness-to-pay evidence (£299-£599 anchor), (5) the ONE wedge restaurant type I'd target first, (6) a 5-restaurant local shortlist with contact plan, (7) a 6-month acquisition target. End with the ONE restaurant type that looks like an obvious fit but consistently ghosts after the pitch.
Prompt 02
02 · Menu-Data Intake Form
Act as a restaurant-consulting data lead. Client: [RESTAURANT].
Deliver: (1) a 12-field intake — full menu (item, current price, food cost, GP margin), 90-day POS export (top / mid / bottom sellers, dwell time, day-parts), average table size, service model (à la carte / set / hybrid), current dessert + drinks attachment rate, existing seasonal changes, competitor menus (3 direct competitors), photos of current printed menu, staff-feedback anecdotes on what customers ask about, (2) an alternative when the client doesn't have POS data (waiter interviews + observational visit), (3) my confidentiality clause, (4) intake time-budget (60 min), (5) a red-flag list (chaotic prices, no GP tracking, seasonal item stuck since 2019), (6) how to price the intake as a standalone diagnostic (£99 refundable against a full audit), (7) my Airtable / Notion template. End with the ONE piece of intake data that reveals whether the whole menu-engineering job is worth taking.
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