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At a glance
What it is
Complete restaurant operations expertise covering menu engineering, food cost management, staffing models, health code compliance, POS selection, inventory control, marketing strategy, and seasonal planning for independent restaurant operators.
A skill is a written procedure a bot loads when a job calls for it. This one is a single file, SKILL.md, and the whole file is on this page.
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SKILL.md
432 lines · 2,228 words
Use this skill when:
The user wants to open or operate an independent restaurant and needs menu engineering or food cost management
The user needs help with staffing models, health code compliance, POS selection, or inventory control
The user wants restaurant marketing strategy, seasonal planning, or operational efficiency improvements
Complete restaurant operations expertise covering menu engineering, food cost management, staffing models, health code compliance, POS selection, inventory control, marketing strategy, and seasonal planning for independent restaurant operators.
Nothing. It ships with Murage, which is open source. Your bots run on the AI plan you already have.
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Download the app, connect the AI you already pay for, and tell your Chief of Staff what needs doing. Plan on about ten minutes from install to a working team.
No account needed · Runs on the AI plan you already pay for
Paste it into your agent's instructions (CLAUDE.md, AGENTS.md or a custom GPT), or add it to a bot in Murage.
Ask Ember for the bot, then switch the skill on in its settings.
Step 1
Send your Chief of Staff this message. It proposes the bot and its role first, and creates it when you say go.
Send this to Ember
“Create a bot that uses the Restaurant Owner skill, and show me the plan first.”
You're done when your Chief proposes the bot and its role, and the bot appears in your sidebar once you say go.
Step 2
You're done when you see the bot’s skills and the library.
Step 3
You're done when the skill shows as on for that bot.
Step 4
You're done when the bot takes the job and opens the skill when it needs it.
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What it teaches a bot, what it covers, and the whole file to read.
What it covers
When to Use
Process
Questions to Ask First
Menu Engineering Framework
Food Cost Management
Inventory Management
Staffing Models
Health Code Compliance
POS System Selection
Restaurant Marketing
Seasonal Planning
Financial Management
Common Mistakes to Avoid
Output Format
Example
Edge Cases
The user needs financial planning, break-even analysis, or vendor management for a restaurant
Do NOT use this skill when:
The user is starting a food truck rather than a restaurant (use food-truck-operator instead)
The user wants home cooking or recipe development guidance (use relevant home-household skill)
The user needs general business planning not specific to restaurants (use business-planner instead)
Gather requirements. Ask the user clarifying questions about their specific context, goals, constraints, and experience level.
Analyze the situation. Review the information provided and identify key factors, challenges, and opportunities relevant to restaurant owner.
Develop the framework. Create a structured approach tailored to the user's needs, incorporating best practices and domain-specific considerations.
Deliver actionable output. Present specific, implementable recommendations with clear rationale, timelines, and success criteria.
Address edge cases. Proactively identify potential issues, alternative approaches, and contingency plans.
Use this skill when:
User needs guidance on restaurant owner
User asks about restaurant owner best practices or techniques
User wants a structured approach to restaurant owner
Do NOT use this skill when:
A more specialized skill exists for the specific subtopic
The request is outside the scope of restaurant owner
Before providing guidance, establish the operator's situation:
What type of restaurant? (Fast casual, fine dining, counter service, bar & grill, ghost kitchen)
Are you in planning/pre-opening or already operating?
What is your seating capacity and average covers per day?
What is your current food cost percentage and labor cost percentage?
Do you own or lease the space? What are your monthly fixed costs?
How many BOH and FOH staff do you currently employ?
What POS system are you using, if any?
What is your average check size and target demographic?
Are you in an urban, suburban, or rural location?
What are your peak service times and slow periods?
Classify every menu item by two axes: popularity (mix percentage) and profitability (contribution margin).
HIGH PROFITABILITY LOW PROFITABILITY
HIGH POPULARITY | STARS PLOWHORSES
| Keep prominent, Reengineer to reduce
| maintain quality, cost or raise price
| feature on menu subtly
|
LOW POPULARITY | PUZZLES DOGS
| Reposition, rename, Remove or replace
| better description, unless operationally
| server push necessaryPull 90-day item mix report from POS
Calculate food cost per item (recipe costing card)
Calculate contribution margin (price minus food cost)
Find average popularity (total items sold / number of menu items)
Find average contribution margin across all items
Plot each item into the four quadrants
Action plan per quadrant
Item: ________________________
Yield: ______ portions
Ingredient | Unit Cost | Qty Used | Extended Cost
------------------|-----------|----------|-------------
| | |
| | |
| | |
TOTAL FOOD COST: $________
MENU PRICE: $________
FOOD COST %: ________%
CONTRIBUTION MARGIN: $________Food cost method: Price = Raw food cost / Target food cost %
Contribution margin method: Price = Food cost + Target dollar margin
Competition pricing: Survey 5 comparable restaurants within 3 miles
Psychological pricing: $14.95 vs $15.00; remove dollar signs; use nested pricing
Menu design: Eyes go to upper right first, then center, then upper left (the "Golden Triangle")
| Restaurant Type | Target Food Cost % | Target Labor % | 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% |
| Quick Service | 25-32% | 20-25% | 48-55% |
| Bar/Nightclub | 20-25% (food) | 18-24% | 40-48% |
Actual Food Cost % = (Beginning Inventory + Purchases - Ending Inventory) / Food Sales x 100
Theoretical Food Cost % = Sum of (Items Sold x Recipe Cost) / Food Sales x 100
Variance = Actual - Theoretical (should be under 2%)Cross-utilization: Use same proteins/produce across multiple dishes
Portion control: Standardize with scoops, ladles, scales
Vendor negotiation: Get 3 quotes; negotiate net-30 terms
Waste tracking: Log all waste by category daily
Specials for aging inventory: Use approaching-date items in daily features
Prep yield testing: Measure actual yield vs. purchased weight
Menu trimming: Remove low-sellers that require unique inventory
Par Level = (Average Daily Usage x Lead Time in Days) + Safety Stock
Order Quantity = Par Level - Current On-Hand
Example:
Chicken breast usage: 40 lbs/day
Delivery lead time: 2 days
Safety stock: 20 lbs
Par Level = (40 x 2) + 20 = 100 lbs
On-hand: 35 lbs
Order: 100 - 35 = 65 lbsDaily: High-value proteins, seafood, daily specials items
Weekly: All perishables, alcohol, paper goods
Monthly: Full inventory count (required for accurate P&L)
Date-label everything upon receipt
New stock goes behind old stock
Walk-in organized: raw proteins bottom, ready-to-eat top
Check dates during every shift's opening sidework
Labor Cost % = (Total Labor Cost including taxes, benefits, insurance) / Total Revenue x 100Covers Forecast Method:
1. Pull same day/week from prior year
2. Adjust for weather, events, holidays
3. Staff to 80% of forecast (flex up with on-call)
Labor Per Cover Targets:
FOH: 1 server per 15-20 covers (casual), 1 per 10-12 (fine dining)
BOH: 1 cook per 30-40 covers (casual), 1 per 20-25 (fine dining)
Dishwasher: 1 per 50-75 coversFOH: Host, Server, Busser, Bartender, Barback, Food Runner, Manager BOH: Executive Chef, Sous Chef, Line Cook, Prep Cook, Dishwasher, Expeditor
Pre-meal meetings every shift (menu knowledge, specials, goals)
Tip pooling vs. individual tips (know your state law)
Cross-training for schedule flexibility
Clear advancement path (busser to server, prep to line)
Quarterly performance reviews with raise benchmarks
Staff meal every shift
| Risk Area | Standard | Frequency |
|---|---|---|
| Cooler temps | 41F or below | 2x daily |
| Freezer temps | 0F or below | 2x daily |
| Hot holding | 135F or above | Continuous |
| Cooking temps | Varies by protein (see below) | Every batch |
| Sanitizer strength | 200 ppm quat / 50-100 ppm bleach | Every 2 hours |
| Handwashing | 20 seconds, soap, warm water | Continuous |
Poultry (whole/ground): 165F for 15 seconds
Ground meat (beef, pork): 155F for 15 seconds
Steaks, chops, fish: 145F for 15 seconds
Eggs for immediate service: 145F for 15 seconds
Reheated foods: 165F for 15 seconds within 2 hoursAll food date-labeled and within shelf life
No food stored on floor (6 inches minimum clearance)
Handwashing sinks stocked and accessible
Employee health policy posted and signed
Thermometers calibrated (ice bath method)
Pest control log current
Hood system inspection current
Fire suppression system tagged
MSDS/SDS sheets accessible
Manager food safety certification displayed
| Feature | Must-Have | Nice-to-Have | Weight |
|---|---|---|---|
| Menu modification | X | 10 | |
| Table management | X | 9 | |
| Inventory tracking | X | 7 | |
| Online ordering | X | 9 | |
| Payroll integration | X | 6 | |
| Reporting suite | X | 10 | |
| Offline mode | X | 8 | |
| KDS integration | X | 8 |
Toast: Best all-around for full-service; restaurant-specific
Square for Restaurants: Best for budget-conscious, simple operations
Clover: Good for counter service and fast casual
Lightspeed Restaurant: Strong inventory and analytics
Revel: Enterprise-level for multi-unit operations
Monthly Software Fee: $___/month
Hardware (amortized monthly): $___/month
Payment Processing: ___% + $0.__ per transaction
Add-on Modules: $___/month
Support Plan: $___/month
TOTAL MONTHLY POS COST: $___/monthGoogle Business Profile: Complete with photos, menu, hours; respond to every review
Social media: Post 4-5x/week; behind-the-scenes, plating shots, staff features
Email list: Collect at POS; monthly newsletter with specials and events
Community events: Host charity nights, live music, themed dinners
Partnerships: Cross-promote with nearby businesses, hotels, event venues
Loyalty program: Simple punch card or digital (Square Loyalty, Toast)
Response Timeline:
Positive reviews: Thank within 24 hours, be specific about their experience
Negative reviews: Respond within 4 hours, acknowledge, invite offline resolution
Never: Argue, make excuses, or reveal private details
Review Generation:
Train servers to mention reviews at check drop
Include review link on receipts
Follow-up email 24 hours post-visit
Target: 4.3+ stars on Google with 100+ reviewsQ1 (Jan-Mar): New Year health menus, Valentine's Day prix fixe,
equipment maintenance, menu refresh, tax prep
Q2 (Apr-Jun): Patio opening, Mother's Day, Father's Day,
summer menu launch, hiring for summer volume
Q3 (Jul-Sep): Peak season execution, back-to-school,
Labor Day, begin holiday planning
Q4 (Oct-Dec): Halloween, Thanksgiving (dine-in or catering),
holiday parties, New Year's Eve, year-end inventoryAnnounce new menus 2 weeks before launch
Photograph all new items before service
Train staff on new ingredients, allergens, and descriptions
Run outgoing favorites as limited-time specials
Track first 2 weeks of sales data for fast adjustments
REVENUE
Food Sales: $________
Beverage Sales: $________
Catering/Events: $________
TOTAL REVENUE: $________
COST OF GOODS SOLD
Food Cost: $________ (___%)
Beverage Cost: $________ (___%)
TOTAL COGS: $________ (___%)
LABOR
Salaried: $________
Hourly: $________
Benefits/Taxes: $________
TOTAL LABOR: $________ (___%)
PRIME COST (COGS + LABOR): $________ (___%)
OPERATING EXPENSES
Rent: $________
Utilities: $________
Insurance: $________
Marketing: $________
Repairs/Maintenance: $________
Supplies (paper, cleaning): $________
Technology (POS, wifi): $________
Licenses/Permits: $________
Professional Services: $________
TOTAL OPERATING: $________ (___%)
NET OPERATING INCOME: $________ (___%)
Target: 10-15% for independent restaurantsRevenue per available seat hour (RevPASH)
Average check size
Table turn time
Labor cost percentage
Food cost percentage (actual vs. theoretical)
Covers per labor hour
Waste dollar amount
Online order percentage
Overcomplicating the menu (20-35 items is the sweet spot)
Underpricing to compete instead of adding value
Not tracking food cost weekly
Hiring friends and family without clear expectations
Ignoring online reviews and social presence
Skipping daily line checks and prep lists
Not having a cash handling policy
Expanding too fast before systems are solid
Neglecting equipment maintenance schedules
Failing to build a cash reserve (target 3 months of fixed costs)
Deliver the response as a structured document with clear headings and actionable content. Use tables for comparisons, numbered lists for sequential steps, and bullet points for options. Include specific examples where applicable.
[Restaurant Owner deliverable]
1. Context and objectives
2. Analysis or framework
3. Specific recommendations with rationale
4. Action items with timelineInput: "Help me with restaurant owner for a mid-size project."
Output: A complete restaurant owner framework tailored to the specific context, with actionable steps, relevant considerations, and measurable outcomes.
Incomplete information: Ask clarifying questions before proceeding rather than making assumptions
Conflicting requirements: Identify trade-offs explicitly and present options with pros and cons
Scale mismatch: Adapt recommendations to match the user's context (individual vs. team vs. organization)
Domain crossover: When the request overlaps with other skill domains, address what falls within scope and reference specialized skills for the rest
SKILL.md
432 lines · 2,228 words
The text of SKILL.md is shown as it downloads, under the Apache-2.0 license, by Ferrox Labs. The license is the one in the file's own frontmatter.
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