AI Prompt Library for Casual Dining and Pub Chefs

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

What fresh produce is in season in [STATE / REGION] during [MONTH OR SEASON]? Give me a list of the top [NUMBER, e.g. 8] ingredients, why they're at their best at this time, and one simple casual dining dish idea for each. Keep it practical considering what a busy kitchen can execute. 

WHAT IT DOES: Gives you a fast seasonal shopping guide with ready-to-use menu ideas. 

PRO TIP: Run this monthly to keep your specials board fresh and your produce costs down.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I need to plan a [NUMBER, e.g. 5]-day rotating casual dining menu for [MEAL SERVICE, e.g. lunch / dinner / all day]. My budget per cover is $[AMOUNT]. I want to avoid repeating the same proteins across consecutive days. My kitchen team size is [NUMBER] and skill level is [BASIC / INTERMEDIATE / HIGH]. Suggest a full rotation with [NUMBER] dishes per day, flagging which dishes share prep components to reduce waste and labour. Include one chef's special per day. 

WHAT IT DOES: Creates an efficient rotating menu that balances variety, cost, and kitchen workload — with cross-utilisation of ingredients built in. 

PRO TIP: Ask it to generate a 'prep list' for each day based on the menu it creates.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I need to design a set menu for a [EVENT TYPE, e.g. AFL grand final / Christmas party / corporate lunch] at my pub. Expected covers: [NUMBER]. Budget per head: $[AMOUNT]. The event runs for [DURATION, e.g. 3 hours]. My kitchen can manage [LEVEL, e.g. simple / moderate complexity] dishes during high volume. Suggest a [NUMBER]-course set menu with canape options, flag any dishes that can be largely prepped ahead, and note any allergen flags I should include on the menu card. 

WHAT IT DOES: Delivers a complete event menu with operational feasibility and allergen awareness built in. 

PRO TIP: Paste a link or image of your current menu to use as a base for the types of ingredients usually on hand.  

PRO TIP: Take it one step further and ask AI to write the formal menu card wording as a follow-up, saving you time on event collateral. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Act as a foodservice trend analyst with expertise in the Australian pub and hospitality market. Based on current consumer trends in [YEAR], predict: (1) the top 5 emerging dish types or flavour profiles gaining traction in Australian pubs, (2) two declining menu trends I should consider phasing out, (3) one 'wildcard' dish or concept that could differentiate my pub in [SUBURB/REGION] if introduced in the next [TIMEFRAME, e.g. 6 months]. My pub currently focuses on [CURRENT CUISINE STYLE, e.g. classic Australian / modern bistro / Asian-influenced]. Provide a brief rationale for each prediction. 

WHAT IT DOES: Gives you a market intelligence briefing on where pub food is heading. This is normally the kind of insight reserved for industry consultants. 

PRO TIP: Follow up with more of your business context and by asking: 'Which of these trends suits my kitchen capabilities and customer base best?'  

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I run a casual dining venue that serves a lot of [CUSTOMER TYPE, e.g. tradies / gym-goers / sports teams]. Suggest [NUMBER, e.g. 3] high-protein meal options under [CALORIE TARGET, e.g. 700] calories that I can realistically add to my venue menu. Include approximate protein grams per serve. Keep it casual with no overly health-food language. 

WHAT IT DOES: Generates protein-focused menu ideas matched to your specific customer base and kitchen context. 

PRO TIP: Add 'budget under $[X] per plate' to keep suggestions commercially viable. Paste a link or image of your current menu to avoid ideas that duplicate or ask AI to suggest high-protein swaps.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Here is my current venue menu: [PASTE LINK OR IMAGE OF MENU OR LIST DISHES]. Analyse the plant-based and vegetarian options available. Tell me what percentage of the menu caters to plant-based customers, where the gaps are, and suggest [NUMBER, e.g. 3] practical additions that would appeal to both plant-based diners and meat-eaters. Flag any existing dishes that could easily be made vegan with minor swaps. 

WHAT IT DOES: Gives you a clear picture of your plant-based coverage and low-effort ways to broaden appeal. 

PRO TIP: Ask AI to write the menu description for any new dish it suggests to save yourself the copywriting time. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

You are a food safety consultant. I will give you my full menu with ingredients. For each dish, create a complete allergen matrix covering all 14 major allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide/sulphites, tree nuts. Format the output as a table with dishes as rows and allergens as columns. Use Y (contains allergen), M (may contain allergen), N (does not contain allergen). Here is my menu with ingredients: [PASTE LINK OR IMAGE OF FULL MENU WITH INGREDIENTS]. After the table, list the top 3 dishes that pose the highest multi-allergen risk and suggest how to simplify them. 

WHAT IT DOES: Produces a usable allergen matrix for your full menu in minutes instead of hours.  

PRO TIP: Copy the table output into Excel or Word for a formatted staff reference sheet. Always have your chef verify against actual product datasheets before printing. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Here is my current venue menu with prices: [PASTE LINK OR IMAGE OF MENU WITH PRICES]. Analyse the price distribution across entrées, mains, and desserts. Tell me: is there a good spread from entry-level to premium? Are there any pricing gaps that might be pushing customers toward competitors? Suggest one addition at each price tier that is currently missing. 

WHAT IT DOES: Gives you a quick commercial audit of your menu's pricing architecture. 

PRO TIP: Ask it to compare your price points against the average pub in your area for a local benchmark.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I want to rank my menu items by profitability. Here are my dishes with their sell price and food cost: [LIST DISHES WITH SELL PRICE AND FOOD COST]. Calculate the GP percentage and GP dollar value for each. Rank them from most to least profitable. Flag any items with GP below [THRESHOLD, e.g. 60%] and suggest whether to reprice, reformulate, or remove them. 

WHAT IT DOES: Turns your menu into a profit-ranked list so you can make evidence-based decisions about what to keep, change, or drop. 

PRO TIP: Combine with sales volume data and ask: 'Which low-GP items are also low-volume?'. Those are your immediate candidates for removal. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I run a [VENUE TYPE] in [SUBURB]. My main competitors are [COMPETITOR 1], [COMPETITOR 2], and [COMPETITOR 3]. Here is my current menu: [PASTE LINK OR IMAGE OF MENU]. Based on typical venue menus in this style, what dish categories or cuisine types am I likely missing that my competitors may offer? Suggest [NUMBER, e.g. 3] menu additions that would help me differentiate rather than just match competitors. Explain the commercial opportunity each one represents. 

WHAT IT DOES: Identifies areas of opportunity in your local market and gives you differentiated menu recommendations. 

PRO TIP: If you have access to competitor menus, paste them in directly for a more precise analysis.  

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Review my menu for upsell and cross-sell opportunities: [PASTE LINK OR IMAGE OF MENU]. For each main course, suggest the most natural upsell (e.g. side dish, sauce upgrade, premium protein option) and the best beverage pairing to recommend tableside. Also suggest [NUMBER, e.g. 2] bundle deals (e.g. meal + drink + dessert) at a price point of $[AMOUNT] that would increase average spend per head. Format as a table. 

WHAT IT DOES: Builds a structured upsell playbook from your existing menu, ready to use in staff briefings. 

PRO TIP: Use the output as a training tool and turn the upsell suggestions into a laminated prompt card for floor staff. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Act as a hospitality market analyst. I will provide my full venue menu with prices and my location. Using your knowledge of the [AUSTRALIAN/NEW ZEALAND] market in [YEAR], benchmark my menu against typical offerings in [SUBURB / REGION] across these dimensions: (1) price competitiveness — am I above, below, or at market rate for key dish types? (2) menu breadth — how does my number of options per category compare to pub industry norms? (3) GP red flags — which of my dishes appear underpriced relative to typical ingredient costs? (4) innovation score — how contemporary is my menu versus current pub dining trends? Provide a scored summary (1-10) for each dimension with specific recommendations. My menu: [PASTE LINK OR IMAGE OF FULL MENU WITH PRICES]. My location: [SUBURB, STATE / REGION]. 

WHAT IT DOES: Produces a 4-dimension benchmarking report on your menu vs. the market without the need for a hospitality consultant. 

PRO TIP: Run this quarterly. Ask: 'What has changed since my last benchmark?' to track your competitive position over time. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Calculate the food cost per serve for this dish: [DISH NAME]. Ingredients and quantities per serve: [LIST INGREDIENTS WITH WEIGHT/QUANTITY AND COST PER KG OR UNIT]. Show me: total food cost per serve, food cost as a percentage of my sell price of $[SELL PRICE], and GP in dollars. Use a simple table format. 

WHAT IT DOES: Gives you an instant cost breakdown for any dish — no spreadsheet needed. 

PRO TIP: Add 'include a 5% waste allowance' for a more realistic food cost figure.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I want to achieve a minimum [GP TARGET, e.g. 65%] gross profit on all my menu items. Here are my dishes with their current food cost per serve: [LIST DISHES AND FOOD COSTS]. Calculate the minimum sell price needed to hit my GP target for each dish. Flag any that are currently underpriced and suggest a repricing strategy that won't shock customers, e.g. small incremental increases or rebranding the dish. 

WHAT IT DOES: Calculates minimum viable pricing for your full menu and flags underpriced items with a practical approach. 

PRO TIP: Ask it to express price changes as percentages which can be useful when briefing management or ownership. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Help me forecast my monthly food cost for a hospitality venue doing approximately [NUMBER] covers per week. My average spend per head is $[AMOUNT] and my target food cost percentage is [PERCENTAGE, e.g. 30%]. My current weekly food spend is $[AMOUNT]. Calculate: projected monthly food cost, variance from target, and the weekly cover number I need to hit to bring food cost back to target if I am currently over. Show the working clearly. 

WHAT IT DOES: Builds a simple monthly food cost forecast with a break-even target embedded. 

PRO TIP: Paste in your actual POS data for the week for a real-time variance analysis.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Based on this week's menu: [PASTE LINK OR IMAGE OF MENU WITH EXPECTED COVERS PER DAY], generate a consolidated shopping list. Group items by category (meat / dairy / dry goods / produce / sauces and condiments). Include estimated quantities based on [NUMBER] covers per day with a [PERCENTAGE, e.g. 10%] buffer for wastage. Flag any items I should order from a specialist supplier rather than a standard distributor. 

WHAT IT DOES: Turns your weekly menu into a ready-to-order shopping list with waste buffer included. 

PRO TIP: Add your current stock-on-hand and ask it to subtract those quantities for a net order list. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Here is a list of ingredients I threw out this week with approximate quantities and reason: [LIST INGREDIENT, QUANTITY WASTED, REASON e.g. over-ordered / not used / spoiled]. Identify the top [NUMBER, e.g. 3] waste contributors and suggest: (1) ordering adjustments, (2) cross-utilisation ideas (other dishes that could use the same ingredient), and (3) any storage or prep changes that could reduce spoilage. Be practical — this is a busy pub kitchen. 

WHAT IT DOES: Converts your waste log into an action plan, directly reducing food cost without changing your menu. 

PRO TIP: Run this weekly for a month to identify patterns.  

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I want to minimise the number of unique ingredients across my menu to reduce ordering complexity and waste. Here is my current menu: [PASTE LINK OR IMAGE OF MENU]. Identify which ingredients appear only once across the whole menu (single-use ingredients) and suggest how to either: (1) substitute them with an ingredient already used elsewhere on the menu, or (2) add a second dish that uses the same ingredient to justify stocking it. Also calculate how many unique ingredients my menu currently requires versus an optimised version. 

WHAT IT DOES: Builds a leaner, more efficient ingredient list by identifying single-use items. 

PRO TIP: Target having no more than [your number] unique ingredients for a well-controlled kitchen. Ask AI to set a realistic target for your menu size. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I run a casual dining venue in [SUBURB / REGION]. Suggest the types of local or regional suppliers I should look for to source: [INGREDIENT CATEGORIES, e.g. fresh produce / eggs / honey / artisan condiments]. What questions should I ask a potential local supplier to assess reliability and food safety compliance? Keep the language practical. 

WHAT IT DOES: Gives you a framework for finding and vetting local suppliers, supporting your sustainability story and often improving ingredient quality. 

PRO TIP: Add 'also suggest how I could promote local sourcing on my menu' to get marketing copy ideas as a bonus. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I want to understand the relative carbon footprint of ingredients I use regularly. Here is my main protein and produce list: [LIST INGREDIENTS]. Rank them from highest to lowest estimated carbon footprint per kilogram. For the top [NUMBER, e.g. 3] highest-impact ingredients, suggest a lower-carbon alternative I could substitute partially or fully without major menu disruption. Include approximate % emissions reduction per swap. 

WHAT IT DOES: Builds your environmental ingredient awareness and gives you a practical swap roadmap. It’s also useful for sustainability reporting or customer messaging. 

PRO TIP: Ask AI to draft a brief 'sustainability statement' for your menu based on any swaps you commit to.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Help me build a food waste reduction plan for my venue’s kitchen. Current weekly waste estimate: [KG OR $AMOUNT]. Main waste sources: [LIST, e.g. vegetable trim / unsold specials / over-prepped proteins]. My kitchen operates [NUMBER] days per week with [NUMBER] covers on average. Suggest: (1) a prep adjustment strategy, (2) a 'use-it-up' dish concept for Sundays or quiet days, (3) a staff awareness initiative I can implement immediately. Be specific and realistic. 

WHAT IT DOES: Creates a structured waste reduction plan with immediate and medium-term actions. 

PRO TIP: Track your waste in kg for 4 weeks before and after implementing recommendations to measure impact. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I want to audit and improve the sustainability of my venue’s takeaway and delivery packaging. Current packaging I use: [LIST ITEM AND MATERIAL, e.g. plastic clamshells / polystyrene cups / foil containers]. For each item, suggest: (1) a compostable or recyclable alternative available in Australia, (2) approximate cost comparison per unit, and (3) any performance trade-offs I should know about (e.g. heat retention, leak-proofing). Also suggest the single highest-impact swap I should make first. 

WHAT IT DOES: Delivers a practical sustainability upgrade roadmap for your packaging with cost and performance data. 

PRO TIP: Ask it to draft a short customer-facing message about your packaging commitment that can be used for social media or your menu. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Act as a sustainability consultant for the hospitality industry. Audit my venue kitchen across these five dimensions and score each out of 10: (1) Ingredient sourcing — local, seasonal, ethical; (2) Food waste — waste minimisation and diversion; (3) Energy use — kitchen equipment efficiency; (4) Packaging — recyclability and compostability; (5) Supply chain transparency — traceability of key ingredients. I will describe my current practices: [DESCRIBE CURRENT PRACTICES FOR EACH AREA]. After scoring, provide: a priority ranking of the 3 areas to improve first, one specific action per priority area, and an estimate of how long each action would take to implement in a small pub kitchen. Also suggest how I could communicate my sustainability progress to customers authentically. 

WHAT IT DOES: Runs a comprehensive sustainability audit with a scored report and implementation roadmap to support addressing ESG expectations or pursue sustainability credentials. 

PRO TIP: Re-run this audit every 6 months to track improvement and update your sustainability story.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Find reviews for my venue [NAME OF VENUE], from platforms such as Google, Yelp, TripAdvisor. Summarise the overall sentiment in 3-5 bullet points. List the top 3 things customers love and the top 3 complaints or concerns. Flag any food or kitchen-specific feedback I should act on immediately.

WHAT IT DOES: Extracts actionable kitchen insights from a pile of reviews in seconds saving time reading through them one by one. 

PRO TIP: Run this monthly. Ask: 'How has sentiment changed since last month?' after your second run.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I want to build a simple loyalty program for my casual dining venue that encourages repeat visits and increases average spend. My venue type: [DESCRIPTION, e.g. sports bar / family bistro / gastro pub]. Average customer visit frequency: [e.g. once a week / monthly]. My current average spend per head: $[AMOUNT]. Suggest [NUMBER, e.g. 3] loyalty program concepts that are simple to run without expensive software. For each, include: the mechanic, the customer incentive, how it increases spend, and a rough cost to the business per redeemed reward. 

WHAT IT DOES: Generates loyalty program concepts tailored to your pub type with financial modelling included. 

PRO TIP: Ask: 'Which of these is easiest to pilot in 4 weeks with no budget?' for a quick-start option.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I want to help my floor staff upsell more confidently. Here is my current menu: [PASTE LINK OR IMAGE OF MENU]. Write [NUMBER, e.g. 5] short, natural-sounding upsell scripts that staff can use when taking orders — one for entrées, one for mains, one for desserts, one for beverages, and one for a chef's special. Keep the tone friendly and not pushy. The scripts should feel like genuine recommendations, not a sales pitch. 

WHAT IT DOES: Creates ready-to-use tableside upsell scripts that lift average spend without feeling scripted. 

PRO TIP: Laminate these to use in your next staff pre-service briefing. Ask AI to adapt the tone for [your pub's vibe, e.g. relaxed / premium] if needed.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I want to create targeted promotions for different customer segments that visit my venue to eat. My customer segments are: [LIST SEGMENTS, e.g. regulars (visit 2+ times/week) / families (weekend lunch) / after-work crowd (Thu-Fri 5-7pm)]. For each segment, design: (1) a tailored offer that matches their visit pattern, (2) the best channel to communicate it (e.g. SMS, social, chalkboard), and (3) a suggested headline message of under 15 words. My budget for promotions is $[MONTHLY AMOUNT]. Prioritise the segment that will deliver the fastest ROI. 

WHAT IT DOES: Creates a segmented promotion strategy across your key customer types — no marketing agency required. 

PRO TIP: Ask it to write the actual social media post or SMS message for your highest-priority segment. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Act as a hospitality customer experience manager. Find customer reviews and feedback for my venue [NAME OF VENUE], from the past [TIMEFRAME]. Perform the following analysis: (1) Sentiment score for food quality, service speed, value for money, and ambience — score each out of 10; (2) Identify the single most urgent issue to fix based on frequency and severity of complaints; (3) Identify the single biggest competitive advantage I should be amplifying in my marketing; (4) For the 3 most negative reviews, draft a professional, empathetic public response I can post online; (5) Suggest one menu or operational change that would directly address the most common complaint.

WHAT IT DOES: Turns a messy pile of reviews into a scored report, an action plan, and ready-to-post responses.  

PRO TIP: Run this before any menu refresh or relaunch. The 'biggest competitive advantage' output is often the best hook for your next marketing campaign. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Help me build a weekly kitchen shift schedule. My team: [LIST ROLES AND NAMES OR INITIALS, e.g. 2 x chef, 1 x sous chef, 2 x kitchen hand]. Operating hours: [e.g. Tue-Sun, lunch 11am-3pm / dinner 5pm-10pm]. Busiest periods: [LIST, e.g. Friday dinner, Saturday lunch and dinner, Sunday lunch]. Each full-time staff member works [NUMBER] hours per week maximum. Build a schedule that covers all shifts without exceeding hours and flag any gaps that need a casual or split shift. 

WHAT IT DOES: Generates a rostered schedule matched to your trading hours and team availability. 

PRO TIP: Add staff leave or availability restrictions and ask it to rebuild the schedule around them.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I'm experiencing delays during [SERVICE PERIOD, e.g. Friday dinner service]. Here is a description of my kitchen layout and workflow: [DESCRIBE LAYOUT, STATIONS, AND PROCESS]. The bottleneck seems to occur at [POINT IN SERVICE, e.g. pass / grill station / plating]. Analyse the likely causes and suggest [NUMBER, e.g. 3] practical changes to workflow, prep, or station setup that could reduce ticket times by at least [TARGET, e.g. 20%]. Be specific and realistic for a pub kitchen. 

WHAT IT DOES: Diagnoses service bottlenecks and gives you a targeted workflow fix based on your actual kitchen setup. 

PRO TIP: Time your average ticket from order to pass for one service before and after implementing changes to measure improvement. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Based on tomorrow's menu: [PASTE LINK OR IMAGE OF MENU WITH EXPECTED COVERS], generate a prioritised prep list for the kitchen team. List tasks in order of: (1) longest lead time first (e.g. stocks, braises, marinating), (2) highest volume items, (3) components that are shared across multiple dishes. Assign each task to a role: [YOUR ROLES, e.g. head chef / sous chef / kitchen hand]. Estimate time per task. Flag anything that should be prepped today for tomorrow. 

WHAT IT DOES: Converts your menu into a structured, role-assigned prep list, ready to brief the team before service. 

PRO TIP: Ask it to generate a 'mise en place checklist' as a follow-up for each station. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Write a Standard Operating Procedure for [KITCHEN TASK, e.g. closing down the grill station / receiving a food delivery / prepping the salad bar]. The SOP should be usable by a [EXPERIENCE LEVEL, e.g. new kitchen hand / junior chef]. Include: step-by-step instructions, food safety checkpoints, equipment needed, time required, and what to do if something goes wrong. Format it so it can be printed and laminated as a kitchen reference card. 

WHAT IT DOES: Creates a print-ready SOP document for any kitchen task — reduces training time and improves consistency. 

PRO TIP: Build a library of these over time. Ask AI to generate the 10 most important SOPs for a pub kitchen as a starting checklist.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Write a short pre-service team briefing for tonight's [SERVICE TYPE, e.g. Friday dinner] service. Key information to cover: today's specials are [LIST], we're expecting [NUMBER] covers, there is a [ALLERGEN/DIETARY NOTE, e.g. nut allergy at table 7 / large vegan party at 7pm], and I want to focus the team on [ONE THING, e.g. ticket times / presentation consistency / upselling desserts]. Keep it to under 2 minutes when read aloud. Energetic but professional tone. 

WHAT IT DOES: Generates a sharp, ready-to-deliver pre-service briefing, setting the tone for the shift in under 2 minutes. 

PRO TIP: Ask it to add a motivational one-liner at the end tailored to your team culture.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I'm a head chef and I've noticed my kitchen team has become disengaged — [DESCRIBE SIGNS, e.g. low energy, increase in mistakes, less communication]. The likely causes are [YOUR ASSESSMENT, e.g. long hours / lack of recognition / recent staff changes]. Suggest [NUMBER, e.g. 3] practical actions I can take this week — without spending money — to re-energise the team. Also suggest one slightly bigger initiative I could propose to management within the next month. Keep the advice grounded in kitchen culture. 

WHAT IT DOES: Generates a team re-engagement plan that is realistic for a kitchen environment and budget-conscious. 

PRO TIP: Ask: 'What would a 30-minute team reset session look like for a kitchen team?' for a structured meeting format.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I need to communicate the following change to my kitchen team: [DESCRIBE CHANGE, e.g. new rostering system / menu restructure / shift in kitchen responsibilities]. The change may be met with [ANTICIPATED REACTION, e.g. resistance / confusion / concern about hours]. Draft a clear, honest communication I can deliver verbally at the next team meeting. Include: why the change is happening, what it means for each person, what stays the same, and how I'll support the team through it. Tone: direct, respectful, not corporate. 

WHAT IT DOES: Structures a change communication that reduces resistance by addressing the 'what's in it for me' question directly. 

PRO TIP: Ask it to anticipate the top 3 questions the team will ask and prepare your answers in advance. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I have recently [DESCRIBE SITUATION, e.g. taken over as head chef / returned from leave / had a team member leave unexpectedly]. The team dynamic has shifted and trust needs to be rebuilt. I have [TIMEFRAME, e.g. 4 weeks] before the next busy period. Suggest a [NUMBER, e.g. 4]-week plan to rebuild team cohesion and trust. Each week should have one practical action and one conversation-based intervention. Be realistic about a kitchen environment — no fluffy team-building exercises. 

WHAT IT DOES: Creates a structured 4-week trust-rebuilding plan grounded in kitchen reality. 

PRO TIP: Use the conversation prompts as a guide for individual check-ins or even ask AI to draft your opening lines for each conversation.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Act as an organisational psychologist specialising in kitchen culture. I will describe my team and you will produce a culture diagnostic. My team: [NUMBER] kitchen staff, average tenure [MONTHS/YEARS], recent events affecting morale: [LIST]. Current symptoms I observe: [LIST, e.g. high turnover, conflict between sections, poor communication with FOH]. Analyse across five dimensions: (1) psychological safety — can people speak up without fear? (2) role clarity — does everyone know what's expected? (3) recognition — do people feel valued? (4) workload balance — is the burden fairly distributed? (5) leadership trust — do people believe in and follow their leaders? Score each 1-5 based on my description, identify the root cause of the lowest-scoring dimension, and provide a 90-day improvement plan with monthly milestones. Conclude with the one conversation I need to have this week that will have the biggest positive impact. 

WHAT IT DOES: Delivers a structured culture diagnostic with a 90-day improvement roadmap — the kind of analysis normally reserved for HR consultants or leadership coaches. 

PRO TIP: Share the relevant parts of this output with your venue manager or GM to align on priorities and get support for your plan.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Help me give constructive feedback to a team member. The issue: [DESCRIBE THE PERFORMANCE ISSUE, e.g. consistently late for prep / food safety lapses / poor communication with FOH]. This person is [DESCRIBE PERSON, e.g. a good worker overall but struggling with punctuality]. I want to address it firmly but fairly. Write a short script I can use in a 10-minute one-on-one conversation. Include: what I observed (not what I assumed), the impact on the team and kitchen, what I need to change, and how I will support them. 

WHAT IT DOES: Gives you a structured, fair feedback script that addresses behaviour. 

PRO TIP: Practice it out loud before the conversation. Ask AI to add a 'what happens next' section if the behaviour doesn't change.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Two members of my kitchen team are in conflict: [DESCRIBE SITUATION WITHOUT NAMES, e.g. two chefs arguing over section ownership / kitchen hand refusing direction from a senior chef]. I need to address this before it affects service. Draft a plan for: (1) a conversation with each person individually, (2) a joint conversation if needed, and (3) a clear agreement or outcome I can hold them both accountable to. Keep the approach fair and focused on kitchen performance, not personalities. 

WHAT IT DOES: Structures a mediation process for team conflict with clear accountability steps. 

PRO TIP: Ask it to write the opening line for each conversation to set the tone. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Morale in my kitchen has dropped noticeably over the past [TIMEFRAME, e.g. 2-3 weeks]. Possible causes: [LIST, e.g. staff shortages / a difficult event / management changes]. I want to address it as a group without dwelling on problems or making it feel like a complaint session. Design a [DURATION, e.g. 20-minute] team meeting structure that: acknowledges the difficulty honestly, re-focuses the team on what they do well, and ends with a shared commitment to one positive change. Include suggested talking points. 

WHAT IT DOES: Designs a structured team meeting that acknowledges reality without spiralling into negativity. 

PRO TIP: Ask AI to suggest a 'team ritual' — a small recurring positive habit — to end each meeting with going forward.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I need to formally address the performance of [ROLE, e.g. a senior chef] who has shown [ISSUES, e.g. declining output / repeated food safety errors / friction with the team] over the past [TIMEFRAME]. This is likely to be a difficult conversation. Help me prepare: (1) a clear summary of the documented issues and their impact, (2) the outcome I need from this conversation (e.g. agreed improvement plan), (3) how to respond if they become defensive or emotional, and (4) what the next step is if performance does not improve within [TIMEFRAME]. Use plain language — this is a kitchen, not a corporate boardroom. 

WHAT IT DOES: Prepares you for a formal performance conversation with a structured flow, including contingency for emotional responses. 

PRO TIP: Document the outcome of the meeting in writing immediately after. Ask AI to generate a simple performance agreement template. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Act as an HR and workplace relations advisor. I need to respond to the following situation: [DESCRIBE INCIDENT OR COMPLAINT IN DETAIL BUT WITHOUT PERSONAL INFORMATION]. Help me: (1) assess the immediate steps I need to take in the next 24 hours; (2) draft a factual, professional written response to [RECIPIENT, e.g. the customer / my GM / the staff member]; (3) identify what went wrong operationally and how to prevent recurrence; (4) advise on any legal or compliance considerations I should be aware of in the Australian hospitality context; (5) prepare a brief for my management team that presents the facts clearly without apportioning blame prematurely. Tone: calm, factual, professional. 

WHAT IT DOES: Gives you a structured incident response plan covering communication, operations, and compliance. It’s the kind of support you'd normally need an HR advisor for at short notice. 

PRO TIP: Always have your venue manager or GM review any formal written responses before sending. This output is a draft, not a final document. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I need to hire a [ROLE, e.g. kitchen hand / junior chef / apprentice] for my kitchen. Venue style: [DESCRIBE BRIEFLY, e.g. busy local pub, family-friendly bistro, high-volume club kitchen]. Service volume: [e.g. 150–200 covers on weekends]. Shifts: [DAYS / NIGHTS / WEEKENDS / MIX]. Employment type: [CASUAL / PART-TIME / FULL-TIME]. What matters most to me: [CHOOSE 2–3, e.g. reliability, teamwork, speed, willingness to learn, experience on section]. Write a job ad that: 
– Sounds genuine and human (not corporate or generic) 
– Clearly explains what the role actually involves day-to-day 
– Sets expectations honestly (pace, weekends, pressure) 
– Highlights why a good kitchen worker would want to work here 
– Avoids buzzwords and clichés 
Keep it under [WORD COUNT, e.g. 300 words] and suitable for posting on platforms such as Seek or Indeed. 

WHAT IT DOES: Creates a realistic, appealing job ad in next to no time. 

PRO TIP: Ask AI to create a checklist when reviewing applications and 3 unexpected interview questions practical for the role and your venue.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Create an onboarding checklist for a new [ROLE, e.g. kitchen hand / junior chef / apprentice] starting at my pub kitchen. The checklist should cover: day 1 essentials (safety, introductions, tour), week 1 tasks (skills to demonstrate, processes to learn), and week 4 milestones (what they should be able to do independently). Include [NUMBER, e.g. 3] food safety items that must be signed off in the first week. Format as a simple checklist they can carry with them. 

WHAT IT DOES: Creates a structured, print-ready onboarding checklist, reducing the gap between someone starting and being genuinely useful. 

PRO TIP: Ask AI to add a 'buddy system' section pairing the new starter with an experienced team member. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I want to build a [TIMEFRAME, e.g. 3-month] skills development plan for a junior chef who is strong at [STRENGTHS, e.g. prep and mise en place] but needs to develop [AREAS FOR GROWTH, e.g. sauce work / service speed / station leadership]. Create a week-by-week plan with: one skill focus per week, how I will coach it (e.g. demo / shadowing / supervised solo attempt), and how I will assess progress. Keep it realistic for a busy pub kitchen — learning happens during service.  

WHAT IT DOES: Builds a structured development roadmap for a junior team member and turns informal kitchen mentoring into a real plan. 

PRO TIP: Share the plan with the junior chef on day one. Ask AI to also create a simple self-assessment form they complete at weeks 4, 8, and 12. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I am mentoring a [YEAR, e.g. first year / second year] apprentice chef. Their certificate program covers: [LIST KEY UNITS, e.g. food safety / basic cookery / mise en place]. In my pub kitchen I can give them experience in: [LIST, e.g. grill, prep, desserts, breakfast]. Design a [TIMEFRAME, e.g. 6-month] mentoring plan that aligns their on-the-job experience with their POLYTECH/TAFE units. Include: monthly focus areas, a list of tasks they should be competent in by end of month, and one professional development conversation topic per month. 

WHAT IT DOES: Creates a POLYTECH/TAFE-aligned mentoring framework that maximises the apprentice's on-the-job learning alongside formal study. 

PRO TIP: Ask it to generate a simple log sheet the apprentice fills in weekly to track skills signed off.  

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Design a [DURATION, e.g. 2-hour] practical upskilling session for my kitchen team on the topic of [TOPIC, e.g. sauce and jus fundamentals / knife skills / food presentation]. Team size: [NUMBER]. Skill level: [MIXED / BEGINNER / INTERMEDIATE]. The session should happen [TIMING, e.g. before a Monday service / on a closed Tuesday]. Include: learning objectives, equipment and ingredients needed, a step-by-step session plan, how to make it engaging rather than a lecture, and how to assess what the team has learned. Budget for ingredients: $[AMOUNT]. 

WHAT IT DOES: Designs a complete, ready-to-run upskilling session. 

PRO TIP: Film a short clip of the session to use as a training reference for new starters who join later.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Act as an executive coach specialising in hospitality leadership. I want to develop [MY OWN / A SENIOR CHEF'S] leadership capabilities over the next [TIMEFRAME, e.g. 6 months]. Current strengths: [LIST]. Current development areas: [LIST, e.g. giving feedback, managing up, team motivation, conflict resolution]. Career goal: [e.g. move from head chef to kitchen manager / take on multi-site responsibility]. Design a personalised development plan including: (1) a strengths-based focus — how to leverage existing strengths in a leadership context; (2) a targeted skill-building plan for each development area with specific weekly practices; (3) three recommended books, podcasts, or resources aligned to the goals; (4) a monthly check-in framework with reflection questions; (5) one stretch goal or challenge to attempt in month 3 that will accelerate growth. Make it practical for someone working in a demanding kitchen environment. 

WHAT IT DOES: Creates a fully personalised leadership development plan, built around the realities of kitchen leadership. 

PRO TIP: Review and update this plan every 3 months. Ask: 'Based on my progress, what should I prioritise in the next 3 months?' to keep it evolving. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Summarise the key HACCP critical control points I must have documented for a venue kitchen in [STATE / REGION]. Focus on: receiving, cold storage, hot holding, cooking temperatures, and cross-contamination prevention. Format as a simple checklist I can print and post in the kitchen. Flag the top 3 areas where pub kitchens most commonly fail a health inspection. 

WHAT IT DOES: Creates a state or region-specific HACCP reference checklist, ready to print and use as a daily reminder or audit prep tool. Make sure to review the AI output closely and edit as needed. 

PRO TIP: Ask it to also generate a 'pre-inspection checklist' with 10 things to check the morning before a council visit. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Create a daily temperature monitoring log template for a pub kitchen. It should cover: fridge and cool room temperatures (morning and afternoon check), hot holding equipment, cooking temperatures for [LIST KEY PROTEINS, e.g. chicken, pork, beef], and delivery receiving temperatures. Include a column for corrective action taken if a temperature is out of range. Format for A4 printing — one page per day, one week per booklet. 

WHAT IT DOES: Generates a print-ready temperature monitoring log. A core food safety compliance document. 

PRO TIP: Ask AI to also write brief staff instructions on what to do if a temperature is outside the safe zone. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Write a food safety incident response protocol for my pub kitchen covering these scenarios: (1) a customer reports suspected food poisoning, (2) a food recall affecting an ingredient I currently stock, (3) a temperature breach discovered after hours in the cool room. For each scenario: list the immediate steps in order, who to notify and when, what documentation to complete, and how to prevent recurrence. The protocol should be usable by a [ROLE, e.g. duty manager / head chef] who may not have food safety expertise beyond their certificate. 

WHAT IT DOES: Creates a ready-to-use incident response protocol for the three most common food safety emergencies in a pub kitchen. 

PRO TIP: Review the AI output closely and edit as needed. Laminate and store near the kitchen manager's station.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Design a [DURATION, e.g. 30-minute] food safety refresher training session for my kitchen team. Focus areas: [SELECT 2-3, e.g. personal hygiene / allergen awareness / correct storage and labelling / temperature control]. Team experience level: [MIXED / MOSTLY NEW / EXPERIENCED]. Include: key messages for each topic (max 3 per topic), one real-world example or scenario for each, and a 5-question quiz at the end to check understanding. Keep the language simple as not everyone may have English as a first language. 

WHAT IT DOES: Creates a complete, inclusive food safety training session with built-in comprehension check, ready to run in a spare 30 minutes. 

PRO TIP: Ask AI to translate the quiz questions into [language] if you have non-English speaking team members.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Act as a food safety compliance consultant. I have a [TYPE OF AUDIT, e.g. council health inspection / internal company audit / third-party food safety certification audit] in [TIMEFRAME, e.g. 2 weeks]. My venue is in [STATE / REGION]. Generate a complete audit preparation pack including: (1) a 50-point pre-audit self-assessment checklist covering premises, equipment, food handling, documentation, and staff knowledge; (2) a list of the top 10 non-conformances most commonly cited in casual dining kitchen audits; (3) a documentation checklist — every record I must have current and accessible on audit day; (4) a 30-minute staff briefing guide to prepare the team; (5) a post-audit action plan template I can use immediately after the inspector leaves. Format each section clearly so I can work through them sequentially in the lead-up to audit day. 

WHAT IT DOES: Builds an end-to-end audit preparation pack from self-assessment to post-audit action planning that covers areas a compliance consultant would normally be hired to deliver. 

PRO TIP: Work through the self-assessment checklist with your head chef three days before the audit — enough time to fix issues without last-minute panic.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Write specials board descriptions for these [NUMBER] dishes: [LIST DISHES WITH KEY INGREDIENTS]. Each description should be no more than [NUMBER, e.g. 15] words, sound appetising without being pretentious, and feel appropriate for a [CASUAL DINING STYLE, e.g. relaxed local / upscale gastropub / sports bar].  

WHAT IT DOES: Generates polished specials board copy in seconds. 

PRO TIP: Ask AI to write 2 versions per dish — one casual, one slightly more premium — so you can choose the right tone. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Write [NUMBER, e.g. 3] social media posts for my pub promoting [TOPIC, e.g. a new menu launch / a weekly special / a seasonal event]. Platform: [INSTAGRAM / FACEBOOK / BOTH]. My pub's tone of voice is [DESCRIBE, e.g. friendly and local / fun and irreverent / warm and family-focused]. Include a call to action in each post and [WITH / WITHOUT] emoji. Keep posts under [CHARACTER COUNT, e.g. 150] characters for Instagram captions. 

WHAT IT DOES: Creates platform-ready social posts that match your pub's voice. 

PRO TIP: Ask it to suggest 3 relevant hashtags for each post to improve discoverability. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Rewrite the following menu descriptions to be more appealing and commercially effective. Keep each description under [NUMBER, e.g. 25] words. The pub style is [DESCRIPTION]. Avoid these overused words: [LIST, e.g. succulent, drizzled, artisan, deconstructed]. Original descriptions: [PASTE CURRENT MENU DESCRIPTIONS]. For each rewrite, briefly explain what you changed and why. 

WHAT IT DOES: Upgrades your menu language to improve perceived quality and appeal without changing the dishes. 

PRO TIP: Test the rewrites on a small sample of regulars before reprinting the full menu. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I'm running [EVENT, e.g. a trivia night / Anzac Day special / Friday night live music] at my venue on [DATE]. Expected attendance: [NUMBER]. I want to promote it across [CHANNELS, e.g. Facebook, Instagram, email newsletter, in-venue signage]. Create a [NUMBER, e.g. 2]-week promotional campaign including: a content calendar showing what to post and when, draft copy for each channel, a headline offer or hook to drive bookings (e.g. free entrée with booking / drink on arrival), and a follow-up message to send attendees after the event. Pub tone of voice: [DESCRIPTION]. 

WHAT IT DOES: Builds a complete event marketing campaign across multiple channels with all copy written and ready to schedule. 

PRO TIP: Ask AI to write an email subject line A/B test (two options) to track difference in open rates.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

Act as a hospitality brand strategist. I want to develop a clear, consistent marketing voice and a 3-month content strategy for my pub. My venue: [NAME, SUBURB / REGION, TYPE, e.g. local sports bar / family bistro / gastropub]. My target customer: [DESCRIBE IN DETAIL — age range, lifestyle, what they value, why they come to us]. My current marketing: [DESCRIBE WHAT YOU DO NOW, e.g. occasional Facebook posts, A4 flyers]. My budget: $[MONTHLY AMOUNT]. Deliver: (1) a Brand Voice Guide — 3 adjectives that define our tone, 3 words we never use, and 2 example rewrite comparisons showing our voice vs. generic pub voice; (2) a 3-month content calendar outline (themes per month, 3 post types per week); (3) the single highest-ROI marketing activity I should prioritise given my budget and customer base; (4) one creative campaign idea that could generate word-of-mouth or local media coverage. Make it actionable, not theoretical. 

WHAT IT DOES: Delivers a brand voice guide plus a 3-month marketing strategy with a creative campaign concept — what a marketing consultant would charge $3,000+ to produce. 

PRO TIP: Share the Brand Voice Guide with anyone who writes content for the pub — it keeps messaging consistent even when you're not the one posting. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I asked an AI this question and got a response that wasn't useful: [PASTE YOUR ORIGINAL QUESTION AND THE RESPONSE YOU GOT]. Explain in plain language what I could change about my question to get a better answer. Give me an improved version of my question that I can use right now. Keep the explanation simple. I'm not a tech person. 

WHAT IT DOES: Teaches you prompt improvement on the job, turning a frustrating AI interaction into a learning moment. 

PRO TIP: This is a great starter prompt for anyone new to AI. Use it whenever an AI response misses the mark. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I want to create a reusable prompt template I can use every week for [RECURRING TASK, e.g. building my specials board / writing my social media posts / generating my weekly shopping list]. The task involves: [DESCRIBE THE TASK AND WHAT A GOOD OUTPUT LOOKS LIKE]. Build me a template with [NUMBER, e.g. 4-6] fill-in-the-blank variables that I or my team can complete quickly. Make it foolproof for someone who isn't confident using AI. 

WHAT IT DOES: Creates a custom, reusable prompt template for your most repetitive tasks, reducing the time cost of using AI to near zero. 

PRO TIP: Save your favourite templates in your phone's notes app for instant access before service.

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

I want to use AI to help me produce a weekly kitchen performance summary for my venue manager. The summary should cover: food cost % for the week (actual vs. target), covers served vs. target, any menu items that underperformed, one operational highlight, and one area for improvement. Here is this week's data: [PASTE YOUR NUMBERS AND NOTES]. Format the output as a professional half-page summary I can send via email. Keep it factual and concise. 

WHAT IT DOES: Turns your raw weekly numbers into a polished management report so you can spend more time on identifying insights and corrective actions. 

PRO TIP: Ask it to add a 'recommendation for next week' section to make the report proactive, not just retrospective. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

A customer has sent this email or review: [PASTE CUSTOMER MESSAGE]. They are [HAPPY / UNHAPPY / MAKING A REQUEST]. I want to respond in a way that: acknowledges their experience, addresses their specific concern or compliment, reflects my pub's tone of voice ([DESCRIBE, e.g. warm and personal / professional and direct]), and ends with a clear next step or invitation. Draft [NUMBER, e.g. 2] response options — one brief (under 100 words) and one more detailed. Do not apologise excessively if the complaint is unreasonable. 

WHAT IT DOES: Produces professional, tone-appropriate customer responses in seconds, particularly valuable for negative reviews where the wrong words can do damage. 

PRO TIP: Always review and personalise the response slightly before sending. 

PROMPT TEMPLATE: Copy, fill in the gaps and paste into your AI tool.

You are a hospitality market intelligence analyst. I am going to give you my full venue menu with prices, my suburb and postcode, and my venue type. Using your knowledge of the [AUSTRALIAN / NEW ZEALANDER]  casual dining market, perform a live competitive analysis: (1) Price Benchmarking — for each dish category (entrées, mains, desserts, drinks), how do my prices compare to the typical range for [VENUE TYPE] in [SUBURB/POSTCODE]? Flag any dishes that appear significantly over or underpriced; (2) Menu Gap Analysis — based on what pubs in my area and style typically offer, what dish types or categories am I missing that customers in this market expect? (3) Differentiation Opportunities — given my current menu, what 2-3 dishes or menu sections could I develop to genuinely stand out from typical competition in this area? (4) Quick Wins — what 3 changes could I make to my current menu this week (pricing, naming, or description tweaks) that would likely improve commercial performance without a kitchen overhaul? My menu with prices: [PASTE LINK OR IMAGE OF FULL MENU]. My pub type: [DESCRIPTION]. My suburb and postcode: [DETAILS]. 

WHAT IT DOES: Combines your actual menu data with market intelligence to deliver a competitive pricing and gap analysis without the need for a mystery shopping program and a consultant. Paste your menu, add your postcode, and get a strategic review in minutes. 

PRO TIP: Run this every time you're considering a menu refresh. Ask as a follow-up: 'Based on this analysis, which 5 dishes should I feature most prominently on the menu?' for a merchandising recommendation.