40 Claude skills that get menus costed, reviews answered, and rotas built before service — for owners who'd rather be in the pass.

Reads an incoming review and drafts a on-brand response — acknowledging the feedback, protecting the reputation, and closing on the right note.

Writes an Instagram post from your objective and audience — caption, hook, hashtags, and call to action ready to publish.

Writes a Facebook post from your objective and audience — right hook, right tone, ready to publish.

Matches wine to a dish or menu based on flavour profile, price point, and margin — producing a pairing guide ready to hand to front-of-house.

Audits food and labour costs against industry benchmarks and produces a prioritised waste reduction plan — with actions, owners, and timelines built in.

Builds a structured vendor negotiation brief for food & beverage suppliers — with cost targets, leverage points, and a clear ask baked in.

Builds a HACCP-compliant temperature log with critical control points, corrective actions, and audit-ready records — structured for food safety sign-off.

Builds a structured staff training programme for restaurant teams — covering food cost targets, HACCP compliance, service standards, and shift-ready implementation steps.

Builds a social media content plan for a restaurant — dishes, offers, and stories mapped to the menu engineering matrix, with post formats and a publishing schedule ready to hand to the team.

Builds a complete set of F&B service standards — covering food cost targets, HACCP controls, and table turnover benchmarks — with an implementation table and owner-assigned actions.

Builds a full sanitation checklist using HACCP principles — critical control points, cleaning schedules, and accountability owners mapped out and ready to use.

Scans incoming reviews across platforms, flags recurring complaints and sentiment shifts, and produces a prioritised response plan — owners and front-of-house know exactly what to fix first.

Turns a rough recipe into a fully standardised card with costed ingredients, portion specs, and food cost % calculated — ready for the kitchen and the P&L.

Scales a recipe to any batch size while recalculating ingredient quantities, food cost %, and yield — so the numbers stay tight when volume changes.

Builds a portion control framework from your menu and cost targets — yield per portion, food cost %, and waste controls locked in before it hits the pass.

Turns your covers forecast and shift data into a peak hour plan — staffing, station readiness, and service flow mapped against your busiest windows.

Sets par levels for every ingredient based on usage data, supplier lead times, and waste targets — so you stop over-ordering and running short mid-service.

Builds a shift-ready opening checklist for food & beverage operations — safety checks, prep targets, and cost benchmarks baked in before the first cover.

Builds a complete online ordering setup for a food & beverage operation — menu structure, pricing logic, cost targets, and implementation plan ready to hand to your team.

Runs a full menu engineering analysis — stars, plowhorses, puzzles, dogs — with food cost %, prime cost benchmarks, and ranked actions to cut waste and lift margin.

Designs a menu engineered for margin — food cost %, prime cost, and item-level profitability mapped against a stars/plowhorses/puzzles/dogs matrix with a clear implementation plan.

Costs every dish on your menu — food cost %, prime cost, and margin — and flags what to cut, reprice, or push harder.

Builds a structured marketing plan for a restaurant — menu engineering, cost benchmarks, and a prioritised action table ready to hand to your team.

Designs a restaurant loyalty programme from scratch — points structure, rewards tiers, and implementation plan — with food cost targets, prime cost benchmarks, and a phased rollout built in.

Builds a shift-by-shift labour schedule for food & beverage operations — coverage mapped to covers, labour cost % kept inside the 25-30% target.

Builds a restaurant inventory management plan with food cost targets, par levels, and waste controls — prime cost kept between 55-65%.

Maps ingredient sourcing against food cost targets, flags supplier risks, and produces a prioritised action plan to keep prime cost inside 55-65%.

Turns your kitchen and front-of-house operations into an inspection-ready checklist — HACCP controls, temperature logs, and corrective actions documented before the inspector walks in.

Builds a full HACCP plan from your process inputs — critical control points, hazard analysis, corrective actions, and monitoring procedures documented and ready for sign-off.

Builds a HACCP-compliant food safety plan with critical control points, risk mitigations, and an implementation tracker — ready to hand to your team or an environmental health officer.

Pulls apart your menu costs, flags where margin is leaking, and delivers a food cost analysis with benchmarks, recommendations, and an implementation table — ready to act on.

Builds a fully costed event menu plan — dishes, food cost %, prime cost targets, and HACCP checks — ready to hand to your kitchen and front-of-house teams.

Audits your food and labour costs against prime cost benchmarks and produces a prioritised action plan to bring Food Cost %, Labour Cost %, and table turnover back on target.

Turns customer feedback into a structured restaurant improvement plan — with menu, cost, and service fixes prioritised by impact.

Builds a cross-training plan for F&B staff — roles, rotations, and competency checkpoints mapped to your kitchen and service operation.

Builds a cocktail menu engineered for margin — drinks categorised by stars, plowhorses, puzzles, and dogs, with food cost targets and pricing baked in.

Builds a catering proposal from brief to submission — menus, pricing, food cost targets, and implementation plan structured and ready to send.

Builds a structured bar training programme from your objectives and context — covering technique, menu knowledge, upselling, and cost targets — ready to hand to staff.

Builds a structured allergen management system for a food or beverage operation — covering risk identification, menu cross-referencing, controls, and staff protocols.

Builds a multi-email welcome sequence from your objective and audience — subject lines, send timing, and conversion benchmarks included.