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This engineering collection of prompts represents the definitive tool for the comprehensive professionalization of gastronomic establishments. Designed by experts in operational management and instructional design, each instruction is calibrated to transform daily challenges into highly efficient standardized processes, covering everything from input micro-management to menu financial architecture.
He acts as a Senior Hospitality and Customer Experience Consultant with 20 years of experience in the luxury restaurant and casual dining sector. Your mission is to design a master 'Standard Customer Welcome' protocol for the [Restaurant Name] establishment, ensuring that each diner experiences a seamless transition from the street to their table, aligned with our [Gastronomic Concept identity: e.g. Signature cuisine, traditional Trattoria, Steakhouse]. Develop the protocol by dividing it into temporal and emotional milestones. First, define 'Visual Contact and Openness': establish the standards of body language, adequate physical distance and the exact verbal greeting formula that the reception staff (hostess) or waiters must use when detecting the entry of a client, differentiating the treatment for clients with [Reservation Type] and those who arrive without an appointment. Second, it details the 'Dynamic Accompaniment' process: it describes how the journey to the assigned table should be made, what information about the space (bathrooms, daily specials, wine cellars) should be mentioned during the journey and how to assist the customer with their belongings in an elegant manner. It is crucial to integrate our brand values here: [Brand values: e.g. Proximity, Exclusivity, Speed]. Third, establish the 'Table Activation': specify the ritual of delivering the letter or menu [Physical/QR], the immediate offering of welcome drinks or water, and the formal presentation of the range of service that will serve the table. Includes an 'Expectation Management' section for situations where the table is not ready, providing courtesy phrases and waiting alternatives in [Waiting Area/Bar]. Finally, it generates a summary table with three tone variations for this protocol: one [Tone 1: e.g. Highly formal], one [Tone 2: e.g. Friendly and relaxed] and one [Tone 3: e.g. Efficient and executive], allowing the team to adapt to the psychographic profile of each customer who crosses the door of [Restaurant Name]. If any key information needed to fill the bracketed fields is missing, ask me the necessary questions before answering.
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He acts as a Specialist Consultant in Food Safety and Quality Control for the gastronomic sector with more than 15 years of experience in the implementation of HACCP systems. Your primary mission is to design an advanced and automated 'Critical Temperature Recording' system for the [NOMBRE_DEL_ESTABLECIMIENTO] restaurant, strategically integrating this monitoring with the Inventory Control module. The objective is to create a synergy that allows for the drastic reduction of losses due to breaking the cold chain, while guaranteeing compliance with local health regulations and the food safety of diners. Develop a technical and logical daily recording structure that categorizes control points according to their risk level. You must include a detailed matrix for the identification of critical equipment, such as walk-in coolers, deep-freeze freezers, meat aging rooms, and hot service stations. For each piece of equipment, define the optimal temperature range, critical safety limits and recommended measurement frequency based on an operating volume [NIVEL_DE_OPERACION]. It is essential that the system places special emphasis on monitoring high-value inputs such as [PRODUCTOS_ALTO_COSTO], the loss of which would significantly impact the cost of sales. Develop an incident and corrective action management protocol that is automatically triggered when a deviation outside the established limits is detected. This protocol must contemplate: 1) Procedures for transferring stock to contingency areas, 2) Sensory and technical evaluation of the product to determine its viability for immediate use, 3) Record of economic loss in the inventory system and 4) Preliminary diagnosis of the failure in the [ID_EQUIPO] equipment. The approach must be proactive, always seeking to revalue food assets before proceeding to total disposal, thus optimizing cash flow and operational efficiency. Design a professional data logging template, optimized for use on mobile devices or kitchen workstations. The table must necessarily capture: Time Stamp, Equipment ID, Air Temperature, Product Temperature (if applicable), Name of the responsible Operator and an 'Action Taken' section in case of alerts. The design must allow the export of this data to perform a Monthly Trend Analysis, allowing management to identify failure patterns in the infrastructure and adjust safety stock levels according to the thermal stability demonstrated by the storage equipment. Finally, it generates a brief training manual for kitchen staff on the importance of precision in data collection. Explain how a [PORCENTAJE_ERROR] error in the temperature reading can result in an inventory loss equivalent to [MONTO_ESTIMADO]. Make sure the tone is professional, technical and oriented towards business results, transforming a simple health record into a financial and operational intelligence tool for stock control in the restaurant. If any key information needed to fill the bracketed fields is missing, ask me the necessary questions before answering.
He acts as a Senior Consultant in Occupational Risk Prevention (PRL) and expert in Emergency Medicine applied to the hospitality sector. Your objective is to design a Comprehensive First Aid and Emergency Response Protocol for the human team at [Restaurant Name], considering that they operate in a high-paced environment with specific risks in [Type of Cuisine] and customer service areas. The manual must be structured so that any employee, regardless of rank, can understand and execute vital actions in the first seconds of an incident. You must delve into the PAS (Protect, Warn, Help) methodology specifically adapted to the workflow of a restaurant that has [Number of Employees] workers. Be sure to include guidelines on how to stay calm and manage communication with diners during an emergency in the room. Develop detailed technical sections for the following scenarios: 1. Thermal (oil, steam, surfaces) and chemical (cleaning products) burns. 2. Deep cuts from cutting tools or breaking glassware. 3. Choking (Heimlich Maneuver) both for colleagues in the kitchen and for clients in the room. 4. Fainting due to heat stress or dehydration. Each section should clearly differentiate what SHOULD be done from what IS PROHIBITED (common myths that make injuries worse). Customize the response by integrating the use of [Available Safety Equipment] and define the exact route of action to the [First Aid Kit Location]. In addition, it generates a hierarchical emergency contact list and a brief script on how to report the incident to official medical services to ensure that the information provided is technical and useful. The tone should be instructive, professional and extremely urgent. Finally, it includes a quick monthly training plan (micro-learning) so that staff keep this knowledge fresh, suggesting specific drills for the [Critical Area of the Restaurant, e.g. Grill or Warehouse]. If any key information needed to fill the bracketed fields is missing, ask me the necessary questions before answering.
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Based on 12 reviews
I was impressed by the quality. They're easy to adapt to my case by just changing the fields. One hundred percent recommended.
Best purchase I made this month. The quality of the answers I get improved a lot. One hundred percent recommended.
Best purchase I made this month. The prompts are really well thought out and the effort shows. One hundred percent recommended.
Best purchase I made this month. They work just as well in ChatGPT and Claude. One hundred percent recommended.
Best purchase I made this month. They saved me hours of work in the first week. I'll buy again without hesitation.
Delivers what it promises. Most of them worked on the first try. Good option.
Decent for the price. Some prompts are great and others more generic. Works if you customize it.
Happy with the purchase. They saved me time on several tasks. I recommend it.
Exactly what I was looking for. The index is organized and I find what I need instantly. Totally recommend them.
Good value for money. The prompts are useful and practical. Came close to a five.
Good value for money. The organization helps you get oriented fast. I recommend it.
Best purchase I made this month. The index is organized and I find what I need instantly. Totally recommend them.