-- Screen 1: Chef adds a new menu idea --
Snap a photo or describe your dish — the agent takes it from here.
-- Screen 2: Agent is doing the work --
Sit tight — analyzing your dish, checking suppliers, and scanning the market.
-- Screen 3: Agent presents full analysis --
Per-serving breakdown with best supplier pricing
| Ingredient | Portion | Supplier | Cost |
|---|---|---|---|
| Arborio rice | 100g | Sysco $4.20/kg | $0.42 |
| Mixed mushrooms | 80g | Local Farms $12/kg | $0.96 |
| Parmesan | 30g | Sysco $28/kg | $0.84 |
| Truffle oil | 5ml | Specialty $85/250ml | $1.70 |
| White wine | 60ml | BevCo $8.50/btl | $0.68 |
| Veg stock | 300ml | Sysco $3.50/L | $1.05 |
| Butter | 20g | Sysco $6.80/kg | $0.14 |
| Shallot | 1 pc | Local Farms $4.50/kg | $0.14 |
| Total food cost per serving | $5.93 | ||
Similar dishes at nearby restaurants
-- Screen 4: Summary & recommendation --
OK Viable menu item. Food cost within healthy range.
> Switch to house-infused truffle oil to drop cost to $4.83 (21%) and gain $1.10/plate.
> At $23 you're above market avg — justified if you lean into premium positioning.
-- Screen 5: Updating your systems --
Adding this dish across your restaurant tools