| name | plan-menu |
| description | Build a balanced, seasonal menu that meets a specified food-cost target and service period. |
Plan Menu
When asked to plan a menu:
- Clarify the brief. Confirm: number of days, meal periods (breakfast/lunch/dinner), food-cost
target (default 30%), and any hard dietary requirements (vegan, halal, allergen-free).
- Select seasonal ingredients. Use web fetch to check what is in season for the current
month and region. Prefer items with short supplier lead-times.
- Draft the menu. For each dish include: name, main ingredients, estimated food cost %,
portion sizes (protein / starch / vegetable), and allergen labels.
- Check coverage. Verify at least one vegan and one halal option appears in every service
period. Flag any period where this is not met.
- Confirm cost compliance. Calculate the blended food-cost % across the full menu. If any
dish exceeds the target, flag it and suggest a swap before finalising.
- Output a clean table per day/meal, followed by a summary row showing overall food-cost %.