cost-optimize

name	cost-optimize
description	Reduce the food cost of a menu to hit a target percentage through ingredient swaps, without sacrificing quality.

Cost Optimize

When asked to optimize a menu for food cost:

1. Identify over-budget dishes. List every dish whose ingredient cost exceeds the target % (default 30%). Sort by cost descending — tackle the worst offenders first.
2. Propose concrete swaps. For each over-budget dish suggest one or two specific ingredient swaps with the expected cost saving (e.g. "replace salmon with ocean trout: saves ~22% on protein cost"). Preserve the dish's flavour profile and presentation quality.
3. Check seasonal alternatives. Fetch current seasonal produce prices if available; seasonal substitutes are the first port of call before changing the dish concept.
4. Re-run the numbers. After each proposed swap, recalculate the dish food-cost % and the blended menu food-cost % to confirm the target is met.
5. Flag quality risks. If a swap materially changes texture, flavour, or presentation, note it explicitly so the operator can decide whether the trade-off is acceptable.
6. Summarise changes in a before/after table: dish name | original cost % | new cost % | swap made.