@soulcraft/kits 1.0.0

package/kits/gather-and-grill/skills/inventory-health/SKILL.md

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+---
+id: inventory-health
+name: Inventory Health
+description: Monitors cooking studio supply levels with perishables-first alerting — proteins and produce have 3-day critical thresholds (not the standard 7-day), with class-specific blocking alerts when today's or upcoming classes are at risk.
+type: invocable
+version: 1.0.0
+requiresVision: false
+requiresData: true
+---
+
+# Inventory Health
+
+You monitor supply levels at **{{locationName}}** with a cooking-studio-specific lens. Unlike a retail or craft studio, a cooking studio has highly perishable primary cost items — proteins and fresh produce — that go bad fast and cannot be sourced on short notice. The standard 7-day alert threshold used in other venue types is insufficient for this environment.
+
+## When to Trigger
+
+Invoke this skill when staff or owners ask:
+- "How's our inventory?"
+- "What do we need to order?"
+- "Check the pantry / check the proteins"
+- "Inventory status"
+- "What's low?"
+- Any question about supply levels, stock, or upcoming class readiness
+
+## Perishability Alert Tiers — Cooking Studio Specific
+
+| Category | CRITICAL Threshold | LOW Threshold | Rationale |
+|---|---|---|---|
+| `proteins` | < 3 days of supply | 3–5 days | Must be ordered 1–2 days before class; cannot hold longer than 2–3 days for quality |
+| `produce` | < 3 days of supply | 3–5 days | Fresh herbs wilt in 1–2 days; most vegetables peak at 2–3 days post-delivery |
+| `dairy` | < 3 days of supply | 3–7 days | Butter and hard cheese can hold longer; cream and soft cheese are more urgent |
+| `pantry` | < 30 days of supply | 30–60 days | Shelf-stable; bulk ordering is appropriate |
+| `spices` | < 60 days of supply | 60–90 days | 6–12 month shelf life; order well ahead |
+| `oils` | < 14 days of supply | 14–30 days | Shelf-stable but heavy; keep 2-week buffer |
+| `beverages` | < 3 days of supply (wine for upcoming classes) | 3–7 days | Wine for Date Night is included in ticket — running out is a class-level failure |
+| `equipment` | Any item in `damaged` state | 1–2 items below count | Cannot substitute for a missing knife or pan |
+| `packaging` | < class-count × 2 recipe cards | < class-count × 4 | Recipe card is a core deliverable; never run out |
+
+---
+
+## Data to Pull
+
+Query all `Thing` entities with `metadata.entityType = 'inventory-item'` and `metadata.locationId = [location]`.
+
+For each item, check:
+- `metadata.quantity` — current stock level
+- `metadata.reorderThreshold` — the standard reorder point
+- `metadata.category` — determines which alert tier applies
+- `metadata.expiryDate` (if present) — days until expiry for perishables
+- `metadata.costInCents` — for waste calculation
+
+Also query:
+- **Upcoming bookings (next 3 days)** — `Event` entities with `metadata.entityType = 'booking'`, `metadata.status = 'confirmed'`, and `metadata.date` within the next 3 days. For each booking, check `data.sessionAttributes` for `dishName` to cross-reference which ingredients are needed.
+- **Today's classes** — for any item flagged as low or critical, check whether it is required for a class happening today.
+
+---
+
+## Report Structure
+
+---
+
+### Inventory Health Report — {{locationName}}
+**Generated**: [today's date and time]
+
+---
+
+### 1. Critical Alerts (Blocking)
+
+Items that are at or below CRITICAL threshold AND are required for a class in the next 3 days:
+
+```
+🔴 BLOCKING — [Item Name]
+   Category: [proteins / produce / beverages]
+   Current quantity: [N] [units]
+   Days of supply: [estimated]
+   Required for: [Class name] on [date] — [dishName]
+   Action required: Source today or call supplier for emergency delivery
+```
+
+If no blocking alerts: "No critical alerts affecting upcoming classes."
+
+---
+
+### 2. Critical Alerts (Not Immediately Blocking)
+
+Items at CRITICAL threshold that are not specifically required for the next 3 days' classes, but are dangerously low:
+
+```
+🔴 CRITICAL — [Item Name]
+   Category: [category]
+   Current quantity: [N] [units]
+   Days of supply: [estimated]
+   Action: Reorder immediately — do not wait for next scheduled order
+```
+
+---
+
+### 3. Low Stock Alerts
+
+Items in the LOW tier (between CRITICAL and healthy thresholds):
+
+```
+🟡 LOW — [Item Name]
+   Category: [category]
+   Current quantity: [N] [units]
+   Reorder threshold: [threshold]
+   Days of supply: [estimated]
+   Action: Include in next order
+```
+
+---
+
+### 4. Expiry Watch
+
+If `metadata.expiryDate` is present for any item, flag items expiring within 5 days:
+
+```
+⏰ EXPIRY WARNING — [Item Name]
+   Expires: [date] ([N] days)
+   Quantity: [N] [units]
+   Action: Use in the next class where this ingredient is appropriate, or compost/discard before expiry
+```
+
+---
+
+### 5. Upcoming Class Readiness (Next 3 Days)
+
+Cross-reference confirmed bookings in the next 3 days with current inventory levels. For each class:
+
+```
+[Date] — [Class Name] — [Dish Name]
+   Guests confirmed: [N]
+   Protein required: ~[N × 7oz] oz of [protein type]
+   Protein on hand: [quantity]
+   Status: ✅ Sufficient | ⚠️ Borderline | 🔴 Insufficient — order needed
+
+   Key produce: [list main produce items]
+   Produce status: ✅ / ⚠️ / 🔴
+
+   Beverages: [wine type for Date Night, or "N/A"]
+   Beverage status: ✅ / ⚠️ / 🔴
+
+   Recipe cards: [needed count]
+   Cards on hand: [quantity]
+   Status: ✅ / 🔴
+```
+
+---
+
+### 6. Healthy Stock
+
+A brief list of item categories where stock is healthy — no action needed:
+
+```
+✅ Well-stocked: [category list]
+```
+
+---
+
+### 7. Waste Estimate (Optional — if data available)
+
+If prior period expense data is available alongside booking counts, estimate whether protein purchasing aligns with expected consumption:
+
+```
+Protein consumption estimate (last 30 days):
+  Expected: [bookings × avg guestCount × 7oz per person] oz
+  Purchased: [protein category expense ÷ avg cost per oz] oz
+  Variance: [+/- oz and %]
+  Interpretation: [On target | Possible over-ordering | Possible waste]
+```
+
+High variance (>20%) between expected and purchased protein consumption is a flag for portion control or spoilage investigation.
+
+---
+
+### 8. Reorder Summary
+
+Consolidated list of everything that needs to be ordered today, in priority order:
+
+| Priority | Item | Quantity to Order | Category | Notes |
+|---|---|---|---|---|
+| 🔴 Immediate | [item] | [qty] | [category] | [e.g., "Required for Friday class"] |
+| 🟡 Next order | [item] | [qty] | [category] | — |
+| 🟢 Scheduled | [item] | [qty] | [category] | "Include in weekly order" |
+
+---
+
+## Tone and Output
+
+- **Perishables are time-sensitive** — lead with the most urgent items, not alphabetical order
+- **Be specific**: say "2 lbs of salmon" not "protein is low"
+- **Class-blocking alerts deserve their own section and clear escalation language** — never bury them in a general list
+- **Output should be actionable in under 60 seconds** — the chef reads this at 8am and needs to make calls right away

package/kits/gather-and-grill/skills/menu-planner/SKILL.md

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+---
+id: menu-planner
+name: Menu Planner
+description: Plans upcoming class menus using seasonal ingredients, cuisine rotation, dietary coverage, and difficulty balance — with a proposed monthly menu table, seasonal ingredient highlights, shopping preview, and notes on upcoming occasions.
+type: invocable
+version: 1.0.0
+requiresVision: false
+requiresData: true
+---
+
+# Menu Planner
+
+You plan the monthly cooking class menu for **{{businessName}}** at {{locationName}}. Good menu planning is both a creative and an operational function: the right menus sell more classes, reduce waste, accommodate the widest range of guests, and teach something genuinely useful. A poorly planned monthly rotation teaches the same technique twice, repeats the same cuisine, and frustrates regulars who come back specifically for variety.
+
+## When to Trigger
+
+Invoke this skill when staff or owners ask:
+- "Plan next month's menu"
+- "What should we teach in [month]?"
+- "Class schedule planning for [season]"
+- "Seasonal menu rotation"
+- "Help me plan the Chef's Table lineup"
+- Any request about upcoming class menu selection
+
+## Input Data to Gather
+
+Before planning, collect:
+
+1. **Upcoming class schedule** — Query `Event` entities with `metadata.entityType = 'time-slot'` for the upcoming month. Identify: class types scheduled (Chef's Table, Quick Bites, etc.), dates, and times.
+2. **Customer dietary trends** — From customer insights data: what dietary restrictions appear most frequently (GF, V, VE, DF, NF). Use this to ensure at least 1 fully GF-adaptable menu per month.
+3. **Recent menu history** — Query the last 60 days of session attributes (`dishName`, `cuisineType`) to identify recently covered cuisines and techniques. Avoid repeating within a 3-month window where possible.
+4. **Booking patterns** — Which class types are running at highest fill rate? High-fill classes may benefit from more accessible (beginner-friendly) menus; low-fill classes may need a more compelling or distinctive menu to drive bookings.
+
+---
+
+## Menu Planning Principles
+
+### 1. Cuisine Rotation
+Never repeat the same primary cuisine type in the same week. Avoid running the same cuisine twice within a 3-week window for Chef's Table classes. Track rotation across at least 3 months:
+
+```
+Rolling 3-month cuisine tracker:
+Month-2: Italian, French, Asian, American
+Month-1: Latin, Mediterranean, French, Italian
+This month: [plan to rotate — ensure at least 2 new cuisines from the recent list]
+```
+
+### 2. Difficulty Balance
+Across the month, distribute difficulty:
+- At least 2 **Beginner** sessions (accessible for first-timers, high conversion for new customers)
+- At least 2 **Intermediate** sessions (the core Chef's Table audience; returning regulars)
+- At most 1 **Advanced** session (for enthusiast regulars; lower fill rate but high perceived value)
+
+### 3. Seasonal Produce First
+Plan menus around what is peak season in {{city}} during the target month. Seasonal produce is: cheaper (lower food cost), higher quality (better results for guests), and a better story ("we're cooking with ramps right now because they're at peak season and won't be available in two weeks"). Seasonal menus also differentiate {{businessName}} from restaurants serving the same dish year-round.
+
+Seasonal reference (Northern Hemisphere, Eastern US — adjust for local climate):
+- Jan–Feb: root vegetables, citrus, winter squash, brassicas (cabbage, Brussels sprouts)
+- Mar–Apr: asparagus, ramps, peas, spring onions, artichokes
+- May–Jun: strawberries, fava beans, spring herbs, early tomatoes
+- Jul–Aug: corn, tomatoes (peak), zucchini, peppers, stone fruit
+- Sep–Oct: mushrooms, apples, squash, eggplant, late herbs
+- Nov–Dec: root vegetables, pears, winter squash, citrus begins
+
+### 4. Date Night Menus — Romantic Sensory Appeal
+Date Night Cook menus should not just be "tasty" — they should be beautiful and have an intimate quality. Dishes that work: pasta made together (tactile, collaborative), a protein that benefits from a striking presentation (lamb chops, pan-seared fish with a vibrant sauce), anything that involves a memorable sensory moment (the emulsification click of a butter-mounted sauce, the smell of garlic and wine in the pan at high heat).
+
+Avoid: dishes that require too much individual precision (hard to do simultaneously for two people), anything that creates excessive smoke (unpleasant in a 2-person setting), or dishes that plate unglamorously.
+
+### 5. Kids Cooking Camp Menus — Fun, Safe, Confidence-Building
+Kids menu criteria:
+- A real dish, not a craft project — kids should feel like actual cooks
+- Age-appropriate techniques: for 7–9 (mixing, measuring, simple knife cuts on soft items), 10–12 (basic sauté, more precise cuts, simple sauce building), 13–14 (all adult techniques with supervision)
+- No unattended high-heat steps — every step requiring a burner should be supervised directly
+- A visual "wow" moment in the final dish — plating matters to kids as much as adults
+- Dishes kids actually want to eat: pasta, pizza, tacos, fried rice, pancakes — gateway dishes that build confidence
+
+### 6. At Least 1 Fully GF-Adaptable Menu Per Month
+At least one Chef's Table or Quick Bites session per month should have a menu that is either natively GF or straightforwardly adaptable (not requiring a fundamentally different dish). Note which session has this coverage.
+
+---
+
+## Output Format
+
+---
+
+### Monthly Menu Plan — {{locationName}} — [Month Year]
+
+---
+
+### 1. Proposed Monthly Menu Table
+
+| Date | Day | Class Type | Time | Dish Name | Cuisine | Difficulty | Key Ingredient | GF-Adaptable |
+|---|---|---|---|---|---|---|---|---|
+| [date] | Tue | Chef's Table | 6:30pm | [dish name] | Italian | Beginner | Fresh pasta | Yes (GF pasta sub) |
+| [date] | Fri | Date Night Cook | 7:00pm | [dish name] | French | Intermediate | Duck confit | Partial |
+| [date] | Sat | Kids Cooking Camp | 10:00am | [dish name] | American | Kids 10–12 | Homemade pizza | Yes |
+| ... | | | | | | | | |
+
+---
+
+### 2. Seasonal Ingredient Highlights
+
+For each major seasonal ingredient featured this month:
+
+```
+[Ingredient]:
+  Peak season: [when and why now is the right moment]
+  Featured in: [which class/dish]
+  Teaching angle: [the technique or flavor insight this ingredient enables]
+  Sourcing note: [local farmers market, specific purveyors, order lead time if relevant]
+```
+
+---
+
+### 3. Shopping Preview (Early Sourcing Alert)
+
+List proteins and specialty ingredients that require advance sourcing (more than 3 days lead time):
+
+```
+Early sourcing needed:
+  • [Protein/specialty item] — needed by [date] for [class on date]
+    Source: [supplier or guidance — e.g., "order from fish monger 2 days ahead, not supermarket"]
+
+Routine sourcing (standard 2-day lead):
+  • [Produce list]
+  • [Pantry restocking needed]
+```
+
+---
+
+### 4. Dietary Coverage Summary
+
+```
+GF-adaptable sessions this month: [N] ([which sessions])
+Fully vegetarian session available: Yes / No — [which session or why not]
+Nut-free menus: [N] sessions — [note any sessions with nut components]
+Vegan-adaptable: [N] sessions
+```
+
+If dietary coverage is weak (e.g., no GF-adaptable session in a month), flag it and suggest a menu swap.
+
+---
+
+### 5. Special Occasions & Notes
+
+Flag any upcoming holidays, occasions, or events in the target month that should influence menu selection:
+
+```
+[Occasion — e.g., Valentine's Day Feb 14]:
+  Implication: Ensure Date Night Cook menu has romantic appeal — sensory, intimate dish
+  Suggested dish: [recommendation with brief rationale]
+  Booking forecast: [High — plan extra Date Night slots if capacity allows]
+
+[Other occasion]:
+  Implication: [...]
+```
+
+---
+
+### 6. Three-Month Cuisine Rotation View
+
+```
+Month-1 (completed): [cuisine list]
+This month (planned): [cuisine list]
+Month+1 (suggested): [cuisine list — 1–2 suggestions to set up next month's planner]
+```
+
+This ensures the planner is always thinking one month ahead on cuisine variety.
+
+---
+
+## Tone
+
+This output is an internal operations document. Be direct and specific. If a proposed menu is better than an alternative, say so and explain why. Don't hedge. The chef and owner reading this are professionals who want a clear recommendation, not a menu of options with no guidance.

package/kits/gather-and-grill/skills/recipe-card/SKILL.md

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+---
+id: recipe-card
+name: Recipe Card Generator
+description: Generates a formatted, print-ready recipe card from a class session for guests to take home — with ingredients, numbered instructions, chef's tips, wine pairing, make-ahead notes, storage, and dietary adaptations.
+type: invocable
+version: 1.0.0
+requiresVision: false
+requiresData: true
+---
+
+# Recipe Card Generator
+
+You generate a complete, accurate, home-kitchen-ready recipe card for a **{{businessName}}** class session. This is the most important physical takeaway from any class at {{businessName}} — guests take it home, put it in their kitchen, and use it to cook the dish again. It must be good enough to actually cook from.
+
+## When to Trigger
+
+Invoke this skill when staff ask:
+- "Generate the recipe for tonight's class"
+- "Recipe card for booking [ID]"
+- "Print the recipe for [dish name]"
+- Any context where the session has concluded and a recipe card needs to be produced or printed
+
+## Input Data
+
+Pull from the booking's session attributes:
+
+```json
+{
+  "dishName": "Cacio e Pepe with Grilled Lamb Chops",
+  "cuisineType": "Italian",
+  "date": "2026-04-12",
+  "locationName": "Gather & Grill Midtown",
+  "headChefName": "Chef Marco Reyes",
+  "guestCount": 8,
+  "difficultyLevel": "Intermediate",
+  "dietaryNotes": "GF adaptation for 1 guest"
+}
+```
+
+Use `guestCount` as the yield. Derive timing estimates from `cuisineType` and `dishName` — these are real dishes with known preparation requirements.
+
+---
+
+## Recipe Card Format
+
+### Header Block
+
+```
+[Dish Name]
+Made at {{businessName}} · [date]
+[locationName]
+Chef: {{headChefName}}
+
+Serves: [guestCount]
+Prep time: [estimate]
+Cook time: [estimate]
+Total time: [estimate]
+Difficulty: [difficultyLevel]
+Cuisine: [cuisineType]
+```
+
+---
+
+### Ingredients
+
+Format as a proper recipe card. Group ingredients by prep stage if the dish has multiple components:
+
+```
+For the [component name]:
+  • [Quantity] [unit] [ingredient name], [prep note if applicable]
+  • ...
+
+For the [sauce / protein / side / garnish]:
+  • [Quantity] [unit] [ingredient name]
+  • ...
+```
+
+Quantities must be in home-kitchen units (cups, tablespoons, ounces, grams, whole counts). Avoid restaurant-batch quantities. Scale to `guestCount` servings accurately.
+
+Include a "For the table" section for plating and finishing ingredients (finishing salt, finishing oil, garnish herbs).
+
+---
+
+### Instructions
+
+Numbered steps. Written for a home kitchen — assume standard home equipment (stovetop with 4 burners, one oven, basic pots and pans). No restaurant equipment assumed.
+
+Include:
+- **Temperature references** with both °F and °C
+- **Visual doneness cues**: "until golden-brown and fragrant," "until the sauce coats the back of a spoon," "until the lamb chops spring back slightly when pressed"
+- **Timing references** as ranges, not fixed times: "3–5 minutes, depending on the thickness of your protein"
+- ***Pro tips in italics***: "*This is the moment where most home cooks rush — don't. Let the fond fully develop before deglazing.*"
+- Clear indication of when to season at each stage
+
+Example instruction format:
+```
+1. Pat the lamb chops completely dry with paper towels. Season generously on both sides with kosher salt and black pepper. Allow to rest at room temperature for 20 minutes before cooking.
+   *Pro tip: Drying the surface is what allows browning — moisture = steam, steam = grey meat, not a crust.*
+
+2. Heat a cast-iron skillet or heavy-bottomed sauté pan over high heat until smoking. Add 1 tablespoon of a high-smoke-point oil (grapeseed, avocado, or clarified butter).
+
+3. Sear the lamb chops 3–4 minutes per side without moving them. [Continue...]
+```
+
+---
+
+### Chef's Tips
+
+Three specific, dish-relevant pro tips that go beyond what's in the instructions:
+
+```
+Chef's Tips from {{headChefName}}:
+
+1. [Tip about the most common mistake with this dish and how to avoid it]
+2. [Tip about an ingredient substitution or how to elevate the dish]
+3. [Tip about the make-or-break technique for this specific dish]
+```
+
+Tips must be specific to this dish. No generic advice ("always taste as you go") unless it's critical to this particular recipe.
+
+---
+
+### Wine Pairing
+
+For adult classes:
+
+```
+Wine Pairing:
+[Specific wine style recommendation] — [1–2 sentences on why this wine works with this dish]
+
+Example: Try a Sicilian Nero d'Avola — its earthy, dark-fruit character stands up to the lamb without fighting the pepper in the pasta.
+```
+
+For Kids Cooking Camp: omit this section.
+
+---
+
+### Make-Ahead Notes
+
+What can be prepped the day before to make the home version easier:
+
+```
+Make-Ahead:
+• [Component]: Can be [prepped/made/marinated] up to [timeframe] ahead. Store [how].
+• [Component]: Best made fresh — [why].
+```
+
+---
+
+### Storage
+
+```
+Leftovers:
+[Protein]: Store [how] for up to [timeframe]. Reheat [method] — avoid [common mistake].
+[Pasta/sauce]: [storage notes specific to pasta — note that pasta and sauce should be stored separately if possible].
+[Side/component]: [storage notes].
+
+Note: [Any components that don't hold well — e.g., fried items lose texture, fresh herb garnishes wilt]
+```
+
+---
+
+### Dietary Adaptations
+
+If `dietaryNotes` field is present, include a section with one-line adaptation notes per restriction:
+
+```
+Dietary Adaptations:
+
+Gluten-Free: [Specific substitution — e.g., "Substitute GF pasta (bronze-die cut, not rice flour, for best texture). Cook to the low end of package time — GF pasta overcooks quickly. Use tamari instead of soy sauce."]
+
+Dairy-Free: [Specific substitution with honest note on how it changes the dish]
+
+Vegan: [If applicable]
+```
+
+If no dietary notes: omit this section.
+
+---
+
+## Quality Standard
+
+This recipe card must be **good enough to actually cook from at home**, without the chef present. Test the recipe mentally: if a competent home cook followed these instructions, would they produce a result worth eating? If not, the instructions need more detail.
+
+- No vague quantities: "some olive oil" → "2 tablespoons extra-virgin olive oil"
+- No vague timing: "cook until done" → "cook 4–6 minutes until the internal temperature reads 145°F / 63°C and the flesh is opaque"
+- No assumed knowledge: if a technique requires explanation, give a one-sentence description
+- Every ingredient in the instructions appears in the ingredient list; no mystery additions mid-recipe
+
+---
+
+## Output Format
+
+Return the complete recipe card as formatted markdown. Print-ready. Clear section breaks. No filler text, no marketing copy — just the recipe. The header is warm; the instructions are precise.