@soulcraft/kits 1.0.0

package/kits/gather-and-grill/skills/revenue-report/SKILL.md

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+---
+id: revenue-report
+name: Revenue Report
+description: Generates comprehensive financial performance reports for the cooking studio — revenue by class type, COGS by ingredient category, food cost percentage, month-over-month trends, beverage margin, and data-backed recommendations.
+type: invocable
+version: 1.0.0
+requiresVision: false
+requiresData: true
+---
+
+# Revenue Report
+
+You generate rigorous, management-grade financial performance reports for **{{locationName}}**. Reports cover revenue by class type, expense breakdown by ingredient category, food cost percentage (target: ≤35%), month-over-month trends, margin analysis, and at least one specific, data-backed recommendation.
+
+## When to Trigger
+
+Invoke this skill when staff or owners ask:
+- "How's revenue this month?"
+- "Show me the financials"
+- "Give me a financial report for Q3"
+- "What's our food cost?"
+- "Revenue vs. expenses"
+- "What's our best-margin class?"
+- Any question asking for financial performance, profitability, or period financials
+
+## Default Period
+
+If no period is specified, default to the **current calendar month**. Accept natural language: "last quarter", "year to date", "last 6 months", "2025", or explicit date ranges.
+
+## Aggregates to Define and Query
+
+### Revenue by class and month
+
+```typescript
+brain.defineAggregate('revenueByClassMonth', {
+  source: {
+    type: 'Measurement',
+    where: [
+      { field: 'metadata.entityType', value: 'transaction' },
+      { field: 'metadata.type',       value: 'revenue' }
+    ]
+  },
+  groupBy: [
+    { field: 'metadata.experienceSlug' },
+    { field: 'metadata.date', window: 'month' }
+  ],
+  metrics: {
+    totalRevenue:  { op: 'SUM',    field: 'metadata.amountInCents' },
+    sessionCount:  { op: 'COUNT' },
+    avgRevenue:    { op: 'AVG',    field: 'metadata.amountInCents' },
+    revenueStdDev: { op: 'STDDEV', field: 'metadata.amountInCents' },
+    maxRevenue:    { op: 'MAX',    field: 'metadata.amountInCents' },
+    minRevenue:    { op: 'MIN',    field: 'metadata.amountInCents' }
+  }
+});
+```
+
+### Expenses by category and month
+
+```typescript
+brain.defineAggregate('expensesByCategory', {
+  source: {
+    type: 'Measurement',
+    where: [
+      { field: 'metadata.entityType', value: 'transaction' },
+      { field: 'metadata.type',       value: 'expense' }
+    ]
+  },
+  groupBy: [
+    { field: 'metadata.category' },
+    { field: 'metadata.date', window: 'month' }
+  ],
+  metrics: {
+    totalExpense: { op: 'SUM',   field: 'metadata.amountInCents' },
+    entryCount:   { op: 'COUNT' },
+    avgExpense:   { op: 'AVG',   field: 'metadata.amountInCents' }
+  }
+});
+```
+
+Also query raw totals for the requested period (filtered by date range) to produce top-line summary figures.
+
+---
+
+## Report Structure
+
+---
+
+### Financial Performance Report — {{locationName}}
+**Period**: [period label]
+**Generated**: [today's date]
+
+---
+
+### 1. Executive Summary
+
+| Metric | Value |
+|---|---|
+| Total Revenue | $[totalRevenue ÷ 100] |
+| Total Classes | [sessionCount] |
+| Avg Revenue per Class | $[avgRevenue ÷ 100] |
+| Total Expenses | $[totalExpense ÷ 100] |
+| Gross Profit | $[(totalRevenue − totalExpense) ÷ 100] |
+| Gross Margin | [grossProfit / totalRevenue × 100]% |
+| Food Cost % | [food COGS / totalRevenue × 100]% — **Target: ≤35%** |
+
+If refunds exist in the period, add: `Refunds Issued | $[refunds ÷ 100]` and note figures are pre-refund.
+
+**Food Cost %** is the single most important operational metric at a cooking studio. The target is ≤35% of revenue. If food cost exceeds this, call it out clearly and investigate protein waste and portion control.
+
+---
+
+### 2. Revenue by Class Type
+
+| Experience | Sessions | Revenue | Avg / Session | Std Dev | % of Total |
+|---|---|---|---|---|---|
+| Chef's Table Class | [count] | $[revenue] | $[avg] | $[stddev] | [%] |
+| Quick Bites Workshop | [count] | $[revenue] | $[avg] | $[stddev] | [%] |
+| Private Cooking Party | [count] | $[revenue] | $[avg] | $[stddev] | [%] |
+| Date Night Cook | [count] | $[revenue] | $[avg] | $[stddev] | [%] |
+| Kids Cooking Camp | [count] | $[revenue] | $[avg] | $[stddev] | [%] |
+
+Sort by revenue descending. Calculate `% of Total` as each experience's revenue divided by total period revenue.
+
+**High StdDev flag**: If any experience has `revenueStdDev / avgRevenue > 0.30` (coefficient of variation > 30%), add a note: "⚠️ [Experience] shows high revenue variability (CV: [%]). Likely causes: inconsistent fill rate, tiered pricing spread (Private Party), or cancellations. Investigate fill rate data."
+
+---
+
+### 3. Month-over-Month Revenue Trend
+
+| Month | Revenue | Classes | Avg / Class | MoM Change |
+|---|---|---|---|---|
+| [month] | $[revenue] | [count] | $[avg] | [+/- % vs prior month] |
+
+Show up to 12 months of history if data exists. Sort chronologically. Mark first month as `—` for MoM change. Use `▲` for growth months and `▼` for declining months.
+
+---
+
+### 4. Cost Breakdown by Category
+
+| Category | Transactions | Total Expense | Avg Transaction | % of Total Expense |
+|---|---|---|---|---|
+| [category] | [count] | $[expense] | $[avg] | [%] |
+
+Common expense categories at a cooking studio:
+- `proteins` — highest COGS category; flag if disproportionate
+- `produce` — perishable; over-ordering shows as waste
+- `pantry` — shelf-stable; should be relatively stable month-to-month
+- `dairy` — moderate COGS
+- `beverages` — separate from food cost; track beverage margin independently
+- `spices` — small per-class cost; bulk ordering creates illusion of high expense month
+- `equipment` — capital or replacement cost; amortize when possible
+- `packaging` — recipe cards, to-go containers; small but visible
+- `payroll` — track separately from food COGS
+- `rent` — fixed overhead
+- `marketing` — variable; correlate with bookings generated
+
+Sort by total expense descending.
+
+---
+
+### 5. Food Cost Analysis
+
+**Food Cost %** = (proteins + produce + pantry + dairy + spices + oils) / totalRevenue × 100
+
+Industry benchmark for cooking studios: **≤35%** food cost is healthy. 36–40% is elevated. >40% is a red flag requiring immediate investigation.
+
+| Cost Component | Amount | % of Revenue |
+|---|---|---|
+| Proteins & Seafood | $[amount] | [%] |
+| Fresh Produce | $[amount] | [%] |
+| Dairy & Eggs | $[amount] | [%] |
+| Pantry & Dry Goods | $[amount] | [%] |
+| Spices & Herbs | $[amount] | [%] |
+| Oils & Vinegars | $[amount] | [%] |
+| **Total Food Cost** | **$[total]** | **[%]** |
+
+**Protein waste check**: Compare total protein expense to (confirmed bookings × avg guestCount × 6–8oz per person standard portion). If protein expense implies significantly more than this, flag as a waste/portioning investigation item.
+
+---
+
+### 6. Beverage Margin
+
+Track wine and beverage revenue and cost separately from food cost. Beverage margin at a cooking studio should be 60–70% (vs. restaurant beverage margins of 70–80% — we include wine pairing in ticket price for some classes).
+
+| Metric | Value |
+|---|---|
+| Beverage Revenue | $[amount] |
+| Beverage COGS | $[amount] |
+| Beverage Gross Margin | [%] |
+
+Note: Date Night Cook includes wine pairing in the ticket price — attribute a reasonable portion of ticket revenue (~$10–15/person) to beverage when calculating blended margin.
+
+---
+
+### 7. Margin Analysis by Class Type
+
+| Experience | Revenue | Est. Food COGS | Beverage COGS | Gross Margin | Margin % |
+|---|---|---|---|---|---|
+| [name] | $[rev] | $[food] | $[bev] | $[margin] | [%] |
+
+**Best-margin class**: "[Experience] at [margin]% — [brief why]"
+
+**Worst-margin class**: "[Experience] at [margin]% — [brief why]"
+
+Private Cooking Parties typically have higher ticket revenue but also higher food cost per session (custom menus, larger portions). Date Night Cook typically has excellent margin due to included wine being sold at package price.
+
+---
+
+### 8. Statistical Flags
+
+List any anomalies the data reveals. Always check for:
+
+- **Revenue outliers**: Months or class types where revenue is > 2 standard deviations from the mean
+- **Expense spikes**: Expense categories with unusually high single-month totals (check for bulk purchases that distort monthly view)
+- **Food cost above 35%**: Immediate flag — investigate protein portions and produce waste
+- **High CV experiences**: Class types with coefficient of variation > 30% on per-session revenue
+- **Declining trend**: Three or more consecutive months of MoM revenue decline
+
+Format each flag as: `⚠️ [Flag title]: [One sentence description of the anomaly and why it warrants attention]`
+
+If no flags: "No statistical anomalies detected in this period."
+
+---
+
+### 9. Recommendation
+
+Provide exactly one, specific, data-backed recommendation. It must cite specific numbers from the report.
+
+Examples of well-formed recommendations:
+- "Private Cooking Party revenue averages $1,040/session but operates at only 61% fill rate. Consider targeted corporate outreach — Private Parties are your highest-revenue session type and the inquiry-to-booking conversion is high when the lead is qualified. Adding one additional Saturday private slot could generate an estimated $1,040/week in incremental revenue."
+- "Protein expense is running at 18% of revenue vs. a 10–12% target for proteins alone. If portioning is at standard (6–8oz per guest), over-ordering is the likely cause. Implement class-day protein ordering (order 2 days before class, not weekly) to reduce spoilage waste and bring protein cost into range."
+- "Quick Bites Workshop has the highest fill rate ([%]) but the second-lowest revenue per session. Consider adding a Friday evening Quick Bites slot — this window is currently unscheduled but shows [N] adjacent demand in booking data."
+
+Do not offer vague suggestions ("consider marketing more"). Every recommendation must be grounded in the data.
+
+---
+
+## Formatting Rules
+
+- Dollars: `$1,234` format (comma-separated thousands, no cents unless amount is under $10)
+- Percentages: one decimal place
+- Empty cells: `—`
+- Negative values (MoM decline, losses): format in parentheses `($234)` following standard accounting convention
+- All tables: left-align text columns, right-align numeric columns

package/kits/gather-and-grill/skills/social-calendar/SKILL.md

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+---
+id: social-calendar
+name: Social Media Calendar
+description: Generates a month of social content for the cooking studio across Instagram, Facebook, and TikTok — following the content pillar breakdown, hashtag bank, and platform-specific format guidance.
+type: invocable
+version: 1.0.0
+requiresVision: false
+requiresData: false
+---
+
+# Social Media Calendar
+
+You plan and write a month of social content for **{{businessName}}** in {{city}}. Social media for a cooking studio is one of the most naturally visual and engaging content categories — great food, hands-on craft, and the joy of people cooking together are inherently shareable. Use that. Don't waste it on generic motivational captions.
+
+## Content Pillars
+
+Distribute posts across this mix over the month:
+
+| Pillar | % of Posts | What It Looks Like |
+|---|---|---|
+| **Cooking Process** | 30% | Knife skills in motion, sauce reducing in the pan, pasta being pulled, dough resting. The "how" of cooking, shown visually. |
+| **Food Beauty** | 25% | Finished dishes plated beautifully, mise en place spreads, raw ingredients laid out before class, wine poured alongside a finished meal. |
+| **Class Atmosphere** | 20% | Groups cooking together, laughter at the station, the communal table at the end of class, candid moments of guests discovering a technique. |
+| **Educational** | 15% | Technique tips, ingredient spotlights, chef tips and "why" explanations, cooking myths debunked, how to use a specific tool. |
+| **Promotional** | 10% | Class announcements, new menu reveals, gift card reminders, private party availability. Promotional content earns trust only if the other 90% is genuinely useful. |
+
+---
+
+## Hashtag Bank
+
+Use 8–12 hashtags per Instagram post. Rotate combinations — don't use the same set every time.
+
+**Primary (always include 2–3):**
+`#gatherandgrill` `#cookingclass` `#{{city}}food` `#learntocook` `#culinaryclass`
+
+**Technique/process:**
+`#cheflife` `#homecooking` `#cookingskills` `#miseenplace` `#knifelife` `#kitchentips`
+
+**Occasion-specific:**
+`#dateidea` `#datenight` `#{{city}}datenight` `#teambuilding` `#{{city}}teambuilding` `#privateparty`
+
+**Food community:**
+`#foodlovers` `#{{city}}eats` `#foodie` `#seasonalcooking` `#freshfood` `#eatwhatyoumake`
+
+**Kids content:**
+`#kidscooking` `#cookingwithkids` `#juniorchef` `#familyfun`
+
+---
+
+## Platform-Specific Guidance
+
+### Instagram (Feed + Reels)
+
+**Feed posts:**
+- Photos: single-image or carousel (3–5 images tell a story better than one)
+- Caption: 100–150 words for process/educational; 40–60 for food beauty shots; 60–80 for class atmosphere
+- First line of caption must be the hook — this is what shows before "more"; make it count
+- Always include a CTA in the last line: "Book a seat this month — link in bio" or "Tell us: which cuisine would you want to cook next?"
+
+**Reels (30–60 seconds):**
+- Knife skill POV shot: overhead, chef's hands, satisfying cuts
+- Sauce reduction time-lapse: starts as thin liquid, ends as glossy coating
+- Before/after plating transformation: messy mise en place → finished plated dish
+- "What we cooked tonight": fast cuts of the class ending with the finished meal at the table
+- Technique explainer: "How to mount butter into a sauce" in 45 seconds
+
+### TikTok
+
+TikTok rewards specificity and personality over production quality. Content that works:
+- "Things chefs know that home cooks don't" (hook immediately, deliver in 30 seconds)
+- "We made [specific dish] in a cooking class. Here's how" — narrate the class in real time
+- "Knife skills in 60 seconds" — overhead shot, no intro, just the technique
+- "The moment someone gets it right" — candid of a guest successfully executing a technique
+- "Mise en place explained like you're 5" — educational, fast, practical
+- Trending audio: use sparingly and only when the visuals genuinely fit — don't force it
+
+Caption on TikTok: 1–2 sentences max. The video has to carry the message.
+
+### Facebook
+
+Skews toward older demographic — often parents booking Kids Camp or professionals booking corporate events. Content that works:
+- Event announcements with full details (Facebook events drive RSVPs from this demographic)
+- Blog post shares with a compelling excerpt
+- Photo galleries from recent classes (group photos, finished dishes)
+- Gift card campaigns (this demographic buys gift cards for occasions)
+- Longer-form written content is more appropriate here than Instagram
+
+---
+
+## Monthly Calendar Format
+
+Produce a 4-week content plan in this format:
+
+---
+
+### [Month] Social Calendar — {{businessName}}
+
+**Week 1**
+
+| Day | Platform | Pillar | Format | Caption (first line) | Visual Description | Hashtags |
+|---|---|---|---|---|---|---|
+| Mon | Instagram | Cooking Process | Reel | "One of the most satisfying cuts in the kitchen. Here's the rock chop in 30 seconds." | Overhead: chef's hands executing a rock chop through onions | #knifelife #cookingclass #{{city}}food ... |
+| Tue | TikTok | Educational | Video | "Chefs always dry their proteins before searing. Here's why." | Demo: wet chicken vs. dry chicken hitting a hot pan, showing steam vs. sizzle difference | |
+| Thu | Instagram | Food Beauty | Photo | "What mise en place looks like before a Chef's Table class." | Flat lay of prepped ingredients for tonight's menu | #miseenplace ... |
+| Fri | Instagram | Promotional | Feed | "Date Night Cook is open for [date]. Two courses, one chef, wine included." | Couple cooking together, warm light | #datenight #{{city}}datenight ... |
+| Sat | Facebook | Class Atmosphere | Photo Gallery | "Last night's Chef's Table. They made [dish]. The table said everything." | 4–5 images: prep, cooking, plating, eating together | |
+
+(Continue for Weeks 2–4)
+
+---
+
+## Seasonal Hooks to Build Around
+
+Always look for occasions in the current month to anchor content to:
+
+- **January**: New Year cooking resolutions, winter comfort food
+- **February**: Valentine's Day (Date Night Cook), Mardi Gras (Latin/Cajun)
+- **March**: Spring produce arriving, St. Patrick's Day, Women's History Month (feature female chefs)
+- **April**: Spring menus, Earth Day (sustainable/seasonal cooking)
+- **May**: Mother's Day (gift cards, family cooking), Cinco de Mayo (Latin cuisine)
+- **June**: Summer produce, Father's Day, outdoor grilling
+- **July**: Peak summer, farmers market content, light and fresh menus
+- **August**: End-of-summer ingredients, back to school (Kids Camp)
+- **September**: Fall harvest begins, cozy cooking season
+- **October**: Squash season, Halloween (Kids Camp themed)
+- **November**: Thanksgiving technique posts (brine, roast, carve), gift card season starts
+- **December**: Holiday party content, year-end gift guides, New Year's Eve menus
+
+---
+
+## Output Format
+
+Provide:
+1. **Month overview** — 2–3 sentences on the editorial theme for the month
+2. **Weekly calendar tables** (as above) for all 4 weeks
+3. **3 fully written caption examples** (one Reel, one educational post, one food beauty post) — complete, ready to post
+4. **Suggested Reel concepts** for the month (4–5 specific ideas with visual descriptions)
+
+Do not use placeholder text. Every row in the calendar should have a complete, postable first line.

package/kits/gather-and-grill/skills/staff-briefing/SKILL.md

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+---
+id: staff-briefing
+name: Staff Morning Briefing
+description: Generates a structured morning operations briefing for the cooking studio shift — today's classes by type and menu, guest counts, dietary flags, mise en place checklist, inventory alerts, and pre-class action items.
+type: invocable
+version: 1.0.0
+requiresVision: false
+requiresData: true
+---
+
+# Staff Morning Briefing
+
+You generate a clear, organized morning operations briefing for the opening team at **{{locationName}}**. Think head chef energy: thorough, prepared, calm, and ready to run a great service.
+
+## When to Trigger
+
+Invoke this skill when staff ask:
+- "What's the briefing for today?"
+- "What classes are running today?"
+- "Good morning — what do I need to know?"
+- "Daily briefing" / "morning check-in"
+- Any question about today's schedule or prep at the start of a shift
+
+## Data to Pull
+
+Before generating the briefing, gather:
+
+1. **Today's bookings** — Query `Event` entities with `metadata.entityType = 'booking'` and `metadata.date = [today's date]` and `metadata.locationId = [location]`. Group by time slot / experienceSlug.
+2. **Time slots** — Query `Event` entities with `metadata.entityType = 'time-slot'` for today to get capacity and `reservedCount` per session.
+3. **Session attributes** — For each booking, check `data.sessionAttributes` for `dishName`, `cuisineType`, `difficultyLevel`, `dietaryNotes`, `ageRange`, and `partyTheme`.
+4. **Dietary flags** — Aggregate all `dietaryNotes` and any guest-level dietary information across today's bookings. These are CRITICAL and must be surfaced prominently.
+5. **Inventory alerts** — Query `Thing` entities with `metadata.entityType = 'inventory-item'` and `metadata.locationId = [location]`. Flag any where `metadata.quantity <= metadata.reorderThreshold`. Apply perishables logic: proteins and produce alert thresholds are 3 days, not 7.
+
+## Briefing Structure
+
+Generate the briefing in exactly this structure:
+
+---
+
+### Good morning, {{locationName}}!
+
+> **[Full date — e.g., Wednesday, February 19, 2026]**
+> Chef on shift: {{headChefName}}
+
+---
+
+### 1. Today's Classes
+
+For each time slot scheduled today, produce a block:
+
+```
+🍳 [Time] — [Experience Name]
+   Dish: [dishName from session attributes, or "TBD — confirm with chef"]
+   Cuisine: [cuisineType or "—"]
+   Difficulty: [difficultyLevel or "—"]
+   Guests: [reservedCount] / [capacity] ([% fill])
+   Type: [Public | Private Party | Date Night | Kids Camp]
+   Status: [Confirmed bookings count] confirmed booking(s)
+   ⚠️ DIETARY FLAGS: [List all flagged restrictions and which guests — highlight in bold if allergy vs. preference]
+```
+
+If no dietary flags for a session: "No dietary restrictions flagged."
+
+If no classes are scheduled: "No classes scheduled today. Good day for deep kitchen prep, knife maintenance, and recipe card restocking."
+
+---
+
+### 2. Dietary & Allergy Summary
+
+**This section is mandatory and must appear prominently.**
+
+List every dietary restriction or allergy flagged across all of today's sessions in one consolidated view:
+
+```
+⚠️  ALLERGY / RESTRICTION SUMMARY — TODAY
+
+Session: [Time] — [Dish]
+  • [Guest name or "Guest"]: [Restriction type] — [Severity: Allergy | Preference | Intolerance]
+  • Action required: [e.g., "Separate station, dedicated cutting board, verify sauce ingredients"]
+```
+
+Allergies (life-threatening) must be distinguished clearly from dietary preferences. If any guest has flagged a severe allergy (shellfish, tree nuts, gluten/celiac, etc.), add a bold-red warning: **CONFIRM ALLERGEN PROTOCOLS BEFORE CLASS BEGINS.**
+
+If no dietary flags across all sessions: "No dietary restrictions or allergies flagged for today. Confirm at check-in."
+
+---
+
+### 3. Mise en Place Status
+
+For each class today, outline the prep that needs to happen before class begins. Structure by session:
+
+```
+[Time] — [Dish Name]
+Pre-class prep estimated at: [N] minutes before class
+  □ Proteins: [what needs to be prepped and at what temp]
+  □ Vegetables: [cuts, quantities, storage]
+  □ Sauce/pantry: [any stocks to warm, pastes to make, brines to set]
+  □ Stations: [number of stations = guestCount + 1 demo station]
+  □ Equipment: [any special equipment for this dish]
+```
+
+Rule: **Station count = confirmed guest count + 1 (chef's demo station).** Always prep one extra station's worth of mise en place to cover late additions or replace a dropped item.
+
+---
+
+### 4. Inventory Alerts
+
+Check inventory items specifically relevant to today's class menus. Apply **perishables-first** alerting:
+
+```
+🔴 CRITICAL (< 3 days of supply — proteins/produce):
+   [Item name] — [quantity] remaining | Est. days remaining: [N]
+   Action: Order immediately or source locally today
+
+🟡 LOW (3–5 days of supply — proteins/produce):
+   [Item name] — [quantity] remaining
+   Action: Add to next order
+
+⚠️ GENERAL LOW (below reorder threshold — pantry/spices):
+   [Item name] — [quantity] remaining (threshold: [reorderThreshold])
+   Category: [category]
+```
+
+If any item is flagged that is needed for a class TODAY: escalate with: **BLOCKING: [Item] is below safe levels and is required for [Class] at [Time]. Source immediately.**
+
+If all inventory is healthy: "All supplies are well-stocked. No reorder alerts."
+
+---
+
+### 5. Action Items — Pre-Class Checklist
+
+Generate a session-specific checklist. Always include universal items; add session-specific items based on today's bookings.
+
+**Universal items (every day):**
+- [ ] Knife block inspected — knives sharp, no chips
+- [ ] Cutting boards sanitized and set at stations (separate protein and produce boards)
+- [ ] Station count confirmed: [N] stations + 1 demo
+- [ ] Mise en place complete per session schedule above
+- [ ] Aprons counted and accessible at each station
+- [ ] Recipe cards printed and ready — [N] copies per session
+- [ ] Beverages stocked and temperature-checked (water, wine for adult classes)
+- [ ] POS terminal opened and float confirmed
+- [ ] Dining table set for [N] guests (set = end of class meal)
+- [ ] Music playing at background volume
+- [ ] Studio floor swept and entrance presentable
+
+**Session-specific additions (add based on data):**
+- If Chef's Table: `[ ] 3-course menu board updated to show today's [dishName]`
+- If Date Night Cook: `[ ] Two-person table set with candle, wine glasses, and printed menu card`
+- If Kids Cooking Camp: `[ ] Lower the adjustable stations to age-appropriate height. Kid-safe knives at each station. No alcohol beverages near kids stations.`
+- If Private Cooking Party: `[ ] Check booking notes for partyTheme — any decor, special arrangement, or catering additions requested?`
+- If any dietary allergy flagged: `[ ] ALLERGEN PROTOCOL: Designated separate prep station set up. Chef has reviewed guest allergy notes personally.`
+- If inventory alerts exist: `[ ] Reorder initiated or sourcing plan confirmed before class begins`
+
+---
+
+## Tone Guidelines
+
+- **Specific, not generic** — use actual dish names, guest counts, cuisine types, and allergy details from the data
+- **Safety-forward** — dietary flags and allergen protocols are never deprioritized for brevity
+- **Calm and organized** — like a chef who has done this many times and knows exactly what to do
+- **Actionable** — every section ends with something concrete staff can do right now
+- **Concise** — scannable in under 2 minutes on a tablet
+
+## Output Format
+
+Produce the briefing as clean, readable markdown. Use headers and emoji sparingly for visual anchoring. Tables only where they genuinely add clarity. The output should render well in both the web staff dashboard and a printed daily prep sheet.