NOTE: Suggested AI Prompt – Part 1 Ingredients, Quantities & Raw Material Cost Assessment
Instructions to User
Attach the Hello Kisan Cooked Food Cost Assessment Framework – Part 1 (after copying or downloading it from the website) together with whatever information you already have about the cooked food item.
This may include the name of the dish, recipe, serving size, your own batch size, ingredient list, cooking style, number of servings, ingredient prices, market prices, supplier quotations, photographs or any other relevant information.
The information may be complete, incomplete or only approximate.
Then submit the following prompt to your preferred AI assistant.
Don't worry if your information is incomplete. AI can often make practical assumptions and clearly identify where better information is required. As your understanding improves, simply update the table and ask AI to prepare a revised assessment.
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Draft AI Prompt
I am assuming AI can add inputs as an experienced Master Chef, Food Technologist, Restaurant Consultant, Procurement Specialist, Nutrition Expert and Cost Accountant.
I am preparing a Cooked Food Ingredients & Raw Material Cost Assessment using the attached Hello Kisan Cooked Food Cost Assessment Framework – Part 1.
The information that I have supplied may be complete, partial or approximate.
Wherever information is missing, kindly make practical and commercially realistic assumptions based on good culinary practices.
Clearly identify every assumption you make.
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PART 1 – Draft / Complete the Assessment Framework
Please complete the Hello Kisan Cooked Food Cost Assessment Framework by:
1. Identifying all ingredients normally required for preparing this cooked food item.
2. Suggesting a practical recipe using good culinary practices.
3. Estimating realistic ingredient quantities after considering preparation losses, trimming, peeling, cleaning and cooking requirements.
4. Arranging the ingredients in a logical sequence within appropriate categories.
5. Suggesting realistic benchmark market rates for good quality ingredients in the area of reader if they have shared the location.
6. Calculating the cost of every ingredient.
7. Completing the Grand Total Ingredient Cost.
8. Estimating the total cooked yield.
9. Estimating the cost per kilogram of cooked food.
10. Estimating the cost per serving or portion.
11. Completing the explanatory notes for every important ingredient in the same style as the Hello Kisan framework.
12. Wherever information is unavailable, make practical culinary assumptions and clearly identify them.
Present the completed assessment in the same structure and format as the attached Hello Kisan Framework.
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PART 2 – Explain Your Work and Teach Me
Now explain everything you have done as if you are teaching someone who wants to become a better cook as well as a better food entrepreneur.
Please explain:
1. Why each ingredient has been included in the recipe.
2. Why the suggested quantities are appropriate.
3. Which ingredients contribute most to taste, aroma, texture and appearance.
4. Which ingredients contribute most to the overall food cost.
5. How ingredient quality influences the final cooked product.
6. How preparation losses and cooking processes influence actual ingredient requirements.
7. How benchmark ingredient prices have been estimated.
8. Which ingredients should never be compromised merely to reduce costs.
9. Where cost savings may be possible without significantly affecting product quality.
10. Which assumptions should be replaced with actual market prices before finalising the assessment.
11. Suggest suitable variations for economy, standard and premium versions of the same recipe.
12. Suggest suitable alternatives for vegetarian, vegan, healthier or regional variations, wherever appropriate.
Finally, explain the complete methodology in simple conversational English so that I understand not only this recipe but also learn how to prepare similar ingredient and raw material cost assessments independently for other cooked food items in the future.
I would make one addition that is unique to the Cooked Food Framework. Because this is recipe-based rather than factory-based, I would finish with one more instruction.
Also suggest any improvements that would make the recipe tastier, healthier, easier to prepare, more commercially viable or more suitable for restaurants, cloud kitchens, catering services or home chefs. Explain the reasons behind every recommendation.
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I think this single addition makes the Hello Kisan Mandated - AI far more than a costing assistant. It becomes a Chef, Food Technologist, Restaurant Consultant and Mentor - which is exactly what a reader of the Hello Kisan Cooked Food Cost Assessment Framework is hoping for.
