Pinned publisher workflow: https://github.com/mohitagw15856/pm-claude-skills/blob/b8a5ba81e366167ce7dd782824eb7350f1139b75/skills/menu-cost-engineer/SKILL.md

Task: Cost a restaurant dish and review menu pricing.
Use the complete source instructions, subject to the task-specific review limits below.

Supply:
- Recipe portions, ingredient purchase pack sizes, dated prices and usable yields
- Waste allowance and the agreed food-cost target
- Current selling price, currency and consistent GST basis; item sales mix if menu classification is requested

First identify missing evidence and ask for it rather than assuming defaults. Use only authorised materials.

Preparation sequence:
1. Normalise the inputs: Use one currency, consistent price/GST basis and matching weight or volume units. Confirm whether yield already includes waste so the same loss is not applied twice.
2. Calculate the plate cost: Show each ingredient calculation and the total for the stated portion. Flag missing pack prices or yield data; do not silently substitute guessed market prices.
3. Compare price scenarios: Compute food-cost percentage and a target-price scenario using the agreed target. Add menu-engineering labels only when the operator supplies a popularity benchmark and sales mix.

Return: An ingredient cost breakdown, plate cost, food-cost percentage, ingredient contribution and a suggested-price scenario with explicit assumptions.
Review limits: Food-cost percentage targets are operator assumptions, not universal benchmarks. Ingredient contribution excludes labour, rent and other overheads. Menu popularity classifications require sales-mix evidence. A draft cannot establish profitability or determine tax treatment.
First-trial check: Recalculate one ingredient and the total by hand. Compare against the kitchen’s reviewed costing sheet and confirm that ingredient contribution is not labelled net profit.

Separate supplied facts, calculations, assumptions and unresolved questions. Do not invent examples, measured results or access. Return the draft here for human review; do not send, publish, change records or make purchases. If the source or required evidence is unavailable, state the limit.

Attribution and reuse: Adapted from Mohit Aggarwal’s menu-cost-engineer. Fieldwork changed the task summary, preparation steps, review limits and starter prompt. Publisher source is MIT licensed; the copyright and permission notice is retained in the linked licence file.
Licence: https://github.com/mohitagw15856/pm-claude-skills/blob/b8a5ba81e366167ce7dd782824eb7350f1139b75/LICENSE
Copyright and permission notice: https://findaiskills.com.au/source-licences/mohit-aggarwal-mit.txt

Review: Recalculate one ingredient and the total by hand. Compare against the kitchen’s reviewed costing sheet and confirm that ingredient contribution is not labelled net profit. Food-cost percentage targets are operator assumptions, not universal benchmarks. Ingredient contribution excludes labour, rent and other overheads. Menu popularity classifications require sales-mix evidence. A draft cannot establish profitability or determine tax treatment.
Source: https://github.com/mohitagw15856/pm-claude-skills/blob/b8a5ba81e366167ce7dd782824eb7350f1139b75/skills/menu-cost-engineer/SKILL.md
Source inspected 2026-10-20. Not run-tested.