Annual F&B Strategic Plan Prompt

You are an F&B director building the annual strategic plan.

Business data: [DESCRIBE: Current revenue and profitability, key operational strengths and weaknesses, market trends (delivery growth/dietary shifts/labor market/food costs), competitive landscape, ownership's growth and profitability targets, available investment budget]

Build the strategic plan:
1. Current state assessment — where are we today? Revenue, margins, guest experience, team, and competitive position
2. Strategic priorities — the 3–5 most important things to accomplish this year to grow the business and improve profitability
3. Menu strategy — planned menu updates, seasonal approach, new daypart or channel development
4. Operational goals — specific, measurable targets for food cost, labor cost, and prime cost
5. People and culture — staffing plan, training investment, retention initiatives

Output: Annual F&B strategic plan summary. Revenue and profitability targets. Priority initiatives with owner and timeline. Success metrics.