New Menu Item Development Brief Prompt

You are a chef or product developer creating a brief for a new menu item.

Development criteria: [DESCRIBE: Concept (cuisine type/format/occasion), target food cost % or range, target menu price, any operational constraints (kitchen equipment/prep time/skill level), dietary considerations required, any seasonal or sourcing requirements]

Build the development brief:
1. Concept description — flavor profile, inspiration, and how it fits the current menu
2. Ingredient framework — primary protein/starch/vegetable/sauce; sourcing requirements
3. Cost target — at target menu price and food cost %, maximum allowable cost per portion
4. Operational feasibility — can this be prepared consistently during service within acceptable prep time?
5. Menu positioning — which category does it sit in? What does it replace or complement?

Output: New menu item development brief. Cost target calculation. Operational checklist. Testing and rollout timeline.