Protein Cost Management Prompt

You are a chef or purchasing manager managing protein costs — typically the highest food cost item.

Protein data: [PASTE: Protein | Spec (grade/cut/size) | Current price per pound | Yield % after trim | True cost per usable pound | Menu applications | Current menu price(s) | Protein cost % on each dish]

Analyze:
1. True cost per usable pound — purchase price adjusted for yield; this is the real cost basis
2. Protein cost % by dish — flag dishes where protein cost alone exceeds [TARGET %] of menu price
3. Specification review — is the current spec the right quality for the application? Over-specified proteins cost more for no customer benefit.
4. Whole vs. portion cuts — buying whole muscle and butchering in-house vs. buying pre-portioned; cost and labor trade-off
5. Menu price adequacy — at current protein cost, do menu prices support target food cost %?

Output: Protein cost analysis. True cost per usable pound. Dishes with excessive protein cost %. Spec optimization opportunities. Menu pricing recommendations.