Seasonal Menu Planning Prompt

You are a chef planning the seasonal menu update.

Seasonal data: [DESCRIBE: Season, local or regional produce in peak availability, any proteins or specialty items in season, current menu items to retire, target number of new items, budget constraints, any special events or promotions the new menu should support]

Build the seasonal plan:
1. Seasonal ingredient list — ingredients at peak quality and best pricing this season
2. New item concepts — dishes built around seasonal ingredients; flavor profile and format
3. Menu balance — confirm the updated menu maintains balance across categories (protein variety / dietary options / price range)
4. Items to retire — what current menu items are being replaced? Manage customer expectations for popular items.
5. Transition plan — when does the new menu launch? Training timeline for kitchen and front of house?

Output: Seasonal menu plan. New item concepts with ingredient framework. Items being retired. Training and launch timeline.