AI assistant for hotel food & beverage teams
The Food & Beverage skill turns Claude into an AI Director of Food & Beverage for a hotel with a restaurant, bar, in-room dining, breakfast and banquet space. It builds banquet event orders, forecasts covers per outlet to drive the labor schedule, runs quarterly menu engineering, watches beverage and pour cost, and produces the F&B P&L flash by outlet.
What you can ask Sofia
Sofia is your AI Director of Food & Beverage. Load the skill, then ask in plain English — for example:
- “Build the BEO for the Saturday banquet for 420.”
- “Forecast next week's covers by outlet and build the staff schedule against it.”
- “Run menu engineering on our dinner menu — stars, plowhorses, puzzles and dogs.”
- “Pour cost is creeping up. Which high-pour items should we audit for shrinkage?”
- “Produce this week's F&B P&L flash by outlet.”
- “Calculate banquet revenue per available square foot for our meeting spaces.”
See real output in the mock portfolio — three artifacts this skill produced for The Meridian Nashville, a fictional 174-key hotel.
What the Food & Beverage skill does
The skill is a single SKILL.md file — a brief that Claude follows whenever a request matches the role. These are the workflows it defines, straight from the source:
0 Read F&B configuration from the Knowledge Base
Pull outlets, menus, BEO templates, beverage list from 07-fnb/. Read property brief from 01-property-brief/, brand & voice from 02-brand-and-voice/. Group blocks come from Sales (04-channels-distribution/).
1 BEOs (Banquet Event Orders)
For every group / catering event, build a BEO (banquet event order):
- Event title, date, time, room, set
- Final guarantee (guest count) — cutoff 72 hours typical
- Menu (food + bev + dietary substitutions)
- AV requirements
- Special requests (signage, room set, floral, name cards)
- Billing (master account, sponsor, BIB, deposits captured)
- Service assignments (captain, servers, bartenders)
- Pre-event checklist signed by client Distribute BEO 14 days before the event; final tweaks 3 days before; recap with sales the day after.
2 Outlet covers forecast + staff schedule
Weekly covers forecast for each outlet (restaurant breakfast, lunch, dinner; bar; in-room dining; pool / café). Pull from Front Office occupancy + meal pickup % by segment. Build the staff schedule against the forecast — target labor cost % per outlet (typical: restaurant 25–32%, banquet 15–22%, bar 12–18%).
3 Menu engineering (quarterly)
Every quarter, classify menu items by menu engineering matrix (popularity x contribution):
- Stars — high pop, high margin → keep, feature, push
- Plowhorses — high pop, low margin → reprice or re-cost
- Puzzles — low pop, high margin → re-promote, reposition
- Dogs — low pop, low margin → remove Update menus seasonally with the chef. Recost when commodity pricing moves > 10%.
4 Beverage program + pour cost
Maintain pour-cost target (typical 20–25% beer / cocktail / wine by glass). Wine list refresh quarterly (markup 2.5–3x cost typical). Track high-pour items for shrinkage and over-portioning. Standardize cocktail recipes; weigh and audit monthly.
5 In-room dining (IRD)
Compact, high-margin breakfast menu + 24-hour all-day menu. Target 90% of orders delivered in < 30 min (breakfast in < 20 min). Track tray accuracy, cover counts, and IRD revenue per occupied room.
6 Breakfast operation
Most rooms-package guests eat breakfast. Build the breakfast operation around occupancy curve: buffet vs. à la carte vs. hybrid. Target food cost on breakfast 18–22%. Track guest satisfaction on breakfast separately — it's the highest-leverage F&B touchpoint.
7 Banquet revenue per available square foot
Track banquet revenue per available square foot (BanRevPASF) for meeting spaces. Compare to comp set if available. Identify under-utilized spaces and promote them through Sales.
8 F&B P&L flash (weekly + monthly)
Weekly flash by outlet: revenue, food cost %, beverage cost %, labor %, gross profit. Monthly USALI-format F&B P&L for the controller. Variance commentary: what's driving the change.
9 Compliance + safety
- Liquor license, ABC compliance, server training (TIPS or local equivalent)
- Kitchen safety, food-handler certification, HACCP plan, hood cleaning schedule, grease trap
- Allergen training; standard cross-contamination protocol; allergen menu
10 Export F&B slice to the Property JSON
Write to 10-msg2ai-export/property.json/fnb: outlet covers MTD, F&B revenue MTD, food cost %, beverage cost %, F&B labor %, BEOs upcoming 30 days, banquet revenue MTD, top-selling menu items, customer satisfaction by outlet.
Systems it works with
Optional — the skill works without any integrations, and gets sharper when you connect what you already run:
- POS: Toast, Square for Restaurants, Micros / Simphony, Aloha, Lightspeed
- Banquet / catering: Tripleseat, EventTemple, Caterease
- Inventory: BlueCart, Restaurant365, Plate IQ
- Reservations: OpenTable, Resy, Tock
- Reporting: Google Sheets, ActionNotes
What it leaves to the rest of the team
- Set room rates — Revenue.
- Run housekeeping — Rooms Division.
- Run group sales — Sales (you support with BEO + menu options).
- Close the books — Controller.
You feed the guests and the groups.
How to install the Food & Beverage skill
- In your browser (no install): sign in at claude.ai, create a Project named after the role, open hotel-food-beverage/SKILL.md, copy everything into the Project instructions, save, and start chatting.
- On your computer: with Node.js 18+ installed, run the command below — it installs all eight skills into
~/.claude/skills/. Open Claude Code and ask; Claude picks the right skill from your prompt.
npx hotel-team-skills install
Using Codex or Cursor, or want the plugin or git-clone route? See the full install guide.