Eksperttips 2: Hvordan gjøre smarte ChatGPT-søk for en vellykket serveringsøkt

Basert på vårt intervju med Data Science Konsulent i Smooth, Mathias André Eriksen Sandnes har vi fått hjelp til hvordan vår bransje enkelt kan bruke AI-verktøy i sin storkjøkkenhverdag. Hvordan skal du sette opp menyen basert på hva du allerede har tilgjengelig, og hvor mye bemaninng trengs det for jobben? ChatGPT hjelper oss! 

For skikkelig gode svar lønner det seg å gi ChatGPT en dypere beskrivelse av hva den skal gjøre. Her er det nyttig å fortelle hvilken rolle den skal ha, hvordan dere skal kommunisere, hva du kommer til å spørre om og hvordan du vil at den skal svare. 

Meg:

Act as a restaurant chef assistant. I will ask you to prepare a draft for a seasonal menu based on our ingredients. You provide 3 example menus with 2 starters, 3 main courses and 1 desert.

ChatGPT:
Of course! Please provide me with the list of seasonal ingredients you have on hand, and I'll draft three menus for you.

Meg:

I have a lot of cod, blueberries and mayonnaise. I can order other ingredients.

ChatGPT:

Alright! Using cod, blueberries, and mayonnaise as the primary ingredients, I'll create three seasonal menus for you. I'll incorporate other ingredients to complement and enhance the dishes.

Menu 1:

Starters:

1. Cod Tartare - Freshly diced cod mixed with avocado, lime zest, a touch of mayonnaise, and garnished with microgreens.
2. Blueberry Gazpacho - A chilled soup made with blueberries, cucumber, red bell pepper, and a hint of mint.

Main Courses:

1. Grilled Cod with Blueberry Salsa - Perfectly grilled cod served with a tangy blueberry salsa made with blueberries, red onion, jalapeño, cilantro, and lime juice.
2. Cod and Potato Croquettes - Delicate croquettes made with flaked cod, mashed potatoes, and herbs, served with a side of lemon-mayo dip.
3. Blueberry Glazed Cod - Pan-seared cod with a blueberry balsamic reduction, served with seasonal vegetables.

Dessert:

1. Blueberry Mousse - A light and airy mousse made with fresh blueberries, whipped cream, and a touch of lemon zest.

Menu 2:

Starters:

1. Cod Ceviche - Fresh cod marinated in citrus juices, mixed with diced tomatoes, onions, and cilantro, served with tortilla chips.
2. Blueberry and Goat Cheese Salad - Mixed greens with fresh blueberries, crumbled goat cheese, toasted almonds, and a honey-balsamic vinaigrette.

Main Courses:

1. Cod Burger with Blueberry Mayo - Cod patties served on a brioche bun with lettuce, tomato, and a unique blueberry-mayo spread.
2. Cod Alfredo Pasta - Flaked cod served with fettuccine in a creamy Alfredo sauce, garnished with parsley.
3. Blueberry BBQ Cod - Cod fillets glazed with a blueberry BBQ sauce, grilled to perfection, and served with coleslaw.

Dessert:

1. Blueberry and Almond Tart - A buttery tart crust filled with blueberry compote and topped with toasted almonds.

Menu 3:

Starters:

1. Cod Spring Rolls - Delicate rice paper rolls filled with cod, vermicelli noodles, and fresh herbs, served with a tangy dipping sauce.
2. Blueberry and Feta Bruschetta - Toasted slices of baguette topped with a mixture of blueberries, feta cheese, basil, and a drizzle of honey.

Main Courses:

1. Cod in Parchment with Blueberry Butter - Cod fillets baked in parchment paper with a dollop of blueberry-infused butter, served with steamed asparagus.
2. Cod Risotto - Creamy risotto with flaked cod, peas, and lemon zest, garnished with parmesan and fresh herbs.
3. Blueberry and Chili Glazed Cod - Cod fillets with a spicy blueberry glaze, served with roasted sweet potatoes.

Dessert:

1. Blueberry Sorbet - A refreshing sorbet made with fresh blueberries, sugar, and a hint of lemon.

I hope these menus inspire you! Adjustments can be made based on your preferences and the availability of other ingredients. Enjoy your culinary creations!

Meg:

Sounds good. I like menu 3 best. Lets add an extra dessert and provide me with a shopping list for serving 40-50 guests.

ChatGPT:

Certainly! Let's expand on Menu 3 and add an extra dessert.

Dette er nok ingenting å bekymre seg for enda.

Menu 3 (Expanded): 

 Starters:

1. Cod Spring Rolls  - Delicate rice paper rolls filled with cod, vermicelli noodles, and fresh herbs, served with a tangy dipping sauce.
2. Blueberry and Feta Bruschetta  - Toasted slices of baguette topped with a mixture of blueberries, feta cheese, basil, and a drizzle of honey.

 Main Courses:

1. Cod in Parchment with Blueberry Butter  - Cod fillets baked in parchment paper with a dollop of blueberry-infused butter, served with steamed asparagus.
2. Cod Risotto  - Creamy risotto with flaked cod, peas, and lemon zest, garnished with parmesan and fresh herbs.
3. Blueberry and Chili Glazed Cod  - Cod fillets with a spicy blueberry glaze, served with roasted sweet potatoes.

 Desserts:

1. Blueberry Sorbet  - A refreshing sorbet made with fresh blueberries, sugar, and a hint of lemon.
2. Blueberry Panna Cotta  - A creamy Italian dessert set with gelatin and flavored with blueberries, topped with a blueberry compote.

 Shopping List for 40-50 guests: 

 Ingredients:

1. Cod  - Approximately 40-50 fillets (considering some guests might have seconds)
2. Blueberries  - 15-20 lbs (for the various dishes and desserts)
3. Rice paper rolls  - 100-120 sheets (2 per guest)
4. Vermicelli noodles  - 5 lbs
5. Fresh herbs  (basil, cilantro, parsley) - 5 bunches each
6. Baguette  - 10-12 loaves
7. Feta cheese  - 5 lbs
8. Honey  - 1 large bottle
9. Butter  - 5 lbs (for various dishes and the blueberry butter)
10. Asparagus  - 15-20 bundles
11. Arborio rice  (for risotto) - 10 lbs
12. Frozen peas  - 5 lbs
13. Parmesan cheese  - 5 lbs
14. Chili paste or fresh chilies  - Depending on preference, enough for a spicy glaze
15. Sweet potatoes  - 40-50 medium-sized potatoes
16. Sugar  - 10 lbs (for sorbet and panna cotta)
17. Lemons  - 20-25 (for zest and sorbet)
18. Gelatin  (for panna cotta) - 2-3 large packs
19. Cream  (for panna cotta) - 5 gallons

 Staples (ensure you have enough of these):

1. Salt
2. Pepper
3. Olive oil
4. Garlic
5. Onions

This list should cover the primary ingredients for the dishes in Menu 3. Depending on your kitchen's stock, you might already have some of the staples. Adjust quantities as needed based on your knowledge of your guests' preferences and appetites. Enjoy your event!  

Meg:

Great! We will serve these customers between 17 and 21. Help me plan the day and determine how much staff I need and what each person should do.

ChatGPT:

Certainly! Organizing a successful dinner service for 40-50 guests between 17:00 and 21:00 requires meticulous planning. Here's a suggested plan for the day:

Timeline: 

  08:00 - 11:00   -   Prep Time 

1. Receive and check all deliveries.
2. Begin prep work: Clean and fillet cod, wash and sort blueberries, chop vegetables, and prepare other ingredients.
3. Start on the desserts since they can be refrigerated: Make the blueberry sorbet and start the panna cotta.

  11:00 - 14:00   -   Cooking and Assembly 

1. Prepare the blueberry butter for the cod in parchment.
2. Cook the risotto base (it can be finished off just before serving).
3. Prepare the blueberry and chili glaze.
4. Assemble the bruschetta toppings and store them separately.
5. Prep the cod spring rolls but don't assemble them yet to avoid sogginess.

  14:00 - 16:00   -   Break and Setup 

1. Staff can take a short break.
2. Set up the dining area: Ensure tables are set, the ambiance is right, and the kitchen is organized for service.
3. Preheat ovens and grills.

  16:00 - 17:00   -   Final Preparations 

1. Assemble the cod spring rolls.
2. Finish the risotto and keep it warm.
3. Roast the sweet potatoes.
4. Ensure all dishes are prepped and ready for final cooking or assembly.

  17:00 - 21:00   -   Service Time 

1. As orders come in, cook the cod in parchment, finalize dishes, and plate them beautifully.
2. Ensure timely service, clear tables promptly, and manage any special requests.

 Staffing: 

1. Head Chef  - Oversees the entire operation, manages the kitchen staff, and ensures quality.
2. 2 Sous Chefs  - Assist the head chef, manage different sections of the kitchen (one could handle starters and another mains).
3. 3 Line Cooks  - Handle specific tasks like grilling the cod, assembling dishes, and plating.
4. 2 Prep Cooks  - Assist with chopping, cleaning, and basic prep work.
5. 1 Pastry Chef  - Focus on the desserts.
6. 3 Servers  - Take orders, serve dishes, clear tables, and interact with guests.
7. 1 Bartender  (if serving drinks) - Prepare and serve drinks.
8. 1 Dishwasher  - Ensure a constant supply of clean dishes and utensils.
9. 1 Host/Hostess  - Welcome guests, manage reservations, and oversee the dining area.

 Tasks: 

1. Head Chef  - Quality control, manage kitchen operations, and troubleshoot any issues.
2. Sous Chefs  - Oversee their respective sections, assist line cooks, and ensure timely service.
3. Line Cooks  - Cook and assemble dishes as per orders.
4. Prep Cooks  - Support the line cooks with prepped ingredients and assist in any last-minute needs.
5. Pastry Chef  - Ensure desserts are prepared and plated perfectly.
6. Servers  - Efficiently serve guests, manage orders, and ensure guest satisfaction.
7. Bartender  - Prepare drinks, manage the bar inventory.
8. Dishwasher  - Ensure a smooth flow of clean dishes and manage kitchen cleanliness.
9. Host/Hostess  - Manage guest flow, reservations, and ensure a pleasant guest experience.

This plan and staffing should ensure a smooth service for your guests. Adjust based on the actual size of your venue, kitchen, and any specific needs you might have. Good luck with your event!