Bionoryx Assistant Best Practices

The more specific your question, the better the response:

Provide context to get more accurate answers:

• Time Periods: "this week," "last month," "Q4 2024"
• Specific Items: Menu items, ingredients, equipment
• Location Details: If you have multiple locations
• Recent Changes: New menu items, staff changes, equipment updates
• External Factors: Weather, events, holidays

Ask for actionable advice:

• "How can I reduce..." instead of "Why is... high?"
• "What steps should I take to..." instead of "What's wrong with..."
• "Show me how to optimize..." instead of "Is my... good?"
• "Give me a plan to improve..." instead of "Why isn't... working?"

Ask for comparisons to identify patterns:

• "Compare my sales this month vs. last month"
• "How does my waste rate compare to industry averages?"
• "Show me the difference between weekday and weekend labor costs"
• "Compare the profitability of my top 5 menu items"
• "How do my morning vs. evening operations differ?"

Request trend analysis for better insights:

• "Show me the trend in my food costs over the last 6 months"
• "What's the pattern in my customer satisfaction scores?"
• "Analyze the trend in my inventory turnover rates"
• "How has my labor productivity changed over time?"
• "What's the seasonal pattern in my waste rates?"

Ask "what if" questions for planning:

• "What if I increase my menu prices by 5%?"
• "How would reducing my staff by 2 people affect service?"
• "What if I add a new menu item? How would it impact costs?"
• "If I extend my hours by 2 hours, what's the expected ROI?"
• "What if I switch suppliers? How would it affect my margins?"

Use follow-up questions to dive deeper:

• "Can you explain that in more detail?"
• "What are the specific steps to implement this?"
• "How long will it take to see results?"
• "What are the potential risks or challenges?"
• "Can you give me an example?"
• "What metrics should I track to measure success?"

Ask for concrete examples and case studies:

• "Can you show me an example of a successful waste reduction strategy?"
• "Give me a real-world example of labor cost optimization"
• "Show me how other restaurants have improved their margins"
• "What's a typical implementation timeline for this change?"
• "Can you provide a step-by-step example?"

Request multiple options and alternatives:

• "What are 3 different ways to reduce my food waste?"
• "Give me alternative approaches to labor scheduling"
• "What are the pros and cons of each option?"
• "Which approach would work best for my situation?"
• "What's the most cost-effective solution?"

Ask for charts, graphs, and visual representations:

• "Create a chart showing my sales trends"
• "Show me a graph of my waste by category"
• "Display my labor costs over time"
• "Create a comparison chart of this month vs. last month"
• "Show me a pie chart of my cost breakdown"

Compare your performance to industry standards:

• "How does my food cost percentage compare to industry average?"
• "What's the typical labor cost for restaurants like mine?"
• "How do my waste rates compare to similar establishments?"
• "What's the industry standard for inventory turnover?"
• "How does my customer satisfaction compare to competitors?"

Use structured problem-solving approaches:

• "Help me diagnose why my profits are declining"
• "What's the root cause of my high labor turnover?"
• "Why are my customers complaining about wait times?"
• "What's causing my inventory discrepancies?"
• "Help me troubleshoot my compliance issues"