plan-menulisted

# Plan Menu When asked to plan a menu: 1. **Clarify the brief.** Confirm: number of days, meal periods (breakfast/lunch/dinner), food-cost target (default 30%), and any hard dietary requirements (vegan, halal, allergen-free). 2. **Select seasonal ingredients.** Use web fetch to check what is in season for the current month and region. Prefer items with short supplier lead-times. 3. **Draft the menu.** For each dish include: name, main ingredients, estimated food cost %, portion sizes (protein / starch / vegetable), and allergen labels. 4. **Check coverage.** Verify at least one vegan and one halal option appears in every service period. Flag any period where this is not met. 5. **Confirm cost compliance.** Calculate the blended food-cost % across the full menu. If any dish exceeds the target, flag it and suggest a swap before finalising. 6. **Output a clean table** per day/meal, followed by a summary row showing overall food-cost %.