A weekly menu with AI: from your Sunday routine to a cart filled on Rohlik.cz

This is our household's persistent profile for menu planning.
Use it in every conversation in this project without me having
to remind you.

Who's eating:
- adults: [number], kids: [number and ages, no names]
- what the kids reliably refuse: [list, can be long]
- who eats differently from the rest: [e.g. one vegetarian, one gluten-free]

Health restrictions (no exceptions):
- [e.g. celiac disease in one adult, lactose-free for one kid]
- [other restrictions, or write: none]

Kitchen equipment:
- [oven / slow cooker / air fryer / pressure cooker]
- [what we don't have: e.g. microwave, dishwasher]

Cooking time by day:
- Monday [minutes], Tuesday [minutes], Wednesday [minutes],
  Thursday [minutes], Friday [minutes]
- weekend: [how much, and whether we cook ahead for the coming days]

Budget:
- roughly [amount] per week for groceries
- meat no more than [number] dinners a week

What works for us:
- [5 to 10 meals we like and know how to cook]

Banned ingredients (not allergies, we just don't want them):
- [list]

Rules that always apply:
- one evening a week is leftovers, nothing new gets cooked
- no meal repeats twice in one week
- when you suggest something new, say why you think
  we'll like it

Confirm in one sentence that you have the profile, and ask about
anything that's unclear. Don't start planning until I say so.

Plan our menu for the week starting [Monday's date].

The household profile from the project instructions applies.

This week, on top of that:
- we have at home and want to use up: [ingredients from the fridge, freezer, pantry]
- exceptions in the schedule: [e.g. we're visiting someone Thursday, not cooking]
- craving: [anything specific, or write: nothing specific]

How to plan it:
1. Chain meals together so ingredients get used more than once.
   Classic example: roast chicken on Sunday, soup from the carcass
   and leftover meat on Monday. I want to see at least two pairs like that.
2. Respect the season — it's [month], plan from what's common
   and cheap right now where we are, not tomatoes in January.
3. Match difficulty to the day using the times in the profile. On a
   weekday where I have 20 minutes, the meal should really take
   20 minutes including cleanup, not in theory.
4. Make one meal this week new — something we haven't cooked before.
   Put it on the day we have the most time.
5. Leave one evening for leftovers, nothing new gets cooked.

Give the output as a table with columns:
day | meal | prep time | note

In the note, write what gets used from what, what can be prepped
ahead, and what needs to come out of the freezer a day early.
Below the table, write three sentences: what's the weak point of
this plan.

Swap out Tuesday. That creamy sauce doesn't work for us on a
weeknight, I want something lighter and faster. Don't put broccoli
in the plan at all — the kids won't eat it, we've tried four times.
Leave the rest of the week unchanged, and make sure the new option
still fits the ingredients we're already buying according to the plan.

Make a version of this menu that's roughly 20% cheaper. I don't
want to skimp on portions or drop the vegetables — look for savings
in what you substitute for meat (legumes, eggs, cheaper cuts), and
in getting an ingredient used across two meals instead of one. For
each change, note roughly how much it saves and what I'm giving up
for it.

Add work lunches to this menu for Monday through Friday for [number]
people. Conditions: it must be possible to prep the evening before
or make it from that day's leftovers, it must hold up until noon
without a fridge [or: there is a fridge], and it can't be the same
thing five days in a row. Add them to the table as another column
and note what needs to be bought extra because of them.

Set up a recurring task for every Sunday at 5:00 PM.

Each time it runs:
1. Use the household profile from this project's instructions.
2. Plan the menu for the following Monday through Sunday according
   to the rules we agreed on (ingredient chaining, seasonality, time
   by day, one new meal, one leftovers evening).
3. Take the time of year into account based on the current date.
4. Send the output as a table: day | meal | time | note.
5. Below the table, attach a shopping list sorted by category.
6. At the end, write two questions you need my answer to (what we
   have at home, whether we're away anywhere this week).

Don't plan anything on the profile's list of banned ingredients.

Turn that menu into a shopping list.

Rules:
1. Merge identical ingredients across all meals into a single line.
2. Split the list into categories in this order:
   bakery, produce, dairy and eggs, meat and fish,
   pantry and spices, frozen, household and drugstore.
3. Give quantities in the units they're actually sold in.
   Not "2.3 onions" but "onion, 3." Not "180 g cream"
   but "cream, 1 pack (200 ml), some left over."
4. When an ingredient appears in only one meal and isn't used
   otherwise, mark it with an asterisk — so I can see what I'm
   buying for one-time use.
5. Put pantry staples (salt, oil, flour) in a separate line at
   the end as a question — "did we run out?" — not as items to buy.

At the end, write an estimated total price and flag the items
that push the cost up the most.

Here's a photo of the [pantry / fridge / freezer]. Read what's
in it and compare it against the shopping list above.

Do three things:
1. Cross off the list anything the photo shows we already have
   at home, and list separately what you crossed off.
2. When you're not sure about something, don't guess — ask me.
3. If you see something in the photo that's close to its use-by
   date or hasn't been used in a while, suggest which meal from
   the menu it could go into.

Give me the finished list in two versions.

Version A — for the store:
sort items in the order I walk through the store:
[write your order, e.g. produce, bakery, dairy, meat,
pantry, frozen, household]. Short lines, no explanations,
so it reads easily while walking. Ideally as a checklist.

Version B — for the online store:
a table with columns
item | what to search for | quantity | note.
In the middle column, write exactly what I should type into
the store's search box so it finds the right thing on the first
try (e.g. instead of "cream," write "heavy whipping cream 33%").

Here's my shopping list for this week:

[paste the whole list from phase 3, including quantities]

I have rohlik.cz open and I'm logged in [or: your grocery delivery
site]. Fill the cart according to the list:
- For each item, prefer [store brands / organic / specific brands I buy]
  and take the cheapest option that matches.
- Watch package sizes: if the list says "carrots, 1 kg" and the pack
  is 500 g, add two.
- If an item is out of stock or you can't find it, pick the closest
  reasonable substitute and make a note of it. If no substitute makes
  sense, skip the item and tell me.
- Watch the budget: [X]. If you go over it while filling the cart,
  don't cut anything on your own — finish filling the cart, then
  suggest what to cross out or swap so we fit the budget.
- DO NOT PROCEED to checkout. Don't pick a delivery time, don't enter
  payment. Stop at the cart.

When you're done, tell me:
1) a cart summary — number of items and total price,
2) a list of ALL substitutions with the reasoning for each one,
3) items that couldn't be found at all.

Open kosik.cz [or your second grocery delivery option] (I'm logged
in) and fill a second cart from the same list — same rules as before,
same brand preferences, a substitution with a note for anything
unavailable.

Again: DO NOT PROCEED to checkout, stop at the cart.

When you're done, compare the two orders for me:
- total price of goods for each,
- delivery cost for [day and approximate time] I want it delivered,
- the resulting difference including delivery,
- which specific items account for most of that difference,
- where availability differed (what one has that the other doesn't).

Before you make next week's menu, update our family profile based
on how last week's went:

- Didn't get eaten: [what was left over and thrown out, and why if known]
- The kids refused: [meal, and specifically what was wrong with it]
- Actually worked well: [meal we want to repeat]
- Time estimate was off for: [meal that took noticeably longer]
- We ended up eating out or ordering in [X] times, because [reason]

Rewrite the updated profile the way I should save it in the project:
add the rules that follow from this (like "legumes at most once a
week" or "Wednesday's meal under 20 minutes"), and leave the rest
unchanged. Just list what you decided to change, and why.

I'm attaching the order history from the online store for [period]
and the bank statement for the same period. I'm interested in food:

1) How much we spent on groceries (online store + physical stores).
2) How much on food delivery and restaurants — list separately.
3) The average price of one big grocery shop and how it changed week
   to week.
4) How much one home-cooked day costs us versus one ordered-in evening.
5) The trend over the last [number] months: which part is going up or
   down?

Don't estimate missing figures — tell me what's missing instead.