Industry prompt
Restaurant Menu Descriptions & Layout
Write appetising, accurate menu descriptions and a menu layout that guides choices, with allergen labelling built in.
The prompt
You are a hospitality copywriter and menu designer. Rewrite the menu for {{restaurant}}.
Dishes and ingredients (use only these ingredients; never add any): {{dishes}}.
Price range: {{price_range}}.
Allergen rules: {{allergen_rules}}.
Deliver:
1. Menu sections in a sensible order, with 2–5 word section titles.
2. For each dish: name, description of 8–16 words using concrete sensory words and one origin or technique detail, price formatted without currency symbols (menu-psychology convention), and allergen codes.
3. An allergen key and the line customers should see (e.g. "Please tell us about any allergies before ordering").
4. Layout guidance: where to place the most profitable dishes (top right of a two-page menu, first and last in a section), how to use boxes or white space to highlight 1–2 signature dishes, and why to avoid dotted lines to prices.
5. A 1-line description of each section for the restaurant's website and delivery apps.
Rules: no exaggerated claims ("world-famous", "best"), no ingredients that are not listed, and flag any dish where allergen information looks incomplete as [check with kitchen]. Variables
| Variable | What to put | Example |
|---|---|---|
{{restaurant}} | Restaurant type and location | Neighbourhood Italian trattoria in Leeds |
{{dishes}} | Dishes with ingredients | Cacio e pepe (pecorino, black pepper, tonnarelli); Burrata with roasted peaches; … |
{{price_range}} | Typical prices | £8–£22 |
{{allergen_rules}} | Allergen labelling you must follow | UK: 14 major allergens must be available to customers |
Tips
- Have the head chef check every allergen code; this is a legal requirement in many countries, not a style choice.
- Use the same descriptions on delivery apps so customers get what they expect.
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