Cooking and serving.
WHERE IT HELPS
Menu descriptions Explaining dishes to unfamiliar customers Replying to reviews Analysing feedback Social content
FOR MENUS
Descriptions that say what a dish actually is.
Useful particularly for customers unfamiliar with a dish.
FOR ALLERGENS AND INGREDIENTS
Never generated. Ever.
Write these from your actual preparation. A generated ingredient list is a serious risk.
FOR REVIEWS
Respond to each one, addressing the specific point.
"Here is a review. Draft a reply addressing what they actually said."
Generic responses are recognisable and worse than none.
FOR FEEDBACK
"Here are three months of comments. What are the recurring complaints?"
Most venues collect feedback and never analyse it.
FOR SOCIAL
Photograph the actual food. The caption matters less than the photograph.
FOR DELIVERY
State realistic times. Overpromising produces more complaints than anything else.
