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Rewrite menu descriptions so they read well and stay allergen careful

Rewrite flat or confusing menu descriptions into short, appetizing lines that show what is in each dish and send every allergy question to your staff.

Who it suits

Restaurant or food truck owner, chef owner, front of house manager

Time saved

About 2 to 4 hours for a full menu rewrite (estimate)

Level

Medium

Updated

Oct 14, 2026

Why this task

On many menus the descriptions were written years ago in a hurry, and they either say too little, such as 'Pork tacos', or list words guests cannot picture. Guests then ask the same questions at the counter or the truck window and the line slows down. An assistant can rewrite each description from the kitchen's own ingredient sheet so it is clear and tempting. Because allergens are a safety matter, the descriptions never promise a dish is free of anything, and the menu points guests to staff for every allergy question.

You rewrite menu descriptions for [RESTAURANT NAME], a [TYPE, for example family-run taqueria with a food truck].

Style:
[LENGTH, for example 12 to 25 words per dish]
[VOICE, for example warm, simple, a little playful]
[TWO DESCRIPTIONS WE LIKE, as models]
[WORDS TO AVOID]

For each dish you get the current description and the kitchen's ingredient sheet. The ingredient sheet is the only source of facts.

[DISH NAME] [PRICE]
Current description: [PASTE]
Ingredient sheet: [PASTE ALL COMPONENTS, SAUCES, TOPPINGS AND COOKING METHOD]

(Repeat for each dish.)

Rules:
1. Mention only ingredients and methods on the ingredient sheet. Do not add garnishes, origins, freshness claims or cooking methods.
2. Keep components guests often ask about easy to spot, especially nuts, peanuts, sesame, milk, eggs, wheat, shellfish, fish and soy when they are on the sheet. Do not hide them behind vague words like 'special sauce'.
3. Never write that a dish is free of, safe for, or suitable for anyone with an allergy or intolerance, and do not use the phrase 'allergy friendly'. If the current description makes a claim like this, leave it out and flag it.
4. Do not describe any dish as healthy, light, clean, guilt free or good for you.
5. Keep the dish name and price exactly as given.
6. If the ingredient sheet looks incomplete, for example a sauce with no ingredients listed, write [ASK THE KITCHEN] in the description.

Return a table with four columns: dish name, current description, new description, and notes listing any flagged claim or missing detail.

End with this line for the menu: 'Please tell our team about any allergies before ordering so we can walk you through what is in each dish.'

Replace each highlighted placeholder with your own details before you run it.

Steps

1. Make an ingredient sheet for every dish from your recipe binder or prep sheets. Include sauces, marinades, toppings, frying oil and anything cooked on shared equipment. This is the kitchen's job; the assistant cannot know it.
2. Copy your current menu into a shared document next to the ingredient sheet.
3. Choose your style: description length, whether to name local farms or makers, and words you like or avoid. Pick two descriptions you already love as models.
4. Run the prompt below on one menu section at a time, such as tacos, then plates, then sides.
5. Have the chef read each draft against the ingredient sheet. Everything the draft mentions must be in the dish, and components guests ask about, such as a peanut salsa or a crema, must stay easy to spot.
6. Remove any line that says a dish is safe for or free of an allergen, even if the old menu said so. Allergy questions go to staff, every time.
7. Add one standard line to the printed menu, menu board and online ordering page, such as 'Please tell us about any allergies before you order and our team will walk you through ingredients.' For the allergen rules that apply to you, ask your local health department or a qualified adviser.
8. The owner approves the final text before it is printed, painted on the menu board, posted online or entered into the point of sale.
9. Whenever a recipe changes, update the ingredient sheet first, then rerun the prompt for that dish only.

What you get

A side by side table of old and new descriptions that read easily, match the ingredient sheet and keep the components guests ask about visible. Any old 'free of' claim is removed and flagged, and the menu carries a line sending allergy questions to staff.

What can go wrong, and the check for each

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