01
Start with what the guest needs to know
Name the dish type, main ingredients and relevant preparation first. Avoid a long origin story before the plate is clear.
- 1Use concrete ingredients instead of vague superlatives.
- 2Mention spicy, raw, fried or sharing when relevant.
- 3Keep allergens in structured fields.
02
Match the voice to the venue
A tapas bar can sound direct and lively; a hotel restaurant calmer and more precise. Keep the information structure consistent for fast comparison.
03
Review natural language, not word order
Do not translate word for word. Keep meaningful local names and add a short explanation. Confirm that quantities, ingredients and preparation mean the same in every language.