AI assistant · N4 Executable plan
Menu Description Rewriter for Restaurants
Rewrites your menu descriptions with the house four-phase formula, picks the register each dish needs and cuts the same piece down to each channel's cap: printed menu, digital menu, delivery app and Google Business listing.
N4Executable plan
A plan with owners, deadlines and the metric you review. Not advice: an agenda someone can execute on Monday.
◆ This assistant 23 of the 164 published assistants are at this levelIs this for you?
What it does and what you get
- Most menus describe dishes as a list of ingredients, and a list does not sell: it informs.
- This assistant replaces the nine separate briefs usually commissioned one by one -sensory, emotional, premium, provenance, digital menu, delivery, Google Business- with a single method of four phases and a register repertoire chosen dish by dish.
- It works where the sales mix pays, not across the whole menu, and ties every claim to the standard recipe card so the kitchen can back what the copy says.
What you end up with
Four chained deliverables: the dish-by-dish rewrite table with its register and character count, the channels table with the copy cut to each cap, the blank four-phase template and the allergen, season and portion-weight checklist with its measurement table.
EXAMPLE This is what you getAn example built with Sazón de Origen, the house's fictional restaurant.Not your data: your result is built with YOUR restaurant's.See the full example →Sample result
The owner asked this: "I wrote the menu myself six years ago and the descriptions are ingredient lists. I want to start with the Bandeja de la casa, the three-meat sancocho and the garlic trout, and the copy should work for delivery too."
Before, what sits on the menu today: "Bandeja de la casa. Beans, rice, ground beef, chicharrón, chorizo, egg, plantain and avocado." That is an inventory, not a description: it names eight things and decides none of them.
After, printed menu, sensory register: "Bandeja de la casa. Chicharrón that cracks as you break it, frijol cargamanto simmered 4 hours with the bite the pork gives it, loose rice and an orange-yolk egg. It weighs 780 g: enough for two if one of you is hungry." That is 219 characters, inside the printed menu's 220 cap.
| Phase | What goes in | How it landed on the Bandeja de la casa |
|---|---|---|
| 1 · ANCHOR | The ingredient that decides the purchase, first and with no adjective ahead of it | The chicharrón. Not "a complete platter": the chicharrón, which is what people come for |
| 2 · CRAFT | The technique or the provenance, never both in one line | The technique: frijol cargamanto simmered 4 hours. The bean's provenance is saved for the other register |
| 3 · PROOF | One detail the guest checks on the plate | "Cracks as you break it" and "orange yolk". If it does not crack, the copy lies and the server is the one who takes the complaint |
| 4 · CLOSE | What is needed to decide | 780 g and the note that it feeds two. Nobody orders a platter without knowing the size |
The finding that is not about copy. The Bandeja de la casa sells at 42,000 COP with a plate cost of 14,300 COP: 34.0% food cost, exactly the menu average and above the 32% ceiling the house demands of any piece it pushes. It gets rewritten anyway, because it is 11.4% of the sales mix and the first line everyone reads, but there the problem is not the offer: it is the menu price. Illustrative figures, built from the data you gave.
The repertoire is not four different assistants: it is one decision per dish. The four texts below describe the same Bandeja de la casa and none of them lies. What changes is what each asks of the reader.
| Register | When it fits | The Bandeja de la casa written that way |
|---|---|---|
| Sensory | When the dish holds up on texture and temperature and the reader is already seated | "Chicharrón that cracks as you break it, frijol cargamanto simmered 4 hours and an orange-yolk egg." |
| Emotional | When the reason for coming is a craving for home cooking, which at Sazón de Origen rules Sunday midday | "The platter that got cooked on Sundays: the beans on since early and the chicharrón done last." |
| Premium | Only above 60,000 COP, where the guest has to justify the price, and always with real technique behind it | Not here: at 42,000 COP inside a 28,000 to 72,000 COP range, the premium register reads like an excuse |
| Provenance | When the source can be named and backed by the purchase invoice | "Frijol cargamanto from the Antioquian highlands and farm pork, cooked as in the 2020 neighbourhood fonda." |
The choice and its three discards, in writing. The printed menu takes the sensory register: it is the one that survives 220 characters without filler adjectives and the one a server repeats from memory. The emotional one is saved for the Sunday midday slot, where the table is a family. The premium one is ruled out on price, not on taste. And the provenance one is ruled out today for a reason that has nothing to do with style: nobody has confirmed the beans always come from the same area, and a provenance the purchasing side cannot hold in January is a promise that breaks itself at the table.
The house sets the caps. They do not come from an outside source: they come from looking at where the reader is and how much time they have.
| Channel | Cap | Copy delivered | First line | Signal measured |
|---|---|---|---|---|
| Printed menu | 220 | "Bandeja de la casa. Chicharrón that cracks as you break it, frijol cargamanto simmered 4 hours with the bite the pork gives it, loose rice and an orange-yolk egg. It weighs 780 g: enough for two if one of you is hungry." | Same | Share of the sales mix |
| Digital / QR menu | 140 | "Chicharrón that cracks as you break it, frijol cargamanto simmered 4 hours and an orange-yolk egg. 780 g, feeds two." | Same | Taps on the dish inside the QR |
| Delivery app | 90 | "Chicharrón that cracks and beans simmered 4 hours. 780 g, feeds two." | "Chicharrón that cracks and beans simmered...", within the first 45 | Orders against dish-page views |
| Google Business listing | 180 | "Colombian home cooking in Medellín, two locations. The Bandeja de la casa is built on 4-hour frijol cargamanto; there is also three-meat sancocho and garlic trout." | Same | Route requests and calls |
Why each cap is what it is. The printed menu is read seated, with the card in hand: a long sentence and a size note fit. The QR gets scanned standing up, thumb on the glass, and there a paragraph gets skipped. On the delivery app the dish competes in a list with a photo and a price: the first line is the only thing shown whole, and it decides. And the Google Business listing is read by someone who has not chosen a restaurant yet, so it names the house and the city before the dish. Move the caps if your printed card has a different text box: the rule is the reader, not the number.
Illustrative example generated with a fictional restaurant. Not a promise of results, not a client case.
This is 3 of 5 parts. Behind the wall sit the two parts that get executed. The allocation across the whole menu: a table with Dish, Mix, Price, Cost, Food cost, Register and Treatment for the five pieces the mix pays for and the other twenty-one grouped, with the rule that decides who earns long copy -above 5% of the mix, and never more than five per page- and the work order week by week. And the half page for the kitchen: the allergen line the chef signs, the filter for what the kitchen always serves, the season mark for any ingredient rotating every 90 days, the portion weight checked over three straight services before printing, and the measurement table with its cut-offs at week 0, week 4 and week 12, where two points of share decide whether the copy was the problem.
See the full example — free accountWorks with these AIs
How to use it
Which of your data it uses
This assistant works with 10 of the 23 fields in «My Restaurant», among them Restaurant name, Cuisine or concept and City and country. It does not ask out of curiosity: these are what make the answer speak about YOUR scale instead of an industry average — the same calculation on a business of another size returns a number you cannot decide with. You fill them once and they apply across the library, so the second assistant you open already starts with them in place. Whatever you leave blank, the assistant asks for one thing at a time instead of inventing it, and says so before answering, so you know what it is working from.
Always up to date
Every assistant carries a visible version and date. When an AI changes how it works, the assistant's version goes up and you see what changed.
v1.0.12026-08-26The body stops contradicting the answer ladder. It used to say «do not move on until it arrives», the very order the ladder was born to replace: the assistant asked the owner for what the owner does not have and stalled. It now says what the house doctrine says — ask one at a time, and if they do not know, continue with a marked assumption. FORMAT OF THE RESULT was not touched, so the example still corresponds and its seal moves up with the card.v1.0.02026-08-25The assistant is born.More assistants in this category
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Access to every published assistant, adapted to your AI and personalised with your restaurant's data, updates included.
