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What to write so the AI sounds like you

The AI knows what’s on your menu and what each dish is made of. What it doesn’t know is how you would describe it. That part you write, in one of two places.

The rule

Never restate a fact that’s already structured somewhere. Your supplier is on the inventory item, your price is on the dish. Write only the why, the story and the voice.

The two places

  • Your venue context (Settings → AI context) — anything true of the whole restaurant. One page, 500–1,500 words.
  • A dish’s internal notes — anything true of one dish that shouldn’t be on the public menu. The AI reads it; diners never do.

What goes in venue context

  1. Philosophy — what the restaurant stands for, in the chef’s words.
  2. Chef bio — two or three sentences.
  3. Sourcing principles — the why behind your suppliers, not the list. The list is already in inventory.
  4. House style — which terms you keep, which you translate.
  5. Signature dish stories — a paragraph each for the dishes you’d mention unprompted.

Use ## headings. The system splits on them, so each section can be found on its own.

What goes in internal notes

Most dishes need none. The 10–20% that do are the ones with hidden context:

  • “Shared fryer with breaded items” — cross-contamination
  • “Secondary supplier is slightly milder” — a caveat worth knowing
  • “Two-person portion when ordered at table 14” — service
  • “Always pair with the Falanghina, not the Frascati” — upsell logic
  • “In winter we swap the basil for parsley” — seasonal drift

Good to know

  • Specific beats broad. “We use good ingredients” gives vague answers. “Our 00 flour comes from Mulino Marino, milled the day we bake” surfaces on any flour, bread or pizza question.
  • The AI never confirms an allergy is safe on its own — it escalates to a manager, and your writing can’t override that.
  • When the team says something to guests three times, write it down once.