You know what I could really go for right now? Shrimp scampi in a lemnburre garlic reduction, tossed with a hint of nostalgia and served on a bed of marketing copy nobody proofread.
A wave of F&B brands have started leaning on AI tools to spin up menu descriptions at scale, and the results are starting to show. Misspelled ingredients, physically impossible cooking methods, and dish names that read like they were translated four times, all landing on real menus in real restaurants.
Where it actually helps
Used well, AI is a genuinely useful first draft tool: reorganising a menu by course, suggesting seasonal pairings, or drafting allergen notes for a human to check. The failure mode is publishing that first draft without anyone in the kitchen or front of house reading it end to end.
The fix is boring, and that’s fine
Every AI-assisted menu description should be read aloud by someone who has actually eaten the dish before it goes to print. It takes five minutes and it is the difference between an appetising menu and a punchline.