Good menu writing is not only an art form, but it is also an important sales tool. When Feastly chefs are crafting copy for  your menus, you'll aways want to keep in mind:

  • How can I represent my vision for the cuisine and experience of my meal?
  • How can I entice people to attend my meal and invite their friends?
  • How can I look professional in every aspect of the presentation?

To do this, you'll have to put yourself in the guest's shoes. Remember that choosing to attend a Feastly meal is likely an alternative to another dining experience (a restaurant, cooking at home, ordering in, etc). Therefore you must create confidence in what you are providing.

MENU NAME

The two most important elements in selling your meal will be the title and photographs. People make decisions primarily from these elements. Your job is to help make that a confident decision.

In your title, use descriptive and evocative terms, but also be pragmatic and specific. Try to avoid generic terms that give no context for what you're offering. For example:

Bad Titles:

  • An Autumn Feast
  • Dine with Julie
  • Persian Delights

Good Titles:

  • Fall Farmer's Market in Five Courses
  • A Sri Lankan Feast: Egg Hoppers, Rice & Curry
  • Ma-ze-men: Japanese Dry Ramen

Remember to use Title Case. This means capitalize the first letter of each principle word. Do not use ALL-CAPS or exclamation points!!!

DESCRIPTION

The description is the opportunity to show your personality, set a tone for the vibe of the event and give enough information for people to make a decision without inundating them. Consider these elements:

  • Briefly tell your inspiration for creating the meal
  • Discuss what makes this meal unique
  • Try to get people excited by using direct and exciting descriptions.