12h • AI Tips and Tricks
Drool Factor": How to Use AI to Increase Sales by 20%
Most restaurant menus are just a list of ingredients.
- Example: "Beef burger with cheese, lettuce, and tomato."
That’s not a description; that’s an inventory list. When you use "evocative" language—words that describe texture, smell, and preparation—customers are willing to pay up to 20% more for the exact same dish.
The Secret: Use AI to turn your "inventory list" into "drool-worthy" copy that sells the experience, not just the food.
The "Sensory Menu" Prompt
Instead of writing a boring description, use this prompt to make your customers hungry before they even see the plate.
[PASTE THIS PROMPT]
"Act as a professional Menu Copywriter. I am going to give you a simple list of ingredients for a dish.
Your Task:
- Write a 'Standard' description (2 sentences).
- Write an 'Evocative' description (3 sentences) that uses sensory words like sizzling, oak-smoked, hand-pulled, zesty, or melt-in-your-mouth.
- Highlight the 'Provenance' (where the food comes from, e.g., 'Locally sourced' or 'Farm-to-table').
The Goal: Make the reader physically crave the dish and justify a premium price point.
The Ingredients: [Paste your dish ingredients here, e.g., Pork ribs, BBQ sauce, chips]"
Why This Works
- Brain Psychology: Descriptive labels increase the "perceived value" of the meal.
- Differentiation: It makes your burger sound unique compared to the "generic" burger down the street.
- Higher Margins: When the description sounds "premium," a $2 price increase feels justified to the customer.
P.S. In the Restaurant VIP, members get my Menu Psychology Masterclass—including the "Heat Map" strategy that shows you exactly where to place your most profitable items on the page to ensure they are the first thing a guest sees.
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Drool Factor": How to Use AI to Increase Sales by 20%
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