Writing dish descriptions and showing prices clearly

Updated 2026-10-24 · DishPage

Most diners decide in seconds. A clear name, one good line of description and an easy-to-read price help them choose with confidence, and help your staff answer fewer questions.

Write one honest line per dish

A good description answers three questions: what is in it, how it is cooked, and what makes yours worth ordering. Keep it to one line.

• Weak: “Tasty chicken dish, a must try!”
• Better: “Country chicken simmered in a thin, peppery Karnataka-style saaru.”

Avoid words that say nothing (tasty, delicious, special). Never claim something you can't stand behind, such as a cooking time or a secret recipe that isn't real.

Add the details diners ask staff about

• Spice level for dishes that are hot.
• Portion: “serves 2”, “6 pieces”.
• Common allergens such as nuts, especially in gravies where they are hidden.
• Veg, egg or non-veg on every dish, even the obvious ones.

Show sizes on one line

Instead of listing “Chicken Fry 3 pc” and “Chicken Fry 6 pc” as two dishes, show one dish with both prices: Chicken Fry · 3 pc ₹100 · 6 pc ₹195. The menu gets shorter and diners compare sizes at a glance.

Make prices easy to read

• Use one format everywhere: ₹190, not a mix of “Rs.190/-” and “190.00”.
• Say clearly whether prices include taxes, and list parcel or service charges. Surprises at the bill cost more goodwill than the money is worth.
• Keep prices current. If a price changes, change it the same day.

Order sections the way people eat

Group dishes the way diners think (starters, mains, rice and breads, desserts, drinks) and put your best sellers near the top of each section. In a digital menu, also mark today's specials so they stand out.