In my ongoing fantasy series “Prompt Engineering: Testing the Boundaries of AI,” (or, frankly, testing whether the real intelligence is still behind the screen) I’ve been experimenting with how to elevate our professional output.

The Myth of the “Standard” Translation

There is a prevailing narrative that AI is devaluing high-end translation. [Act as a Senior Translator not accepting the world is changing] While it’s true that AI can handle basic tasks, it cannot replace the nuance, cultural sensitivity, and market-specific strategy of an expert translator.

However, we must be realists: we cannot expect every small business to pay premium rates for mundane tasks nor can we fault a rural restaurant for lacking philological sensitivity.

Let’s just face it: menus—the backbone of the hospitality industry—are often at the “bottom of the barrel” in the translation economy. Many family-run businesses simply don’t have the budget for a traditional, word-by-word service and are not familiar with basic translation theory. For them A = B and Google Translate does the job.

From “Translator” to “Strategic Guide”

However, those familiar with the “bottom of the barrel” of the translation industry know that many small businesses don’t just need a “golden, standalone file”; they need someone to package that translation with layout advice, tone-of-voice strategy, and marketing copy.

Writing a high-performing prompt isn’t just “typing into a box.” It is a new professional service, born from my specific sensibility as a translator. It’s about knowing how to extract value from the machine so that the final output isn’t just “correct”.

The Proof is in the Prompt

To show you the difference, look at what happens when you treat AI as a smart assistant versus a simple machine.

Prompt A: The Generic Request

“Translate the attached menu into English.”

• The Result: A dry, literal translation. It risks turning a “an ancient blend of wild foraged herbs” into a confusing list of ingredients that fails to evoke the culinary experience, leaving international guests unimpressed.

Prompt B: The Expert-Led Prompt (My Approach)

“Act as a linguistic consultant and food & wine expert, with a deep specialization in traditional Ligurian cuisine and high-end restaurant marketing.

Your goal: Translate the attached menu into a sophisticated, inviting English suitable for an international audience.

Strictly follow these style guidelines:

1. Experience-focused: Do not just translate ingredients. Use gastronomic language that evokes the local territory (e.g., prefer ‘locally sourced Ligurian basil’ over just ‘basil’).

2. Terminology management: Keep original dish names in italics (e.g., Trofie al Pesto, Farinata, Ciuppin). Add a brief description (maximum 15-20 words) explaining the nature of the dish or the cooking method for an international guest.

3. Technical adaptation: Use standard fine-dining terminology (e.g., ‘hand-crafted pasta’, ‘slow-simmered’, ‘extra virgin olive oil’).

4. Ligurian Identity: Whenever possible, emphasize the quality of the raw ingredients (e.g., highlight the use of Pra’ basil or local extra virgin olive oil).

5. Tone: Refined, welcoming, and professional. Avoid literal translations that sound unnatural.

Output Structure: Maintain the original menu sections (Starters, First Courses, Main Courses, Desserts).

Here is the menu to translate: [INSERT MENU TEXT HERE]”

[Thank me later for this *working prompt*]

The Result: A polished, appetizing menu where Tomaxelle are described with their authentic texture, and technical variables—like the seasonal nature of “Prebuggiun” are handled with professional transparency that builds trust with the diner.

Some examples:
Prompt A: Pansoti in walnut sauce (old-fashioned products with clover, catchfly, ribwort plantain, nettle, calamint, lemon balm, wild mustard, white dead-nettle, barberry, burnet, pellitory, lungwort and borage) – what on Earth is this dish?
vs
Prompt B: Pansoti in Walnut Sauce | Traditional pasta filled with an ancient blend of wild foraged herbs, served in a creamy walnut sauce

Prompt A: Cappon Magro  [just Google it yourself]
vs
Prompt B: Cappon Magro | An elaborate, historic Ligurian layered seafood and vegetable salad, served as a true culinary centerpiece

Why the Details Matter

If you look closely at the first output, you’ll see the impact of specific inputs:

• Contextual Framing: By defining the AI’s persona, the tone shifts from “robotic” to “gastronomical”.

• Cultural Preservation: Keeping the original Italian names (like Pansoti) while adding an elegant English description protects the brand’s identity.

• Professional Reassurance + investment: Providing strategic dish descriptions ensures consistency and elevates the dining experience, saving staff from struggling with extemporaneous translations in limited English.

Ready to elevate your clients’ menu experience?

The menu is the first handshake between a restaurant and its guest. Don’t let a generic prompt turn that handshake into a shrug.

Let’s collaborate to ensure your clients’ menus communicate quality, heritage, and pure temptation.

Reach out today for a strategic menu consultation.