Chalk, Print and Plain Sense: Editing Hospitality Menus Without Losing the House Voice
A menu is read in seconds, often under poor light and with a waiter waiting. Editing hospitality copy therefore has to serve two masters: the kitchen's distinctive voice and the customer's need for clear, accurate information. This guide sets out a practical editorial pass for UK cafés, pubs and restaurants that removes foodie clichés and vague provenance without turning a local menu into a chain-style inventory.