Explain the fit
A customer asking for food for a team may care about more than dish names. They might need individual packaging, a delivery window, a minimum order or a way to ask about dietary needs. If those details are missing, an assistant has less reliable material to work with.
Our recommendation is to describe the situations you genuinely serve: office breakfasts, family gatherings or another offering that is actually part of your business. Use ordinary customer language. Avoid adding a long list of occasions just because they sound like useful search phrases.
Separate facts from preferences
‘We offer individually packed lunches’ is a service fact that the owner can verify. ‘Everyone’s favorite lunch spot’ is a promotional claim. ‘Suitable for a severe allergy’ can be a serious promise that should never be inferred from a dish name.
Create an owner-reviewed list of menu options, ordering windows, service areas and how uncertain requests are handled. If staff must confirm ingredients or cross-contact information, say so. If prices vary with quantity, explain the quote process instead of inventing an exact figure.
Connect the description to the request
Schema.org’s Restaurant vocabulary includes properties such as cuisine, menu and opening hours. Those structured labels can supplement the public explanation; they do not establish a restaurant’s actual policies on their own.
For a catering inquiry, we would connect the description to food selections, quantities, recipient details, delivery location and an exact date and time. Staff should be able to read the resulting request without reconstructing the customer’s intent. The goal is richer, accurate context followed by a useful next step—not extra vocabulary for its own sake.
Sources & further reading
Sources checked 2026-10-12. Recommendations and examples reflect Welvia’s approach; they do not imply a partnership or guaranteed result.