The broad rule for describing dishes and drinks: write about ingredients, preparation, flavor and portions, make no health or medical claims, and don't exaggerate. Taiwan's Act Governing Food Safety and Sanitation says food labelling, promotion and advertising must not be false, exaggerated or misleading, and must not claim medical effects. Your menu, website, social posts and LINE automatic replies are all things diners read as your public statements. This is a plain-language summary, not legal advice; the details and the latest notices from the authorities, such as the Ministry of Health and Welfare and local health departments, prevail, so ask them or a professional if in doubt.
1. The broad direction of the rules
| Direction of the rule | In plain terms | What it means for your menu |
|---|---|---|
| Not false | What you write matches reality | Ingredients, origin and preparation match what the kitchen actually uses |
| Not exaggerated | Don't claim more than is true | No superlatives, and no descriptions you can't back up |
| Not misleading | Even if each word is true, don't lead people to the wrong idea | Photos, portions and descriptions shouldn't make diners expect something different |
| No medical claims | Food is not medicine | Nothing about treating, preventing or improving illness |
This table lists only the broad direction. For details, how each rule applies and penalties, follow the authorities' notices.
Photos count as part of the description too. If menu photos differ a lot from the portions and toppings actually served, diners will still feel misled; photograph the dishes as the kitchen really serves them.
2. Common wording and safer alternatives
Most problems aren't deliberate; the wording just comes too easily. Here is wording restaurants commonly use, and safer alternatives.
| Common wording | Possible problem | Safer wording |
|---|---|---|
| Lowers blood pressure | A medical claim | Don't use it; describe the tea variety and how it's brewed |
| Detox and beauty | Claims an effect and can mislead | Don't use it; describe the ingredients and preparation |
| The most delicious in Taiwan | A superlative with no basis | Don't use it; describe how the signature dish is made and why it's a signature |
| Suitable for diabetics | Links food to a disease | Don't use it; you can say sweetness can be adjusted, if that's what you do |
| One hundred percent natural | May be false if you can't back it up | Describe ingredients you can document, and leave it out if unsure |
| Won't make you gain weight | Exaggerated and misleading | Don't use it; describe the portion and cooking method |
3. What you can write with confidence
- Ingredients and origin: as the restaurant provides them, with sources it can explain
- Preparation: how long it's braised, how it's grilled, how the sauce is made
- Flavor and spice: mild, medium, or adjustable
- Portion: for one, or for sharing between several people
- Availability: seasonal or limited daily
- Vegetarian type: stated clearly as the restaurant actually prepares it, for example vegan or lacto-ovo vegetarian, and which dishes can be adjusted
- Allergens: as the restaurant provides them, with a reminder that diners with severe allergies should check with staff first
4. AI assistant replies count as public statements too
Automatic replies on LINE or by phone are what diners see as the restaurant's own words. So the AI assistant answers only from the information you provide: menu, hours, booking rules and FAQs. When someone asks what a dish does for their health, it makes no health claims and only describes the ingredients and preparation, suggesting a doctor, dietitian or other professional for health questions. For allergens and ingredients, it answers only from your data; anything not there isn't guessed but passed to staff. When the menu changes, update the data the automatic replies use too.
5. How we write content
When TriloAI writes website content that AI can read for restaurants, we make no health or medical claims for dishes or drinks (such as lowering blood pressure or detox); allergen and ingredient information always comes from the restaurant; and we use no superlatives such as the most delicious or number one. The restaurant's approved version is final, and wording we're unsure about is left out rather than risked.
The short version
The safer way to describe dishes is to write about ingredients, preparation, flavor and portions, make no health claims and don't exaggerate, with details following the authorities' latest notices.
Frequently asked questions
- Can this article be treated as legal advice?
- No. It's a plain-language summary, not legal advice. The latest notices from the authorities, such as the Ministry of Health and Welfare and local health departments, prevail; for specific cases, ask them or a professional.
- Can I call a dish nourishing?
- Words like nourishing are often tied to health effects and can mislead. The safer approach is to describe ingredients and preparation directly; if unsure whether a word is allowed, ask the authorities or a professional.
- A diner's review mentions a health benefit. Can I repost it?
- The review is the diner's own words, but reposting it on your website or social media makes it your promotion. We'd suggest not reposting reviews that make health claims.
- Can an AI assistant answer allergen questions?
- Only from the information the restaurant provides; anything not in the data isn't guessed but passed to staff. Diners with severe allergies are asked to confirm directly with staff.