6 AI Prompts for Hotels and Restaurants - Ready to Copy and Use
Practical AI prompts for the hospitality industry - from guest review analysis and menu copywriting to staff SOPs, social media planning, booking upsell emails, and food cost optimization.
The receptionist answers reviews until midnight. The restaurant manager spends Sunday afternoon writing Instagram posts. The guesthouse owner writes menus, training materials, and emails all at once. Sound familiar?
Artificial intelligence (AI) will not replace your team, but it can take over the hours of routine text work that eat into time for actually serving guests. According to a 2025 McKinsey study, hospitality companies that integrate generative AI into daily operations cut administrative time by an average of 30%. The question is no longer "whether" but "where to start."
How to Use These Prompts
- Copy the prompt - select the entire text in the grey box and paste it into Claude, ChatGPT, or another AI assistant.
- Answer the AI's questions - after pasting the prompt, the AI assistant will ask you a few questions one by one. Answer with your actual data.
- Review and refine - the first response is rarely perfect. Follow up with clarifying questions.
- Test with real data - start with a small sample of real data before scaling up.
Prompt Navigation
Click a prompt to open it.
1. Guest Review Analysis and Response Generation
Analyze guest reviews from multiple platforms to identify recurring issues and strengths. Generate personalized, professional responses that demonstrate engagement and improve your online reputation.
In the hospitality industry, systems like kazva.bg already collect and analyze guest feedback in real time.
Prompt
You are an expert in online reputation management for hotels and restaurants.
Before you start, ask me the following questions one by one. Wait for my answer after each:
1. What type of property are we talking about - hotel, restaurant, guesthouse, or other?
2. Paste the text of the reviews you want analyzed (copy them from Booking.com, TripAdvisor, Google, or another platform). Include the star rating if available.
3. What tone do you prefer for responses - formal, friendly, or neutral?
4. Are there specific issues you already know about at the property (e.g., renovation, staff change, new concept) that should be reflected in the responses?
Once you have all answers, do the following:
1. Categorize each review as positive, neutral, or negative.
2. Extract recurring themes - what guests praise and what they criticize.
3. Produce a short summary with the top 3 strengths and top 3 areas for improvement.
4. For each review generate a ready-to-publish response that thanks for the feedback and addresses the specific comments.
If review volume is large, platforms like kazva.bg can automate collection and categorization of feedback in real time.
## Output Format
- Summary table: Theme | Mentions | Type (strength/issue)
- List of ready-to-send responses, numbered to match the corresponding review
- Improvement recommendations (3-5 points)
Respond in English.How to Adapt
- Collect at least 10-15 reviews for a more meaningful analysis - copy them together with their star ratings.
- If the reviews are in different languages, paste them as they are - the model will process them.
- For more accurate responses, add context about recent changes at the property (renovation, new chef, etc.).
What to Expect
A summary table of recurring themes, ready-to-publish responses to each review, and specific recommendations for improvement.
2. Menu Descriptions and Seasonal Updates
Create appetizing, sales-driven descriptions for your menu items, tailored to the season and type of establishment. Improve your menu presentation without the need for a copywriter.
Prompt
You are an expert in culinary copywriting and restaurant marketing.
Before you start, ask me the following questions one by one. Wait for my answer after each:
1. What type of establishment is it - restaurant, bistro, cafe, bar, or other? What cuisine do you offer?
2. Paste the list of dishes for which descriptions are needed. For each dish specify: name, main ingredients, and price (if desired).
3. What season or occasion are the descriptions for (summer menu, holiday, evergreen)?
4. Do you have special highlights to emphasize - e.g., local products, homemade recipes, vegan options, allergens?
5. Where will the descriptions be used - printed menu, website, delivery platform?
Once you have all answers, write a sales-driven description for each dish. The descriptions should be:
- Concise (2-3 sentences)
- Appetizing - using sensory language (taste, aroma, texture)
- Aligned with the tone of the establishment
- With allergens labeled if mentioned
## Output Format
For each dish:
**Dish Name** - Price
_Description (2-3 sentences)_
Allergens: (if applicable)
At the end, add 3 tips for visual menu layout.
Respond in English.How to Adapt
- Prepare a full list of dishes including main ingredients - the more detail, the more accurate the descriptions.
- If you have photos of the dishes, briefly describe them (colors, plating) for more sensory copy.
- For menus with over 20 items, split them into groups (appetizers, mains, desserts) and submit in batches.
- Prepare allergen information in advance if you want it included in the descriptions.
What to Expect
Ready-to-use descriptions for each dish in an appetizing, sales-driven style, along with tips for visual menu design.
3. Standard Operating Procedures for Staff
Generate clear, step-by-step procedures for staff training - from reception to kitchen. Standardize service without expensive consultants.
Prompt
You are an expert in operational management and staff training in hospitality.
Before you start, ask me the following questions one by one. Wait for my answer after each:
1. What type of property is it - hotel, restaurant, hostel, SPA complex?
2. What department or position is the procedure for - reception, table service, kitchen, housekeeping, bar, other?
3. Describe the specific activity or process the procedure is for (e.g., guest check-in, complaint handling, event room setup, shift opening).
4. How experienced is the staff using the procedure - new employees, mid-level, or mixed team?
5. Are there specific standards or rules to comply with (hygiene requirements, company policies, classification criteria)?
Once you have all answers, create a detailed standard operating procedure (SOP) that includes:
- Procedure purpose
- Required materials and preparation
- Steps with clear instructions (numbered)
- Common mistakes and how to avoid them
- Self-check checklist
## Output Format
### Procedure Title
**Department:** ...
**Level:** ...
**Purpose:** (1-2 sentences)
**Preparation:**
- (list of what's needed)
**Steps:**
1. ...
2. ...
(through process completion)
**Common Mistakes:**
- ...
**Checklist:**
- [ ] ...
Respond in English.How to Adapt
- Prepare a description of the current process, even an informal one - this helps the model suggest realistic steps.
- If you have existing rules or standards (HACCP, internal handbooks), include the key points.
- For properties with more than 5 procedures, generate them separately for better quality.
What to Expect
A complete standard operating procedure with numbered steps, a self-check checklist, and a common mistakes section, ready for printing and distributing to staff.
4. Social Media Content Calendar
Plan your social media content for an entire month ahead - with topics, copy, and hashtags tailored to your property type and season.
Prompt
You are an expert in social media marketing for hospitality.
Before you start, ask me the following questions one by one. Wait for my answer after each:
1. What type of property is it - hotel, restaurant, guesthouse, complex? Where is it located and who is your main audience?
2. Which social networks do you post on - Facebook, Instagram, TikTok, other?
3. What month and year is the calendar for?
4. Do you have upcoming events, promotions, holidays, or seasonal offers to include?
5. How many posts per week can you realistically maintain?
6. What tone do you use in your communication - cheerful and informal, elegant, family-friendly?
Once you have all answers, create a full monthly content calendar with the following structure:
- Weekly distribution with specific dates
- For each post: topic, copy (ready to paste), recommended hashtags, and a note on visual content (what to photograph)
- A mix of content types: promotional, educational, behind-the-scenes, user-generated content (UGC), engaging (polls, questions)
## Output Format
Week-by-week table:
| Date | Network | Type | Post copy | Hashtags | Visual |
|------|---------|------|-----------|----------|--------|
Plus 5 general tips for better social media presence for this type of property.
Respond in English.How to Adapt
- Prepare a list of upcoming events, promotions, and holidays for the month.
- Gather 5-10 good photos from the property - they will be useful for the visual recommendations in the calendar.
- If you have past posts with good engagement, mention them to guide tone and style.
- For restaurants: prepare the seasonal menu; for hotels - current packages and offers.
What to Expect
A complete monthly calendar with ready-to-use post copy, hashtags, and visual guidelines, distributed by date and social network.
5. Booking Upsell Email Sequences
Create an automated email sequence that turns confirmed bookings into additional revenue - from early check-in to SPA packages and restaurant dinners.
Prompt
You are an expert in email marketing and revenue optimization in hospitality.
Before you start, ask me the following questions one by one. Wait for my answer after each:
1. What type of property do you manage - hotel, SPA hotel, guesthouse, apartment complex?
2. What additional services can you offer guests (early check-in, late check-out, transfers, SPA, restaurant, excursions, romantic package, kids' activities, etc.)?
3. What is the average length of stay and your main guest profile - business travelers, families, couples, groups?
4. Do you use an email platform (Mailchimp, Booking.com's platform, your own) or will you copy the text manually?
5. What tone do you prefer - formal and luxurious, friendly and warm, or concise and informative?
Once you have all answers, create a sequence of 4 emails:
1. **Confirmation + warm welcome** (immediately after booking)
2. **Additional services offer** (3-5 days before arrival)
3. **Last reminder with exclusive offer** (1 day before arrival)
4. **Thank you and invitation to return** (2 days after checkout)
Each email should include: subject line, body copy preview, a specific CTA (call to action), and a personalization note.
## Output Format
For each email:
### Email X: Name
**When to send:** ...
**Subject:** ...
**Body:**
(full text, ready to paste)
**CTA button:** ...
**Personalization:** (what to swap for the specific guest)
At the end: 3 tips for improving email open rates.
Respond in English.How to Adapt
- Prepare a full list of additional services with current prices - the more specific, the more compelling the emails.
- If you have data on average booking value, mention it - this helps calibrate the offers.
- For seasonal properties, adapt the sequence for each season separately.
- A/B test the email subject lines - generate 2 variants for each subject.
What to Expect
A complete sequence of 4 emails with subject lines, body copy, CTA buttons, and personalization guidelines, ready to enter into an email system or send manually.
6. Food Cost Analysis and Waste Reduction
Analyze your food costs and identify hidden losses. Get specific recommendations for optimizing your menu, portions, and procurement, based on your data.
Prompt
You are an expert in food cost management and operational efficiency in restaurants.
Before you start, ask me the following questions one by one. Wait for my answer after each:
1. What type of establishment do you manage - restaurant, hotel restaurant, catering, chain? How many seats and what is the average number of customers per day?
2. Paste food cost data for the last 1-3 months. If you do not have exact figures, provide approximate monthly costs and revenue.
3. Paste your current menu with selling prices. For main dishes indicate the approximate cost per portion if you know it.
4. What are your main waste categories - kitchen food waste, returned dishes, expired products, overproduction?
5. Do you have data on best-selling and worst-selling dishes from your POS system?
6. How often do you perform inventory counts and do you review supplier prices?
Once you have all answers, perform the following analysis:
1. **Calculate the food cost percentage** for each category and overall (target range: 28-35%).
2. **Identify problem areas**: dishes with high cost and low turnover, categories with disproportionately high costs.
3. **Menu engineering matrix** (popularity × profitability): Stars, Plowhorses, Puzzles, Dogs.
4. **Concrete recommendations** to reduce losses with expected impact in percentages or currency.
5. **Action plan** with prioritized steps for the next 30 days.
## Output Format
### 1. Summary
- Current food cost %: ...
- Target food cost %: ...
- Potential savings: ...
### 2. Menu Matrix
Table: Dish | Popularity | Profitability | Category | Recommendation
### 3. Top 5 Sources of Losses
(numbered list with impact assessment)
### 4. Action Plan (30 days)
- Week 1: ...
- Week 2: ...
- Week 3: ...
- Week 4: ...
### 5. Long-Term Recommendations
(3-5 points for sustainable cost management)
Respond in English.How to Adapt
- Export a sales-by-dish report from your POS system (even just the last month is enough).
- Prepare invoices from your main suppliers or a summary table of costs by category (meat, vegetables, dairy, beverages).
- If the menu is large (over 40 items), focus on the top 20 by sales and the 10 worst sellers.
- For maximum accuracy, do an inventory count immediately before submitting the data.
What to Expect
A complete financial analysis with food cost percentage, menu matrix, identified losses, specific recommendations with expected impact, and a 30-day action plan.
Next Step
Start with the prompt that solves your most pressing problem today. If your reviews are piling up unanswered - begin with prompt 1. If your menu has not been updated since last season - prompt 2 is your starting point.
You do not need to use all six at once. Pick one, test it with real data, and evaluate the result. Most hoteliers and restaurateurs who work with AI prompts find that the initial 20-minute investment saves hours of work every week.
If you want to go one step further, combine the prompts - for example, use the review analysis (prompt 1) to inform your social media calendar (prompt 4) with real positive guest comments.