AI Menus: Is Technology Really Turning Us Off Food?

TVS News AI, editorially supervised, presents AI Menus: Is Technology Really Turning Us Off Food.

At a glance

Some restaurants are having their menus designed with Artificial Intelligence. According to an excerpt from Handelsblatt, some of the images used are more off-putting than inviting.

That means the focus is not on the mere existence of the technology. What matters is its visible effect: Can an AI-designed menu generate attention without making the food seem less appealing?

AI Makes Its Way Into the Menu

The discussion centers on a technology that no longer works exclusively in the background. Some restaurants are deliberately using Artificial Intelligence for their menus. This opens up new ways to present dishes and offers visually. However, the provided excerpt from Handelsblatt names neither specific restaurants nor particular models or applications.

That is precisely why the central question is enlightening. The layout and design of a menu pursue a clear goal: Guests should recognize what is on offer and develop an appetite for it. A new technology can attract attention. But whether it achieves the desired effect depends on how the result is presented visually.

Some Images Are More Off-Putting

Not every AI-generated depiction meets this expectation. The central finding in the Handelsblatt excerpt is: Some of the images are more off-putting than genuinely appealing.

But some of the images are more off-putting than genuinely appealing.

The conflict, therefore, is not between AI-supported and traditional depictions, but between technical novelty and successful design suited to the menu and its guests. The excerpt does not explain whether the off-putting effect is due to individual designs, the chosen motifs, or another reason. The cause therefore cannot be proven on the basis of the available information.

The observation separates two levels that are often conflated: A depiction may appear technically elaborate and novel, yet still fail to stimulate the guest’s appetite. This is, for now, a statement about the quality of the visible result, not about artificial intelligence as a technology in general.

The Question Behind It: Effect Rather Than Hype

The Handelsblatt article examines the thinking behind the use of AI in menus. A second article provided by ZEIT also picks up on the same fundamental question with a pointed headline.

The available excerpts contain neither a survey of the impact of such images nor information about how many restaurants use AI or what processes take place behind the menus. Claims about a broad trend reversal or a measurable threat to people’s appetites would therefore be unreliable.

The only reliable point is the tension between the use of technology and the visible result: Restaurants are interested in AI-supported design, but some of the images used are not convincing. The sensible yardstick is therefore not whether a depiction was created with AI, but whether it fulfills its purpose.

What This Means for You as a Guest

When you open a menu featuring AI-inspired or AI-generated images, you should not automatically judge it negatively. What matters is whether the image sparks your interest in the dish and whether the menu remains understandable. Cluttered or off-putting depictions can weaken the first impression.

For restaurants, this leads to a pragmatic conclusion: The use of AI does not replace a convincing presentation. The excerpt provided does not explain in detail how the images appear or why some designs are off-putting. When making a decision, therefore, the respective result should be evaluated rather than the use of technical tools alone.

The most important insight from the two articles provided can be summarized as follows: AI in menus can generate curiosity, but it does not guarantee an appetite. The technology sparks the discussion. In the end, however, it is the menu that has to be convincing.