In short
- Pick languages based on who actually comes in: English almost always, then the languages of the tourists in your area.
- Names of traditional dishes stay in Italian, with one line of explanation in the guest's language.
- Automatic translation is a fine starting point, but proofread it: proper names, puns and local dishes are the usual mistakes.
- Allergens are the most important thing to translate.
Which languages to choose
English is almost always needed: many tourists who aren't native speakers read it too. Other languages depend on where you are and who comes in.
The simplest way to decide is to ask your floor staff which tables they struggle most to explain the menu to. In seaside and mountain resorts in northern Italy it's often German, in art cities French and Spanish, in some areas Eastern European or Asian languages.
Three well-kept languages are better than ten left to automatic translation without proofreading.
What to translate and what not
Traditional dish names are part of why the tourist came to Italy: don't translate them. "Cacio e pepe" stays "Cacio e pepe", with a line underneath explaining what it is.
- Translate: descriptions, ingredients, category names, notes on spicy, vegetarian and frozen.
- Keep in Italian: traditional dish names, wine names and designations (Chianti, Parmigiano Reggiano PDO).
- Explain: ingredients unknown abroad, like guanciale, friarielli, bottarga or lampredotto.
- Check units: prices "per 100 g" or "by weight" need explaining, and so does the cover charge.
Automatic translation: yes, but proofread
Automatic translation tools are very good on ordinary sentences today. They get proper names and local dishes wrong, sometimes translating them word for word with comic results.
The method that works: translate everything automatically, then have dish names and descriptions proofread by someone who speaks the language, even a regular guest or a colleague. Twenty minutes per language is enough.
- Dish names translated literally.
- Playful descriptions or puns: in another language they confuse rather than amuse.
- The menu changed in Italian but not in the other languages: dishes gone, old prices.
Allergens in the guest's language
Italian law requires allergens in Italian. Translating them isn't mandatory, but for a tourist with an allergy it's the most important information on the menu, and they often don't know how to explain it to the waiter.
If the digital menu shows allergens with icons and names in the language the guest picks, the problem solves itself, with no charts to translate by hand.
One menu per language, or one menu that switches language?
A paper menu in five languages becomes a book, or you need five separate menus kept in sync: every price change has to be copied five times.
A digital menu solves both problems: guests pick the language on their phone, and when you change a dish in Italian the change applies to the translations too. Only new text needs translating.
How to do it with Platevo
In Platevo you choose the menu languages and categories, dishes and descriptions are translated automatically. You can fix every text by hand, and guests pick the language from the menu on their phone.
- Menus in several languages are included from the Starter plan.
- Allergens already show in the guest's language, with nothing to translate.
- When you change a dish, Platevo flags the translations that need updating.
Create your menu for free and, when you need it, turn on automatic translation and fix whatever you like.
Frequently asked questions
Is an English menu mandatory in Italy?
No. The law requires information, allergens included, in Italian. An English menu is a choice, but in tourist areas it makes a difference to how much and what guests order.
Is automatic translation reliable?
For descriptions and ingredients, almost always. For traditional dish names and puns, no: always proofread those, or have someone who speaks the language do it.
Should I translate dish names?
Not traditional ones: keep the Italian name and add a line of explanation. Descriptive names, like "grilled fillet", yes.
How do I explain "coperto" in English?
Usually as "cover charge", with a short explanation: many tourists have never seen it, and writing it clearly avoids arguments when the bill comes.
How many languages do I need?
Those of the guests who actually come in. For most venues Italian and English are enough; in tourist areas add one or two more.