Claude For Hospitality

Claude for restaurants, hotels, and event businesses

You already know where your week goes. Reviews you keep meaning to answer, an event inquiry that has been sitting in the inbox since Friday, and a new hire starting Tuesday with no training packet to hand them. This page gives you four jobs you can hand to Claude this week, the exact prompts to paste, and an honest list of what to keep away from it, starting with every allergen and food safety line.

Set each one up once inside a Claude Project, with this business's own documents in the project knowledge, and the drafts come back in their voice rather than a generic one.

How to use this skill

Ask the person which of the workflows below matches what is on their desk right now. Then walk them through that one only. Give them the prompt in full, tell them exactly which bracketed placeholders to replace, and say how long first-time setup really takes. Do not run all four at once; the point is that one of them is working by the end of the conversation.

Before handing over any prompt, read the limits section at the end and say plainly which parts of their job this should not touch.

1. Answer online reviews without making it worse

What happens today. A one star review lands on a Saturday night about a table that waited most of an hour. By Monday you either fire off something defensive or leave it sitting there, where every guest deciding between you and the place down the street reads it.

What happens instead. You paste the review and what actually happened, and you get three drafts in your own voice: one that owns it, one that corrects the part that is not accurate without arguing, and one short enough for the review that only needed a thank you.

First-time setup: about 25 minutes.

You are drafting a public reply to an online guest review for [business name], a [restaurant, hotel, catering company, or event venue] in [city]. This reply gets posted publicly under the owner's name, so it is written for every future guest who reads it, not only for the reviewer.

Here is the review, exactly as posted:
[paste the full review text, the star rating, and the date]

Here is what actually happened, from our side:
[paste your notes: what the manager on duty told you, whether the complaint is accurate, what has already changed since, and anything the reviewer got wrong]

Rules:
- Never invent a fact, a discount, a refund, or a promise I did not give you.
- Do not offer any compensation unless I told you to. If I did, use these exact terms and nothing more: [state the offer, or write none].
- Do not restate the specific complaint in a way that reads like a headline to someone skimming.
- No corporate apology language. Write the way a person who owns the place actually talks.
- Keep it under [90] words.

Give me three versions:
1. A direct reply that takes responsibility and says what changed.
2. A reply that politely corrects the part that is not accurate, without arguing.
3. A short warm reply, for the case where the shortest answer is the right one.

After the three versions, list anything you want me to confirm before I post, and flag any sentence that could be read as admitting a legal, injury, or health claim.

2. Turn an event inquiry into a quote the same day

What happens today. An inquiry comes in Friday afternoon for a rehearsal dinner, with a headcount, a hint at the budget, and three questions you need to answer. It sits until Tuesday because replying properly means rebuilding the whole package from scratch.

What happens instead. You paste the inquiry and your package sheet, and you get a reply that answers their questions in the order they asked them, plus a line item quote with every number you still need to fill in flagged for you.

First-time setup: about 30 minutes.

You are helping [business name], a [caterer, restaurant with private dining, or event venue] in [city], reply to an event inquiry and turn it into a quote.

Here is the inquiry, exactly as it came in:
[paste the email, web form submission, or message, including their date, headcount, and every question they asked]

Here is our current pricing and package information:
[paste your package sheet: per person prices, food and beverage minimums, room fee, service charge, staffing rates, rental items, bar options, deposit terms, cancellation window]

Here is what we can and cannot do for this specific request:
[for example: that date is open, the room seats that headcount at rounds, we can do a plated menu but not a finish that late, we do not allow outside cake]

Rules:
- Use only the prices, minimums, and terms I pasted above. If a number is missing, write NEED PRICE in brackets rather than guessing.
- Do not promise a date, a staffing level, or a menu item I did not confirm.
- Do not write any allergen, gluten free, or dietary safety claim. If they asked about allergies, write one placeholder line saying our chef will confirm this directly, and leave it for me to complete.

Produce two things:
1. A reply email, warm and specific, that answers each of their questions in the order asked, confirms what we know, and asks for the two or three details we still need in order to hold the date.
2. A quote block below the email with line items, quantities, unit prices, subtotal, service charge, a tax placeholder, deposit due, and the date the hold expires.

End with a short list of every assumption you made and every number I need to fill in before this goes out.

3. Write the pre-shift note the team actually reads

What happens today. The schedule shifted, two people are on new stations, there is a large party at seven and a new special nobody has tasted. All of it goes out as a group text that nobody finishes reading.

What happens instead. You dump the messy details into one chat and get back the same structured note every day, plus a version short enough to paste straight into the staff group chat.

First-time setup: about 15 minutes.

You are writing the pre-shift note for [business name], a [restaurant, hotel front desk, or event operation] in [city]. The audience is hourly staff reading this on a phone, standing up, two minutes before service.

Here are today's raw details, in whatever order I remembered them:
[paste everything: covers or occupancy expected, large parties or groups and their times, repeat guests or VIPs described by role rather than by name, station and section assignments, who called out and who is covering, the special and how you want it described, what is out of stock, deliveries or maintenance happening during service, and the one thing we are trying to do better today]

Write the note in this structure every time:
1. Today in one line
2. Timing to watch, listed by clock time
3. Who is where
4. Say this about the special, in one sentence a server can repeat word for word
5. Out of stock and substitutions
6. One focus for tonight

Rules:
- Short lines, no paragraphs, no motivational language.
- Do not invent a detail I did not give you. If something important is missing, list it under a heading called NEED FROM ME.
- Do not write allergen or dietary claims about any dish. Where one belongs, write see the chef.
- Do not include guest names, phone numbers, or reservation contact details.

Then give me a second version, under 60 words, that I can paste straight into the staff group chat.

4. Build a first week training packet for one role

What happens today. You hire a busser or a front desk agent and the training is whoever happens to be closest that shift, because how you actually run the place lives in your head and in a binder nobody has updated since it was printed.

What happens instead. You talk through the role out loud once, paste the transcript in, and get a one page task sheet, a day by day first week checklist, and questions a manager can ask on Friday to see whether it landed. The next hire gets the same training as this one.

First-time setup: about 35 minutes.

You are writing training material for a new hire at [business name], a [restaurant, hotel, catering company, or event venue] in [city]. The reader is new to this role, may be new to the industry, and may read English as a second language. A manager will review and approve everything before it is used.

Role:
[name it, for example server, busser, line cook, dishwasher, host, front desk agent, housekeeper, banquet server, event captain]

Here is how we actually do this job, in my own words:
[paste your notes or a voice to text transcript: what the shift looks like start to finish, opening and closing duties, the tools and systems they touch, the standards you care about most, the mistakes new people always make, and who they ask when something goes wrong]

Our house details:
[uniform and appearance, clock in and break practice, phone policy, tip pool or tip out if any, who the manager on duty is, how to call out, and the safety basics you require]

Produce four things:
1. A one page task sheet for the role, organized as before the shift, during the shift, and closing.
2. A first week checklist, day one through day five, with what they should be able to do unsupervised by the end of each day.
3. Ten short questions a manager can ask at the end of week one to check that it landed, with the answers.
4. The five mistakes new people make in this role, and the exact sentence a trainer should say to correct each one.

Rules:
- Plain language, short sentences, and no jargon unless you define it the first time it appears.
- Use only what I gave you. Do not add a policy, a wage detail, a break rule, or a safety procedure I did not state, and do not summarize labor law.
- Do not write food safety, allergen, or sanitation procedures. Where one belongs, insert a line saying a certified manager will fill this in.
- At the end, flag anything I left out that a new hire would need on day one.

What not to use Claude for here

Say these out loud rather than waiting to be asked. Being trusted is worth more than being impressive.

• Allergen, dietary, and food safety language. Claude will produce a confident sounding gluten free or nut free line, and it can be wrong, and in a kitchen wrong means somebody in an ambulance. Menu claims, allergen matrices, cross contact procedures, cooling and holding steps, and anything that belongs in your food safety plan get written or verified by your chef, a certified food protection manager, or your local health department before they appear anywhere a guest or a cook can read them. Every prompt on this page tells Claude to leave those lines blank for exactly that reason.
• Reviews and messages alleging illness or injury. A post saying someone got sick after eating at your place, or slipped in your lobby, is not a review to answer. It is a potential claim. Those go to you and to your insurer or your attorney before any words go public, because a well written public apology can be read as an admission. Same for anything alleging discrimination or harassment by a staff member.
• Guest and employee personal data, and employment decisions. Do not paste card numbers, ID scans, full reservation or property management system exports, guest lists with contact details, or employee files including Social Security numbers, wage records, or write ups into claude.ai. Whether your chats are used to improve Anthropic's models is a setting in your account privacy controls, and that setting is still not a reason to put payment or personal data in a chat window. Describe people by role instead of by name and every prompt here still works. Termination, discipline, wage and hour, and scheduling law questions go to your HR advisor or attorney.

Questions this business usually asks

Can Claude post replies to my Google and Yelp reviews for me?

No, and you would not want it to. In the browser version of Claude there is no connection to your Google Business Profile, Yelp, or your booking platform, so the loop is copy the review in, read the draft, fix what is off, and paste it into the platform yourself. That read is the whole point. It is the step that catches the reply that would have turned a bad night into a public problem.

Do I have to pay for Claude to use any of this?

You can start on the free plan. Projects are available to all users including free accounts, capped at five projects, which is enough to keep one project each for reviews, events, and staff communication. Paying starts to matter when you hit message limits on a busy afternoon, or when you load a lot of reference material like full package sheets and training binders, because the automatic expansion of project knowledge is a paid plan feature.

Will guests be able to tell that a machine wrote the review reply?

Only if you post the first draft. Fix it once and it stops being a problem. Open a project called Reviews, and in the project instructions paste five or six replies you have actually written and liked, plus a short list of phrases you never want to see again, such as we sincerely apologize for any inconvenience. Tell Claude to match the voice in those examples, and read every draft out loud before it goes up. Your regulars know how you sound and they will notice before a stranger does.

What about supplier emails and menu or event descriptions?

Those are the easiest wins and neither one needs a project to start. For suppliers, paste your standing order, the invoice or short delivery, and the outcome you want, then ask for a short direct email that does not burn the relationship. For menu and event copy, paste the dish or package with the real ingredients and prep, describe your house voice, and ask for two or three lengths so you have one for the printed menu and one for the website. Keep every allergen and dietary claim out of it and have your chef add those lines.

More

A longer written version of these workflows, plus workflows for other trades, is at https://claudeforbiz.com/claude-for-hospitality . Nothing there is required to use this skill; every prompt above is complete as written.