Buzz
‘Jumbo shrimp!’ Recall how comedian George Carlin humorously highlighted the ridiculousness of restaurants adding ‘jumbo’ to describe shrimp. What made it so funny? It was the sudden realization that we’ve all seen these exaggerated terms on menus countless times, yet never questioned their absurdity.
This thought crossed my mind recently while dining out. As I scanned the menu, I noticed an array of buzzwords designed to make the dishes sound more appealing. We’ve all encountered them. A plain ‘hamburger’ isn’t enough—even though I know exactly what a hamburger is and how it tastes. Instead, they dress it up with phrases like ‘hand-selected, free-range, grass-fed, organic, premium beef hamburger.’ It’s all a bit excessive, isn’t it? That’s when I realized this would make a great top ten list.
After some research, I found myself swamped with potential entries for the list. Honestly, I could easily list twenty off the top of my head. Between dining out, reading menus, and constant exposure to media, we’re all familiar with these buzzwords. Their overuse has stripped them of any real meaning. For instance, can a massive global fast-food chain truly ‘hand-select’ their ingredients? Yet, there it is on the menu: ‘hand-selected salads’ or ‘prime select beef.’ These phrases must be effective, or why would restaurants keep using them? Here are ten of the most overused restaurant buzzwords.
10. Lite
Long before the 1970s and the advent of lite beer, there was simply beer. Then, like a monolith of marketing, the term ‘lite’ emerged, promising a lighter, less heavy beverage. Despite its misspelling, the concept took off, especially for Miller Brewing Company, and soon everyone wanted a piece of the ‘lite’ action. It wasn’t just beer—nearly every food product began sporting the ‘lite’ label. A Mad Magazine parody even joked about ‘Chicken Fat Lite,’ highlighting the absurdity. Today, ‘lite’ dominates menus, with entire sections dedicated to ‘Lite’ or ‘Lite-Faire.’ But what does it really mean? Is the food lighter, lower in calories, or just marketing fluff? The term has become so ingrained that we assume we understand it, but do we really?
9. Homemade
When dining out, it’s rare to find a restaurant actually located in someone’s home. Yet, menus often boast ‘homemade’ mashed potatoes or other dishes. While some small, family-owned establishments genuinely serve food made from family recipes, the term is frequently misused by larger chains. In these cases, ‘homemade’ is more about marketing than reality. A more accurate term might be ‘handmade,’ which at least indicates the food was prepared by hand rather than machines. Too often, ‘homemade’ and ‘handmade’ are used interchangeably, blurring the line between authenticity and clever wording.
8. Generous
One of my personal favorites, the term ‘generous’ is often paired with ‘portion,’ suggesting an abundance of food about to be served. But what exactly constitutes a ‘generous portion’? It’s highly subjective, isn’t it? The implication is that the restaurant will heap a mountain of food onto your plate. Sometimes, this is true, and you’re presented with an overwhelmingly large, all-American serving. Other times, the so-called ‘generous portion’ is disappointingly average, no different from what you’d get elsewhere. Have you ever heard of someone sending a meal back because the portion wasn’t ‘generous’ enough? Or imagine someone complaining, ‘I specifically asked for the stingy portion!’
7. Healthy
I recall a time when restaurants didn’t bother labeling their food as ‘healthy,’ nor did they pretend that deep-fried, greasy dishes were anything but indulgent. Breakfast meant eggs, bacon, and potatoes, no questions asked. Life was straightforward—you ate what you wanted, worked hard, smoked cigarettes, and that was that. Then the 1980s arrived, and suddenly, scientists declared eggs, steak, and pork as unhealthy. Overnight, ‘Mr. Steak’ became ‘Finley’s,’ and ‘Kentucky Fried Chicken’ rebranded as ‘KFC.’ Words like ‘steak’ and ‘fried’ shifted from mere food descriptions to symbols of an ‘unhealthy’ lifestyle. This shift forced restaurants to adopt buzzwords like ‘wholesome,’ ‘fresh,’ and ‘natural’ to convince diners their meals wouldn’t harm their hearts or livers.
6. Signature
Among the many buzzwords on modern menus, ‘signature’ stands out as the most intriguing. It suggests that the dish you’re about to enjoy has been personally endorsed by someone, perhaps the creator of the recipe or the chef. While the cook won’t literally sign your plate, the term implies a level of uniqueness and authenticity. However, it’s unclear what ‘signature’ truly guarantees—does it mean the dish is exceptional, or simply that someone approved it? The ambiguity leaves diners wondering what makes it truly special.
5. Premium
The term ‘premium’ is often used to describe a wide range of products, but in the U.S., it’s most commonly linked to gasoline. ‘Premium gas’ is the priciest option at the pump, typically reserved for high-performance engines. But what does ‘premium’ mean on a restaurant menu? Does it signify top-tier quality? The best of the best? Perhaps. Yet, how can a diner be sure the beef they’re served truly deserves the ‘premium’ label? In the past, government regulations and inspections ensured that terms like ‘Grade A’ or ‘premium’ had real meaning, backed by measurable standards. Today, however, ‘premium’ is slapped onto countless food items, leaving its true value up for interpretation.
4. Artisanal
The term ‘artisanal’ traditionally refers to skilled craftsmen who produce goods, often food, in small batches using time-honored techniques. It conjures images of potters, barrel makers, or monks brewing beer in secluded monasteries. Yet, today’s menus are filled with ‘artisanal cheese,’ ‘artisanal beer,’ and even ‘artisanal sausage.’ The word has become synonymous with the ‘local’ or ‘slow food’ movement, emphasizing handmade, sustainable production. But how authentic is it? Was the cheese truly made from hand-milked cows? Was the sausage crafted from free-range pigs—despite pigs not being free-range animals? While the local food movement is commendable and sustainable, the overuse of ‘artisanal’ often feels more like marketing than reality.
3. Tuscan
My top pick for the most overused food buzzword is ‘Tuscan.’ It’s everywhere—Tuscan this, Tuscan that. But what does it really mean? It’s meant to evoke images of a sunlit Mediterranean villa, sparkling seas, and bustling markets filled with fresh produce from Italy’s Tuscany region. But does the dish you’re ordering have any genuine connection to Tuscan cuisine? More often than not, the term is slapped onto menu items, whether they deserve the title or not.
2. Award-winning
One of my biggest gripes with restaurant menus is the term ‘award-winning.’ I understand what a food award is supposed to represent—some products, like certain beers and whiskies, even display their awards on their labels. Pabst Blue Ribbon beer, for instance, is named after its award, and the blue ribbon is proudly displayed on the can. But when I see ‘award-winning salad’ on a menu, I can’t help but wonder: Where’s the award? Is it hanging near the restrooms? What was it awarded for—the greenest lettuce? Call me skeptical, but I won’t believe it until I see the proof.
1. Sun-Grown
I live in Lancaster County, Pennsylvania, the tomato capital of the world. Specifically, in the small town of Washington Borough, where some of the finest tomatoes are grown. Every summer, we host the Washington Borough Tomato Festival, where you can taste these incredible tomatoes for yourself. I could call it the ‘World Famous’ festival, but that would be misleading—I wouldn’t do that to Mytour readers.
Now, back to the topic. I’m no farmer, but growing up here, I know one thing for sure: tomatoes need sunlight to grow. Yet, restaurants feel the need to emphasize that their tomatoes are ‘sun-grown’ or ‘sun-ripened.’ Really? These tomatoes were ripened by the sun? I’m amazed. Even more so when I hear about ‘sun-dried’ tomatoes, ‘sun-roasted’ coffee beans, or ‘sun-grown’ lettuce. It’s as if they’re revealing a groundbreaking secret.
+ Made-up Words
Advertising in the fast-food industry is a relentless battle. Customers constantly crave novelty, pushing marketers to invent new menu items. Recently, I’ve noticed a trend in pizza and Mexican fast-food ads: the use of nonsensical, made-up words to describe dishes. What exactly is ‘green tomatillo sauce’? Or a Pico de Gallo? An Enchirito? What about a P’Zolo or a P’Zone? Who dreams up these terms? They’re hurled at you in rapid-fire commercials, often with the food dramatically flying through the air. These words sound vaguely Mexican or pizza-related, so they must be real, right? Did you catch that P’Zone zooming across your screen, perfectly framed by a cascading waterfall?
