Marlowe & Finch Marketing · Content
Marketing content

A week of posts, written in the right voice — and nothing off-menu gets out.

The agent drafts captions from the live menu — Eleanor for the food, Tommo for the drinks — schedules them across the week, and writes an image brief for each. A brand-voice guard reads every draft before it queues; anything that invents a dish or breaks a house rule is held for a human, never posted.

Scheduled this week
6
Across Instagram, Facebook & the EDM newsletter
Awaiting approval
2
Drafted, ready for one-click sign-off
Flagged by brand guard
1
Held — not queued, not posted
Voices in rotation
3
Eleanor · Tommo · neutral house

This week's queue

7 drafts · 4 scheduled, 2 awaiting approval, 1 held by the guard. Nothing posts without a human.
Instagram
Voice · Eleanor Topic · food Scheduled
Tue 3 Jun · 12:00Lunch push
AI draft captionVoice: Eleanor

It's a beef cheek and bone marrow pithivier with pea velouté. The pie floater reference is for the people who know what a pie floater is — for everyone else it's just lunch, and it's the dish we're least willing to take off the menu. $34.

— Eleanor Marlowe, Chef

Image brief · Overhead, single pithivier on a plain bone-coloured plate, pea velouté pooled to one side, steam catching the light. No garnish, no flowers. Natural daylight, linen napkin in frame.

Facebook
Voice · Tommo Topic · beverage Scheduled
Wed 4 Jun · 17:30Pre-dinner
AI draft captionVoice: Tommo

Most people order wine with the duck because they think they should. Half the time a beer is the better match — and the Bridge Road Robust Porter with the manuka-smoked duck is the kind of thing I'd drink myself. Beechworth, Victoria. $17 the bottle. Come let me talk you into it.

— Tommo Finch

Image brief · A dark porter poured into a small stemmed glass beside the duck breast, Davidson plum gastrique glossy in shot. Warm low evening light, the floor blurred behind. No props beyond the table.

EDM newsletter
Voice · Tommo Topic · beverage · event Awaiting approval
Thu 5 Jun · 09:00Weekly send
AI draft captionVoice: Tommo

A small bet for the table this week: we'll pour you the Adelaide Hills Chardonnay and a Meursault side by side, glasses unmarked, and you tell us which is the Burgundy. Most people can't — that's rather the point. $20 against $32 the glass. Comparison teaches you more than novelty ever will.

— Tommo Finch

Image brief · Two identical white-wine glasses, equal pour, on a marble pass with no labels visible. Soft side light. Deliberately hard to tell apart — that's the story.

Instagram
Voice · Eleanor Topic · food Scheduled
Fri 6 Jun · 11:30Weekend lead-in
AI draft captionVoice: Eleanor

Barramundi en papillote, lemon myrtle beurre blanc, samphire. Cooked in the paper so it steams in its own juices — we open it at the table. It's a dish we're quietly proud of and we won't dress it up beyond what it is. $44.

— Eleanor Marlowe, Chef

Image brief · The paper parcel just torn open at the pass, steam rising, samphire and lemon myrtle butter visible inside. Tight crop, daylight. No edible flowers.

Facebook
Voice · House Topic · general Scheduled
Sat 7 Jun · 10:00Service notice
AI draft captionVoice: neutral house

A reminder that we're closed Mondays. Lunch Tuesday to Sunday from noon, dinner from six. Weekend tables go quickly — book ahead and let us know if a quieter corner matters on the night.

Image brief · The room empty before service, chairs set, light through the front windows. Calm, no people. Used as the standing house-update visual.

EDM newsletter
Voice · Tommo Topic · beverage · dessert Awaiting approval
Sun 8 Jun · 16:00Weekend wrap
AI draft captionVoice: Tommo

Pudding's where I get to show off a little. The feijoa and kiwifruit ice cream with a glass of Moscato d'Asti — barely-there fizz, grapey, low enough in alcohol you can have it and still drive home. Or a Rutherglen Muscat if you want the treacly end of things. $15 and $16 the glass.

— Tommo Finch

Image brief · A scoop of pale-green feijoa ice cream, manuka honey drizzled, the Moscato glass softly fizzing behind. Bright, clean, late-afternoon light.


The brand guard caught one

Held before it reached the queue. This is the guardrail that makes the tool safe to leave running.
Instagram
Voice · Eleanor Topic · food · dessert Held by brand guard
Was queued for Fri 6 Jun · 19:00Auto-generated
⚑ Held — brand voicenot queued · not posted

Tonight's dessert: a deconstructed pavlova finished with a drizzle of truffle oil and a scatter of sea-blush flowers — pretty as a picture. $18.

Why this was held — three house rules broken in one caption:
1. "Deconstructed" is a banned word. The menu dish is "Pavlova reconstructed" — Eleanor's term, deliberately, and she will not have it flipped.
2. Truffle oil is on the never-use list and appears nowhere on the menu. The agent invented it.
3. "Sea-blush flowers" is not in the fixed native-ingredient set, and Eleanor's standing rule is no edible-flower garnish for its own sake. Off-menu, off-brand, and invented. Rule source: brand voice profile — Eleanor never uses "deconstructed"; truffle oil and pointless edible-flower garnish are banned; the native-ingredient set (finger lime, Davidson plum, lemon myrtle, native pepperberry, bunya nut, saltbush, quandong, macadamia, manuka, bush tomato, wattleseed) is fixed and may not be added to.

Suggested correction — checked against the menu, ready for review

Tonight's pudding: the pavlova reconstructed, passionfruit curd and kiwifruit. It is what it is, and it doesn't need flowers. $18.

— Eleanor Marlowe, Chef
Under the hood What this is today — and where it should go next

This is generate, then validate. An LLM drafts captions from a brief plus the live menu, in the right voice — Eleanor for food, Tommo for drink, neutral for house updates; a scheduler lays them across the week's cadence; and a thin brand-drift guard reads every draft before it can queue. The guard diffs each caption against the menu data and the brand-voice rules: every dish and claim must actually exist, banned words and invented ingredients are caught, and anything unverified is held — not posted, not silently dropped — for a person to see. The honest scope: the generation and scheduling here is what cheap off-the-shelf tools (Canva, Buffer, Copy.ai) already do well. The one piece worth building is the menu-aware guard, because that is what nobody sells and what keeps a hallucinated dish off the grid.

On the roadmap

  1. Image generation, not just a brief. Today the agent writes the image brief and a human makes the picture. Next, generate a usable hero from the brief for a few cents — but run it through the same guard, because a wrong food image is exactly the trust problem Zomato hit when it banned AI menu pictures.
  2. Answer in the guest's language. Captions in English and Mandarin to start, then Bahasa Melayu and Tamil, so the same post reaches the whole room — the guard checks every language version, not just the English.
  3. Let performance steer the cadence. Feed back which posts actually landed, so the scheduler learns that Tommo's beer-with-the-duck angle outperforms a straight dish shot, and weights the week accordingly.
  4. One guard, every channel. The same menu-aware validation should sit behind the review-response drafts and the website copy too — one source of brand truth, re-indexed whenever the canonical menu or persona set changes.
  5. The gate doesn't move. Every caption stays human-approved and every block is logged for the quality layer, so the safety net — the held pavlova — is auditable, not merely asserted. The agent can propose; it cannot post.
Full use-case write-up — the problem, benefits and vendor landscape: UC05 — Marketing content & scheduling → Concept mock-up — illustrative data, not a live system.