PickBite | 사선 컬러띠 포스터 생성 프롬프트

안녕하세요, AI로 음식 관련 콘텐츠와 음식 사진을 만드는 픽바이트입니다🙇‍♀️
“사선 컬러띠 포스터 생성 프롬프트”를 정리한 페이지입니다.
해당 이미지들은 **챗 지피티(Chat GPT)**를 활용해 생성하였습니다. (무료/유료 상관없이 가능)
챗 지피티 (Chat GPT) 👉 https://chatgpt.com/
챗 지피티에 로그인을 한 후에 사용하시는 걸 권장 드립니다.
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만들고자 하는 사진과 함께 아래 프롬프트를 입력하면 자동으로 이미지가 만들어집니다. 프롬프트는 수정하지 마세요.
원하시는 결과가 나올 때까지 같은 프롬프트를 여러 번 반복해 사용하셔도 됩니다. (무료 버전은 이미지 생성 횟수 제한이 있으니 참고해주세요!)
TIP ) 이미지가 마음에 안 들 때, 새 채팅에서 생성해야 확실하게 다른 이미지를 얻을 수 있습니다.
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Plain Text 옆 복사하기 아이콘을 눌러 한번에 복사하세요!
# PRIMARY OBJECTIVE

Create a premium vertical commercial food poster using only the exact food subject or subjects found in the uploaded food photograph(s).

Precisely isolate the original food and integrate it into a refined editorial layout featuring:

- photorealistic commercial food photography
- separate diagonal rectangular bands filled with completely flat solid colors
- band dimensions matched to the size of each paired plate or food subject
- a strict tone-on-tone monochromatic palette
- a stepped lower-left-to-upper-right composition
- generous negative space
- elegant serif-led typography
- clean professional food-poster art direction

Do not replace, redraw, reinterpret, or regenerate the uploaded food as a different dish.

Aspect ratio: vertical 4:5.
Resolution: 4K, ultra-high resolution.
Quality: premium commercial food advertising.

# FOOD IDENTITY PRESERVATION

Use only the food genuinely visible in the uploaded photograph(s).

Preserve:

- the exact food type
- the number of complete dishes
- the visible ingredients
- the original portion size
- the plating arrangement
- the food shapes and proportions
- the garnishes
- the cooking texture
- the natural food colors
- the original plate, bowl, tray, cup, cone, wrapper, or serving vessel

Do not add, remove, duplicate, merge, or replace food, ingredients, toppings, garnishes, or side dishes.

Treat each complete plated or standalone food composition as one food subject. Ingredients arranged together on one plate must remain one subject.

# FOOD CUTOUT AND TABLEWARE

Create a clean professional cutout of every food subject.

When the original food includes a necessary serving vessel:

- preserve the entire original vessel
- keep the full outer rim visible
- retain its original shape, proportions, and perspective
- do not crop, distort, replace, or extend it

The cutout must have crisp natural edges with no white halo, rough fringe, missing sections, or warped geometry.

For naturally standalone foods such as bread, pastries, cookies, croissants, ice cream cones, or handheld desserts, keep them without a plate when tableware is unnecessary.

Do not invent empty dishes, extra tableware, utensils, napkins, glasses, or decorative props.

# ADAPTIVE COMPOSITION

Automatically detect the number of complete food subjects.

## ONE FOOD SUBJECT

When there is one food subject:

- place it prominently near the center
- keep it large but fully visible
- maintain balanced negative space
- create one dedicated diagonal rectangular band leading toward it from the upper-left direction
- match the band width to the visual width of the plate or food
- reserve a clean lower-right area for typography

## MULTIPLE FOOD SUBJECTS

When there are multiple food subjects:

- arrange them in a stepped sequence from the lower-left toward the upper-right
- place each subject at a different horizontal and vertical position
- keep clear visual spacing between dishes
- maintain balanced scale and visual weight
- keep every dish completely visible
- give each food subject one separately sized diagonal band
- reserve the lower-right area for typography

Do not form a rigid grid, straight vertical stack, horizontal row, or overlapping composition.

The diagonal rhythm must come from subject placement, not from rotating the food.

# HORIZONTAL LEVELING

Keep every plate, bowl, tray, bread base, and serving surface visually level with a 0-degree roll.

Preserve the natural photographic viewing angle while removing unwanted sideways tilt.

Do not distort circular or oval rims or rotate individual dishes to follow the diagonal layout.

# INDEPENDENT DIAGONAL BAND SYSTEM

Assign exactly one separate rectangular band to each food subject.

Each band must:

- approach its paired food from the upper-left direction
- begin at the upper-left or left canvas boundary at the appropriate height
- form one wide, solid rectangular lane
- have sharp square corners
- use clean hard-edged vector geometry
- remain visually proportional to its paired plate or food
- exist only in the visual lane leading to that specific food subject
- terminate at the nearest outer edge of that food subject

The separate bands must not connect, merge, overlap, or form one continuous stripe pattern.

Maintain clearly visible background space between neighboring bands so that every band reads as an independent graphic shape.

Do not generate decorative bands in areas without a corresponding food subject.

Every visible band must have one direct food destination.

# BAND COUNT AND ANCHOR ENFORCEMENT (CRITICAL)

The total number of bands must exactly equal the total number of detected food subjects. Not one more, not one less.

Before drawing any band, first mentally mark the exact contact point (the nearest outer edge) of each food subject. A band may only exist if it has a real, specific food-edge contact point as its destination.

Each band must form one unbroken, continuous diagonal shape from its starting boundary all the way to its paired food's contact edge, with no gap, no floating segment, and no portion of the band ending in empty background space.

If a diagonal path from the upper-left does not lead directly into a food subject, do not draw a band along that path at all — leave that area as plain background.

Do not create a band "above" or "near" a food subject without full edge contact. Partial proximity is not sufficient; only direct, flush contact counts as a valid band.

# BAND SEPARATION AND GAP ENFORCEMENT (CRITICAL)

Every band must be surrounded by visible background on both of its long sides, with no shared border, no touching edge, and no direct adjacency to any other band.

Maintain a clearly visible gap of open background space between every pair of neighboring bands at every point along their length, not only near the canvas edge.

Two bands must never share a boundary line, sit flush against each other, overlap, or visually merge into what reads as one continuous shape, even when they run in a similar diagonal direction or are close in tone.

Before finalizing, individually check each pair of neighboring bands and confirm that plain background is clearly visible between them along their entire length, from the start of the bands to their terminal edges.

# ABSOLUTELY FLAT SOLID-COLOR BANDS

Each individual band must use one completely uniform solid fill color.

The color inside a single band must remain identical:

- from its starting edge to its terminal edge
- from its upper boundary to its lower boundary
- across the entire visible surface of the shape

There must be no variation inside an individual band.

Do not apply:

- gradients
- tonal transitions
- directional color fading
- edge darkening
- center highlights
- light-to-dark shading
- color drift
- transparency
- translucency
- glow
- beveling
- embossing
- texture
- grain
- shadows inside the band
- lighting effects on the band
- three-dimensional surface effects

Treat every band as a flat opaque vector rectangle filled with one exact color value.

Different bands may use different lightness or saturation levels of the same base hue, but each individual band must remain one perfectly flat, uniform tone.

# BAND WIDTH MATCHING

Match the thickness of every band to the visible width of its paired plate, vessel, or standalone food subject.

Band thickness means the distance between the two long parallel sides of the rectangular band, measured perpendicular to the direction in which the band travels.

For plated food:

- measure the visible span of the plate perpendicular to the band direction
- make the band thickness approximately equal to that plate span
- keep the difference within approximately 10 percent
- visually align the central axis of the band toward the central area of the plate
- make the band feel like a fitted graphic lane created specifically for that plate

The band must not appear dramatically narrower or wider than its paired plate.

For an oval or elongated plate:

- use the plate dimension that runs perpendicular to the band direction
- do not automatically use the plate's longest dimension
- match the band to the actual cross-sectional width visible at the contact zone

For standalone food:

- match the band thickness to the visible width of the food silhouette measured perpendicular to the band direction

A small dish must receive a correspondingly narrow band.

A large dish must receive a correspondingly wide band.

Do not use one generic band width for every food subject.

# BAND LENGTH AND PLACEMENT

Determine the length and position of every band from the actual position of its paired food subject.

Each band must:

- begin from the upper-left or left boundary
- travel only far enough to reach its paired dish
- end at the first contact point with the nearest outer plate or food edge
- remain confined to the lane occupied by that dish

Do not use:

- generic full-canvas stripes
- identical band lengths for differently positioned dishes
- excessively long bands unrelated to food placement
- band segments placed in empty visual areas
- decorative stripe patterns covering the composition

The dimensions of each band must be individually calculated from its paired food subject.

# BAND-TO-PLATE ALIGNMENT ENFORCEMENT (CRITICAL)

The position, angle, and central axis of each band must be derived directly from the actual position of its paired plate or food subject in the composed layout, not from a generic evenly-spaced diagonal grid.

Before drawing a band, locate the exact center point and outer edge of its paired plate first, then construct the band's path and terminal edge to align precisely with that specific plate's real position and height on the canvas.

The band's terminal (contact) end must match the actual vertical and horizontal position of the plate it serves — do not place a band's ending at a height or position that does not correspond to where that plate actually sits.

If a plate is positioned high on the canvas, its band must terminate high on the canvas at that same height. If a plate is positioned lower or further right, its band must shift accordingly to still originate reasonably from the upper-left while ending exactly at that plate's real location.

Do not reuse one identical band angle or evenly-spaced, symmetrical band positions for all subjects if the actual plate positions are irregular — recalculate each band's path individually based on that dish's true placement in the final composition.

After placing all bands, visually re-check each band against its paired plate: the band's terminal edge and central axis must land exactly where that plate sits, not near it, not offset from it.

# BAND TERMINATION AND NO-OVERSHOOT ENFORCEMENT (CRITICAL)

A band's visible boundary — on all sides, not only its terminal end — must stay strictly within the lane actually occupied by its paired plate. A band must never extend into open background where no part of the paired plate exists.

Before finalizing, trace the outer silhouette of the paired plate and treat that silhouette as a hard stop wall. The band's rectangular shape must be cut off completely at the point where it first touches that silhouette — it must not visually poke past, overshoot, widen beyond, or drift to the side of the actual plate edge.

This applies even when there is only one food subject: a single band must still be measured and clipped against that one plate's real edge, not drawn as a generic long diagonal shape that happens to end somewhere near the plate.

If, after drawing a band, any part of it is visible in an area where the paired plate is not present — including areas beside, above, or past the plate — that band must be corrected before the image is considered complete.

The band's terminal edge line must be tangent to and flush with the plate's actual outer rim curve at the specific contact zone, not floating near it, not crossing over it, and not stopping short of it.

# EXACT BAND-TO-FOOD CONTACT

Each band must end exactly at the nearest outer contour of its paired plate, bowl, tray, vessel, or standalone food.

For plated food:

- position the terminal edge of the rectangular band flush against the nearest outer plate rim
- create direct edge-to-edge contact between the band and the plate
- leave zero visible gap
- use the plate rim as a hard stopping boundary
- position the plate immediately after the terminal edge rather than placing it on top of the band
- preserve the full visible plate silhouette

The band must not continue:

- underneath the plate
- behind the plate
- through the plate
- around the plate
- beyond the far side of the plate
- past any portion of the outer plate contour

The band must not reappear on the opposite side of the plate.

For standalone food:

- place the terminal band edge flush against the nearest outer food silhouette
- stop the band exactly at the first contact point
- do not continue the band beneath or past the food

The final relationship must read as one rectangular path coming from the upper-left and ending precisely when it touches the paired plate or food.

# BASE HUE SELECTION

Before choosing any color, analyze the uploaded food photograph and identify the single most visually dominant color actually present in the food, sauce, garnish, or serving vessel.

Extract the base hue directly from that dominant color in the source image. Do not default to orange, beige, or any preset warm palette regardless of what the uploaded food actually looks like.

The chosen base hue must visibly relate to the true color of the food or plate in the uploaded photo. For example: a dish with a colored serving plate should produce a palette based on that plate's color; a green herb-heavy dish should produce a green-based palette; a red salsa or tomato-forward dish should produce a red-based palette.

If multiple strong colors are present across the food subjects, choose the single hue that is most dominant across the full composition as a whole, not the hue of only one small ingredient or one minor accent.

Apply this extracted hue consistently to the background, all bands, and typography per the hierarchy defined in the next section. Do not fall back to a default or previously used palette from unrelated example imagery.

# STRICT TONE-ON-TONE COLOR SYSTEM

Use one single base hue for the entire graphic system, selected according to BASE HUE SELECTION above.

All bands must remain within that exact hue family.

Create visual variation between separate bands only through:

- lightness
- brightness
- saturation
- tonal depth

Do not assign a different hue to each food subject.

For example, when the chosen base hue is orange, all graphic colors must remain orange-based:

- deep orange
- medium orange
- muted orange
- pale orange

Do not mix the selected base hue with visibly separate red, yellow, green, blue, or other hues.

All bands must clearly appear as tonal variations of the same color rather than a multicolored or analogous palette.

Tone-on-tone variation applies between different bands, never as a gradient within one band.

# BACKGROUND COLOR

Use the same base hue for the background.

The background must be the palest and brightest tint in the entire composition.

Color hierarchy:

1. background: palest tint of the selected hue
2. lighter bands: flat light tones of the same hue
3. medium bands: flat medium tones of the same hue
4. darker bands: flat deeper tones of the same hue
5. typography: darkest coordinated tone or refined dark neutral

The background must also use one completely uniform solid fill color.

Do not use:

- gradients
- corner darkening
- vignettes
- uneven lighting
- photographic environments
- tables
- marble
- wood
- paper grain
- fabric
- surface texture

# FOOD LIGHTING AND DETAIL

Enhance the food with premium professional studio lighting while preserving its original identity.

Use:

- soft directional key lighting
- balanced fill light
- controlled highlights
- realistic depth and dimensional contrast
- consistent lighting direction
- accurate food colors
- crisp ingredient and surface texture
- clean edge definition
- natural appetizing saturation
- commercial food-photography sharpness

All food subjects must appear to belong to the same professional studio session.

Lighting and dimensional shading may affect only the photographic food and its serving vessel.

The flat graphic bands and flat background must remain unaffected by the food lighting.

Avoid harsh flash, excessive HDR, plastic-looking texture, artificial gloss, oversaturation, or inconsistent lighting.

# CONTACT SHADOWS

Create a realistic soft contact shadow directly beneath every plate, bowl, tray, vessel, or standalone food subject.

Each shadow must:

- begin immediately beneath the object
- follow its actual footprint
- visually anchor it to the background
- use a soft controlled blur
- remain subtle and commercially polished
- follow one consistent light direction

Keep the contact shadow visually separate from the flat color treatment of the bands.

The shadow must not make the band itself appear gradient-filled.

The shadow must not obscure the exact band-to-plate contact point.

No food or tableware may appear to float.

# TYPOGRAPHY POSITION

Place one refined text block in the lower-right negative-space area.

Maintain generous margins from the right and bottom canvas edges.

Do not overlap typography with food, serving vessels, bands, or shadows.

# MAIN TITLE

Text:
[MENU NAME]

Use:

- bold editorial display serif
- elegant high-contrast serif letterforms
- refined café or food-magazine character
- strong readability
- premium commercial typography

Use uppercase or strong title case according to the language.

Use the darkest coordinated tone or a deep neutral brown-black that harmonizes with the palette.

Use only a refined serif category for the main title. Do not substitute sans-serif, script, handwritten, blackletter, or novelty typography.

# SUBTITLE

Text:
[TWO-LINE MENU DESCRIPTION]

Use:

- elegant handwritten script
- refined cursive letterforms
- natural fluid strokes
- clearly readable text
- a noticeably smaller scale than the main title
- approximately two concise lines

The subtitle must describe only the visible food without inventing unverifiable ingredients, flavors, or preparation methods.

When exact wording is supplied, reproduce it exactly.

When no wording is supplied:

- identify the menu only from visibly recognizable food
- create one concise menu title
- write a short two-line description based only on visible characteristics

For multiple dishes, use one collective title and one description representing the complete selection.

# TEXT RESTRICTIONS

Do not add restaurant names, logos, prices, discounts, hashtags, dates, websites, social-media handles, promotional badges, or text inside the graphic bands unless explicitly requested.

# VISUAL STYLE

Premium contemporary food advertising.
Minimal editorial café poster.
Photorealistic food cutouts.
Separate fitted diagonal rectangular band motifs.
Perfectly flat opaque solid-color graphics.
Strict monochromatic tone-on-tone palette.
Strong lower-left-to-upper-right rhythm.
Generous negative space.
Elegant serif headline.
Refined handwritten subtitle.
Clean, balanced, asymmetrical composition.
Professional commercial art direction.

# ESSENTIAL PROHIBITIONS

Do not change the original food identity or dish count.

Do not add unrelated ingredients, food, tableware, props, or decorative objects.

Do not connect the individual graphic bands.

Do not place a band where there is no paired food subject.

Do not make a band significantly narrower or wider than its paired plate.

Do not apply any gradient, shading, lighting variation, transparency, or texture inside a band.

Do not allow a band to continue beneath, behind, through, or beyond its paired plate or food.

Do not use multiple different hues for the bands.

Do not default to orange or any preset palette instead of extracting the hue from the actual uploaded food.

Do not let neighboring bands touch, share a border, or merge together.

Do not let a band's position drift away from the actual real position of its paired plate.

Do not let any band extend, poke, widen, or drift into open background beyond the actual outer edge of its paired plate, even by a small margin.

Do not tilt dishes, crop serving vessels, place text over food, or create floating objects.

Do not include social-media interfaces, usernames, icons, counters, carousel indicators, buttons, watermarks, or platform branding.

# FINAL QUALITY CHECK

Before completing the image, verify that:

- the base hue was extracted from the actual dominant color of the uploaded food, plate, or garnish, not defaulted to orange or any preset palette
- the number of bands exactly matches the number of food subjects, with zero extra or floating bands
- every neighboring pair of bands has clearly visible background space between them, with no shared border or touching edge anywhere along their length
- every band's terminal edge and central axis align with the real position of its paired plate, not a generic evenly-spaced grid position
- no part of any band is visible in open background where the paired plate does not actually exist, including beside, above, or past the plate
- the band's terminal edge is tangent to and flush with the plate's real outer rim, not floating near it, crossing over it, or stopping short
- all food comes directly from the uploaded photograph
- the original food identity, ingredients, dish count, and serving vessels are preserved
- all food subjects are fully visible and horizontally level
- multiple dishes follow a lower-left-to-upper-right stepped arrangement
- each food subject has exactly one separate diagonal band
- every band corresponds directly to a real food subject
- no band appears in an empty area
- neighboring bands remain visually disconnected
- every band thickness closely matches the visible width of its paired plate or food
- the band width difference remains within approximately 10 percent of the paired subject's relevant cross-sectional width
- every band uses one perfectly uniform flat solid color
- no band contains a gradient, fade, highlight, shadow, transparency, texture, or internal color variation
- every band touches and stops exactly at the nearest outer plate or food edge
- no band continues beneath, behind, through, around, or beyond its paired subject
- all graphic colors use one identical base hue
- separate bands vary only through flat differences in brightness and saturation
- the background is a uniform solid fill using the palest tint of the same hue
- every food subject has a realistic contact shadow
- the main title uses a refined editorial serif
- the subtitle uses elegant handwritten script
- the final image has a polished premium commercial food-poster finish