A restaurant menu does more work than a café menu. It carries more items, more categories and more dietary information, and it is read by a table of people passing one phone around.
What a restaurant menu needs
- Category navigation that stays reachable. Sticky category bars start mattering past about thirty items.
- Vegetarian and spice marks on every item. Unmarked items get skipped by the people who care most.
- Availability control. Taking the fish off for the evening should be one tap, not a conversation repeated forty times.
- Fast loading on mobile data. The menu is opened on a phone, often on a weak signal, by someone who is hungry.
Setting it up
Add your restaurant details, create your categories, add items with prices, choose a design, then download the QR code and put it on the table. Nothing to install, and your guests never create an account.
What it costs to change
Nothing, and that is the whole argument. A price correction, a dish taken off, an entire seasonal section added — none of it touches the printed code on the table.