The menu changes.The printing doesn't have to.
In a restaurant, something changes almost every day: the fish of the day, a supply shortage, a purchase price. If you keep all that on paper, you're either reprinting constantly or living with a menu that's wrong.
Free plan with no credit card, no end date. No minimum term.
A full house, one menu
Guests see what's available today, and what isn't. Sold out means sold out, and nobody has to explain it at the table.
With basil, olive oil and fresh bread.
Hokkaido squash, ginger, pumpkin seed oil.
VeganOn Mediterranean vegetables with lemon sauce.
With red wine jus and potato gratin.
With Parmesan and parsley.
With Madagascan vanilla.
With a molten centre.
MenuStudio
Menu, wine list, lunch specials
Three menus side by side, each with its own look. The lunch menu only runs at lunchtime, then you switch it off.
Allergens per dish
You add the fourteen major allergens and the additives for each dish. Guests tap on them instead of asking your staff, who don't always know either.
For guests from elsewhere
The menu interface comes in sixteen languages. You can have your dishes translated with one tap, in up to three languages from the Pro plan.
Photos that whet the appetite
A good picture sells a dish better than three lines of description. On a printed menu that would mean colour printing; here it's just a file.
Logins for your team
Pro has three logins, Business six. The kitchen manages the dishes, front of house handles availability, and you keep control of the prices.
Ordering, if you want it
The ordering portal is an add-on, not a must. Many restaurants want to keep table service and only use the menu.
Kitchen until 10, bar until 1
Opening hours and kitchen hours managed separately. Anyone scanning at 10:40 pm sees straight away whether there's still food.
How to get there
Photograph or upload your menu
Photo, PDF or spreadsheet: Mino reads it. Entering it by hand or dictating it works too. You confirm what goes in.
Add allergens
Once per dish, and then it's done. That's the part that's always out of date on paper.
QR codes on the tables
One per table, printed on a stand. From then on, you only change the menu.
Lunch is different from dinner
Two menus a day, plus weekly menus and holidays. Putting each one together separately costs you evenings.
„A lunch menu made from the more affordable mains.“
Mino only uses what you’ve entered yourself. He never makes up prices, and your menu only goes live once you approve it.
Your new menuLunch menu
Draft ready- Pumpkin soup€6.50
- Vegetable stir-fry€11.50
- Chicken breast with rice€13.90
- Dessert of the day€4.90
Frequently asked questions
Does the digital menu replace my printed one?
It doesn't have to. Most restaurants keep a few printed copies and use the digital one for everything that changes often: daily specials, prices, availability.
Do I have to declare allergens?
Yes. The EU Food Information Regulation requires the fourteen major allergens to be declared, including for non-prepacked food. Giving the information verbally is allowed, but it must be documented in writing and available to guests. Digitally, that's easier to keep up to date than on paper.
Can my chef manage the menu?
Yes, that's what team logins are for. Everyone gets their own login, and you can pause or revoke a login at any time.
How much does it cost for a restaurant?
Usually the Pro plan at €19.90 a month, because you need several menus and several languages. If one menu is enough, you pay €9.90.
Restaurants search for all sorts of terms. This is the answer to all of them.
Goes well with
Try it with your own menu.
The Gratis plan costs nothing, with no credit card and no end date. If it works for you, photos and your own design start at 9,90 € a month.