Digital menus that help guests choose a dish

Paper, PDF or a mobile menu?

Paper lets guests browse without a device and remains a useful fallback. A PDF preserves your original layout, which may suit a short, readable sheet. A mobile menu organizes dishes on a screen, where descriptions and images can help guests compare unfamiliar names.

Test your own content rather than assuming one format always wins. Open the menu on a small phone and find a starter and a main. Note whether prices remain beside the right items and whether reading requires repeated zooming.

Organize information around the choice

Use recognizable sections such as starters, mains and sides, followed by specific dish names. On the web, headings communicate the organization of a page and support navigation with assistive technologies.^[1]

Descriptions should explain the main ingredient, preparation and taste. Guests reading in another language rely on clear original wording, so avoid unexplained abbreviations and keep each dish name consistent. Dietary labels are prompts to ask staff, not guarantees about preparation or cross-contact.

Keep a reliable version

Before publishing, compare the online page with your current kitchen menu. Check seasonal changes, portion options and prices. Ask the person responsible for service to confirm the draft, then check the public link without being signed in.

For the guest, the useful endpoint is a menu they can read before ordering. Studio’s web menu is for browsing; television signage, checkout and payment systems require other tools.

A practical workflow

1. Upload the current menu as photos or a PDF, or use the website intake option when available.
2. Review the structured draft, including descriptions, prices and dish reference images.
3. Publish a public menu, open it on a guest’s phone and share the link or Studio’s QR sticker.

Frequently asked questions