1. Gather your menu information
A QR code is a shortcut to a web address. The useful part is the menu at that address. Before creating an account, collect your current dish names, prices, descriptions and any food photos you own or have permission to use.
- Dish names: use the name your staff and guests recognise.
- Prices: check against the menu you currently serve, including any tax or service-charge information you need to communicate separately.
- Descriptions: mention the main ingredients and portion where useful. Avoid describing a dish with claims your kitchen cannot support.
- Categories: start with a few clear groups such as starters, mains, desserts and drinks.
- Photos: use a clear view of the food you actually serve. Photos are optional.
For example, “Paneer tikka — ₹249 — Marinated paneer with peppers, served with mint chutney” tells a guest more than a dish name on its own. Mark it vegetarian only if that accurately reflects your recipe.
2. Create your account and add dishes
Create a restaurant owner account with your name, email, password and restaurant name. The dashboard starts with an empty menu so you can add only the dishes you want to show.
- Choose Add a dish.
- Enter the dish name and category. You can type a new category or use an existing one.
- Enter the price in rupees and a short description.
- Optionally upload a JPG, PNG or WebP image up to 5 MB.
- Choose vegetarian or non-vegetarian and set whether the dish is available.
- Save the dish, then repeat for the rest of your menu.
Keep category names consistent. “Drinks” and “drinks” may be treated as different labels, so choose one spelling. A short menu can use fewer categories; creating a category for every dish makes browsing harder.
What happens when a dish sells out?
Use the availability control beside the dish. A sold-out item stays visible on the guest menu with a label. Switching it back to Available lets you restore it without recreating the dish.
3. Add restaurant details and publish
Open Restaurant in the dashboard. Check your restaurant name, add a short description, address and contact phone, then review the menu link name. This link identifies your restaurant’s public menu.
Enable Publish menu for guests and save. Before publishing, the menu remains a draft and the public link does not show it. After publishing, open the menu from Share menu and check it as a guest would.
- Are all dish prices correct?
- Do descriptions match the dishes being served?
- Are the photos visible on a phone?
- Does the vegetarian filter show the correct items?
- Can you find a dish using search?
- Are sold-out items labelled correctly?
Ask someone who did not enter the menu to check it too. They may spot a typo or category that you have become used to overlooking.
4. Share the link and print the QR
Open Share menu. You can copy the menu link, download a PNG or SVG QR image, or print a table card. The QR points to the public website domain; that website must be live for guests to use it.
Test a scan on another phone with a normal internet connection. A menu that works on the owner’s laptop is not enough to confirm that the printed QR is usable at a table. Follow the menu QR printing guide before ordering a batch of cards.
5. Keep the same link and maintain the menu
You can edit dishes, photos, prices and availability while keeping the same menu URL. Guests loading the menu receive the saved information; a guest who already has the page open may need to reload it.
Changing the menu link name changes the URL. Any QR cards pointing to the previous name will need replacing. Choose a stable link before printing and avoid renaming it for small seasonal changes.
A simple service checklist
Before service, check availability and today’s prices. After a seasonal menu change, review descriptions and photos. Keep a printed menu for guests without a suitable phone or reliable internet.
Does the menu take orders?
The current product lets guests browse the menu. They place orders with your staff. Online payments, kitchen tickets and delivery ordering are not part of this setup.