Digital menu for restaurants and pizzerias

A paper menu costs nothing until you have to change a price. Then it becomes a reprint, or correction fluid over the line. A digital menu solves that, but the part that gets underrated is different: how you build it. And a restaurant and a pizzeria don't build one the same way.

If you're looking for what a digital menu is and why it's worth having, the answer is in this other guide. Here we talk about how to set it up, depending on the kind of business you have.

What's different between a restaurant and a pizzeria

In a pizzeria the list is long and flat: thirty similar pizzas, told apart by two ingredients. The real work isn't in the list, it's in the variants — the dough, the gluten-free version, the shape, the cut — and in the extras, which need pricing one by one.

In a restaurant the menu is organised by course: starters, first courses, mains, desserts, and the customer builds a meal instead of picking a single dish. It changes with the season and with what arrived in the kitchen that morning, so it needs updating often — not once a year.

A digital menu handles both shapes, but has to be set up accordingly: categories and variants for the first, courses and availability for the second.

Variants and extras: where you win or lose

This is where a digital menu sets itself apart from a photo of the paper one. On a margherita the customer picks the dough, adds double mozzarella for €1.50 or courgette flowers, and the total updates as they build it. Over the phone that same conversation takes a minute and mistakes happen; written down, they don't.

It works the other way too: priced extras raise the average order with no one having to suggest them out loud. The system shows them at the right moment, once the customer has already decided on the base.

The menu changes during service

Trays run out, the fish sells out, the oven stops taking orders at 9pm. A useful digital menu is one you can change in seconds: if a pizza runs out, you take it off in a tap and it stops being orderable, with no apologetic phone calls afterwards.

The same logic applies to prices: change a number and it applies right away, for everyone, with no reprints and no different versions floating around.

Allergens and dish information

You write allergen information once and it stays attached to the dish, visible to the customer before they order — which is also the simplest way to answer a question that always comes up on the phone. The content stays yours: the menu makes it readable, you keep it correct and up to date.

How to bring in the menu you already have

The tedious part is entering dishes one by one, and it can be skipped: take a photo of the menu you already have, upload the PDF, or give your website's link, and get it back written out — categories, names, prices, descriptions. The first analysis is free.

What comes back is a suggestion, not a published menu: uncertain lines come back flagged "to review", ones you already have aren't duplicated, and you confirm line by line. On prices and allergens this step isn't a formality: it's the part that stays in your hands, and nothing goes online without your okay.

From menu to order

A PDF behind a QR code gets looked at and closed. The difference is a menu you can order from: the customer chooses, builds the order, sends it — takeaway, delivery or at the table — and it arrives with address, time and notes already written out. How it works from the table.

Your online storefront opens from a link, with your name and your logo: customers install nothing. The first 20 orders a month are free and Mobee never keeps a percentage of the sale value on any order. See how to activate it or see pricing.

See also

Digital menu for restaurants · Online ordering for pizzerias · Digital menu with QR code