Turn a PDF or photo into a digital menu draft.

If you have a PDF containing selectable text, you can start with that file. Scanned PDFs and menu photographs are also supported. If your product list is in an email or document, copy it into the text import field. When several versions exist, use the one that contains the restaurant’s current prices.

For photographs, keep the full menu inside the frame, make sure lettering is sharp and avoid reflections on glossy surfaces. A steep angle, tiny print or complicated columns can make extraction less reliable. Prepare related pages in a sensible order so the result is easier to compare with the original during review.

After analysis, you can work with the categories, products, descriptions and prices that could be extracted from your source. A missing or unclear price is not automatically converted to zero. Complete it using your actual menu. Pay particular attention to products with similar names and to information printed between two rows.

Suppose your source says “Filter coffee 4” and then “Large 5” on the next line. Check that the resulting structure matches the way your business sells those products. Your team decides which price belongs to which entry. Extraction confidence is not a guarantee of accuracy and does not replace review by someone who knows the menu.

Start with the category structure, then work through product names and prices. Check for missing items and make sure the same line has not been imported twice. If a promotional note or section heading has become part of a product description, correct it before saving. A short, systematic pass is easier to repeat than checking fields at random.

Confirm the menu currency alongside the amounts. Importing a menu does not convert a price from one currency to another. If the source was prepared for a different market or exchange rate, your business needs to set the new prices. Review decimal separators and small printed notes carefully, especially in menus with several sizes or formats.

A product name cannot establish an authoritative recipe. Calories, allergens and dietary labels guessed by a model are therefore not accepted as verified restaurant information during import. Enter these fields separately using your own recipes and kitchen practices. Missing information should remain unknown until your team can provide a reliable answer.

The same care applies to photography. A similarly named dish from another restaurant may look different from the food you serve. Add your own images after import, or display a product without a photo while you prepare one. Saving time on data entry should still leave guests with information that accurately represents your business.

Once reviewed, the content is saved into an editable menu draft. Saving does not automatically publish it. Choose a design, add product photos and inspect the mobile preview. When the menu is ready, complete the publishing step and open the guest link to check the information your visitors will actually see.

If you do not yet have a menu, a starter draft can be generated from a business description. This is different from extracting an existing source: it offers an example structure and leaves prices for you to set. Adapt the names and descriptions to your real kitchen before treating the draft as a menu you can share.