Make your QR menu feel like part of your restaurant.

A QR code linked to a PDF opens your existing document on a phone. An Orvunai menu is organized into categories and individual products. Guests can browse starters, search for a dish, open its details and save favorites to revisit. The layout adapts to smaller screens, so the experience can follow the structure of your menu.

A café serving coffee and pastries does not need to fit everything into one long image. Keep coffees, cold drinks and desserts in separate categories, with names and prices displayed as readable text. If you do not have a photo of a particular product, you can still list it without substituting an unrelated food image.

Add products yourself or prepare an import draft from a PDF, photos or text. Arrange categories, reorder items and write descriptions that reflect your kitchen. If you use an import, review the result against your original menu, especially product names and prices. A draft gives you a starting point; your team decides what is ready to share.

Recipes, allergen information and dietary labels belong to your business. Enter information you can verify, and choose photos that represent the food you actually serve. A useful description tells guests what they need to know about that particular dish. It should not add ingredients, preparation details or dietary promises simply because they sound appealing.

Orvunai includes 15 menu themes with different typography, layouts and image treatments. A compact arrangement may suit a short coffee list, while larger product cards can give a restaurant’s food photography more room. Compare themes using your longest product names and actual categories, rather than choosing from the cover alone.

Your logo, cover image and brand color connect the digital menu to the physical space. Preview your own dishes to check price visibility, image cropping and description length. Menu content and presentation work together, so choosing another theme does not mean entering every product again. Review the result on a phone before publishing.

Prepare your menu as a draft and publish when it is ready. Saving changes in the editor and publishing the guest menu are separate steps. After changing a price or description, check the publication status and open the guest link to confirm the result. Use the availability screen to manage whether products are currently available during service.

Download QR codes as PNG, SVG or PDF files. Labels help you distinguish codes intended for different locations or printed materials. A label is not a table management feature: it does not create a table order or payment. The QR code’s purpose is to take your guest to the menu.

QR codes created in Orvunai use a persistent redirect link. Updating menu content does not require printing a new code. You can also share the menu link on your restaurant website or social media profile. Before producing a large print run, scan a physical sample with a real phone and check that it opens the intended menu.

After publication, views, searches, favorites and recommendation interactions can help you understand how guests use the menu. They are engagement signals, not orders or sales. A frequently viewed dish may deserve a closer look at its description or photography, but a view count alone cannot establish demand, revenue or the effect of a menu change.