Where should you start with your first QR menu?

Collect product names, categories, descriptions and current prices before you start. Check whether an older PDF differs from the list your service team is using today, and decide which currency the menu will use. Separate products with photos from those without them; missing photography does not need to hold up the whole content preparation process.

Keep your logo, cover image and business contact details ready too. If you plan to include dietary or allergen labels, make sure the kitchen has verified them. Leaving a field unknown while you gather correct information is more useful than filling it with a guess and having to correct the guest experience later.

Enter a short menu manually, or prepare an import draft from a PDF, photos or text. Choose a clear, current source and review the result. Compare prices against the original, particularly for similar product names and different sizes.

Organize categories around how a guest makes a choice. Coffees, cold drinks and pastries may suit a café; starters, mains and drinks may work for a restaurant. These are examples rather than required templates. Keep the structure that reflects your own service and check that products have not been missed or added twice.

Choose an Orvunai theme and add your logo and brand appearance. A design that looks good with short sample text may behave differently with your longest product names, so use your own content to decide. Consider the density of the menu when comparing compact arrangements with layouts that give photography more space.

In a phone preview, try reaching the first category, searching for a product and opening its details. Check that prices are easy to find, descriptions are readable and images represent the dishes accurately. If you offer several languages, inspect longer translations too. Do not make the final decision solely from a desktop screen.

Saving a draft and publishing it are separate steps. Before opening the menu to guests, review names, prices, currency and product availability. Switch between any additional languages to find missing content. If you enable the assistant, try budget and category questions using your own menu rather than relying on a promotional example.

After publishing, open the guest link. Checking there instead of only in the editor shows you which information has actually been shared. Keep the same habit after later price and description changes. If another team member maintains the menu, make sure they know how to check its publication status.

Download a PNG, SVG or PDF that suits your intended use. Preserve clear space around the code and make sure it stands out from its background. A short message such as “Scan to view the menu” helps guests understand where the code leads when you place it on a table card.

Before ordering a large print run, produce one sample. Scan it in the restaurant’s real lighting, from a seated guest’s viewing distance, using different phones if possible. Reflections and creased material can make scanning harder. A readable menu link next to the code also gives guests another way to reach the menu.

Decide who is responsible for the menu and which fields need attention when a price changes, a product runs out or a recipe is updated. Orvunai’s persistent QR link means content changes do not require a new printed code. Still, continue checking the guest link after publishing so the printed entry point remains useful.

Views, searches and favorites can help you understand menu usage. A frequently searched term with no results may suggest unclear naming or a missing description. These signals do not directly establish sales. Review them alongside feedback from guests and your team, then make small, specific improvements to the content.