- How do I list ingredients without filling the screen?
- One line, three ingredients, under the name, and only where the name does not already say it. Green machine needs spinach, apple, ginger under it; berry banana does not. The instinct is to list everything for the customer who asks, but that customer asks anyway and the other nine read nothing. Full ingredient lists belong on a card at the counter, where somebody with an allergy can actually read them carefully.
- Should I show calories or nutrition on the board?
- Only what you are required to show, and check what applies where you trade, because it varies by country and by the size of the business. Where it is required, put it in small type beside the price rather than in the name, so the board still reads as a menu. Where it is not, leaving it off usually makes for a better board, and a printed card can carry it for whoever wants it.
- What happens when a fruit is out of season?
- Mark the drink sold out and leave the line in place, or retype that one line to the fruit you have. Both take seconds on a phone, which is the point: a seasonal menu on a printed board is either reprinted monthly or quietly wrong for weeks. A screen makes the honest version the cheap version.
- Is a TV bright enough for a shop with a big window?
- Sometimes, and the way to know is to look at the screen from the queue at the brightest hour, not from behind the counter. A domestic panel behind glass in direct sun will wash out. Dark grounds with light type hold up better than light grounds, and moving the screen a metre out of the direct beam usually beats buying a brighter panel.
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