How do I mark bakes sold out as the morning goes?

Edit the line the moment the last one leaves the tray — not when it's "nearly gone", because that's when you get a queue arguing about a loaf you don't have. You have two moves: strike the item to a sold-out state so people stop asking for it, or pull the line entirely so the board is only what you can actually hand over. Sold-out reads better for the famous stuff (the sourdough everyone came for), deleting reads better for filler. Keep the fast-moving viennoiserie in one column so the whole morning's editing happens in one block, on your phone, between customers.

How do I price whole cakes and pre-orders on the board?

Whole cakes are not a counter item, so don't price them like one. Give them their own short block with a from-price per size — "6-inch from 1450" — plus the lead time you actually need, because the lead time is the thing people ignore and then get angry about. Don't list every flavour on screen; that's a conversation, not a board. Point the QR at your order form or your WhatsApp so the person deciding at 8am can book a cake without holding up the bread queue.

How do I show allergens on baked goods?

A bakery is a flour-and-nut room, so the honest thing is a standing line that says so — put it in the footer where it sits under every column, all day, and never has to be edited. Tag the specific ones on the line itself only where it changes a decision ("Almond Danish (nuts)"), otherwise the board turns into a label and nobody reads the prices. Send the QR to your full allergen sheet, and keep whatever written record your local food-information rules require behind the counter. The screen is a pointer to that record, not the record.

Free tool · no sign-up

Bakery digital menu board maker

A bakery board is a countdown, not a menu. The sourdough you listed at seven is gone by half nine, the croissants empty out well before the danishes, and by eleven a good chunk of what's on the screen is a promise you can't keep. So the thing the board has to survive is its own decay — taking a line down has to be as quick as putting it up, or you spend the whole morning apologising for your own signage.

Proofbox Bakehouse

Bread & Sourdough

Sourdough Loaf$8

Multigrain Loaf$7.50

Rye & Caraway$8.50

Milk Bread Loaf$6.50

Focaccia Slab$5

Pastry & Cake

Butter Croissant$4.25

Pain au Chocolat$4.75

Almond Danish$5

Cinnamon Roll$4.50

Cheesecake$7.50

Made in a kitchen that handles wheat, nuts, egg & dairy.

This is the real TV player, not a mock-up. A screen shows exactly this.

Get a screen live, free

This board goes with you. It opens as your first slide, ready to edit, and the PNG stays free either way.

Style

Restaurant name

Currency

		Row actions

Header row

		Row actions

Header row

Footer note

Allergens, hours, taxes: the small print at the bottom.

QR code

Optional. Drop in your online menu or ordering link and it lands in the corner of the board.

Two minutes, our own footage. Pair a screen, put the board on it, then change the price from a phone and watch the screen change.

What is a bakery digital menu board?

A bakery digital menu board is a screen you keep editing all morning — bakes come off as they sell out, whole-cake pricing goes up, the board stays true.

The board itself is the easy half. The half that decides whether it's worth having is what happens after: who changes the 6pm price, what shows on the second screen, and what the board falls back to when nobody's looking after it. A design tool hands you a file and stops there. Canva, for one, doesn't schedule or manage displays at all. This maker hands you the file too, and then keeps going.

Free, right now

Build the board, no account
Every cuisine style
A QR code on the board
Download the 1920×1080 PNG

Needs a free account

Show it on an actual TV
Change it after it's live
Schedule lunch vs dinner
Run more than one screen

From a typed list to a lit-up screen

1
Type the menu

One dish per line, name and price. Paste your existing menu straight in if you have one.
2
Pick the look

Fourteen cuisine styles, each with its own palette and board layout. Your menu keeps itself while you try them on.
3
Put it on the TV

Open the board on any screen: a smart TV browser, a stick, an old laptop. Pair it from your phone, with no media player to buy.

Other kitchens, other boards

Fourteen templates, and each opens the editor with a real starter menu and a palette built for that food. A sushi board and a barbecue board should not look like the same board.

A digital menu board template for a pizzeria, showing 12-inch wood-fired pizzas and slices in two priced columns on a dark TV board — A board built in this tool, exported at 1920x1080. Every template renders through the same engine the TV player runs.

Once the board is built

The maker gets you a board. These cover the parts that come after it: getting it onto a real screen, designing it so it reads from across the room, and what any of it costs.

Put it on a screen

Digital menu boards The whole menu wall, priced and explained.
Digital signage for restaurants Every screen in the room, not just the board.
Free digital signage software What one free screen actually covers.
Free menu board software What free covers here, and what it does not.

Build a better board

How to make a digital menu board Three routes, start to screen.
Menu board design The type sizes that read at 6 metres.
Menu board templates Cuisine presets and a gallery to remix.
AI menu generator Describe the menu, AI lays out the board.
Board sizes and resolutions Pixel sizes, safe margins, readable type.
Price list maker The same tool for everything that is not food.

Harder rooms

Outdoor menu boards What survives sunlight and weather.
Drive-thru menu boards Pre-sell, order point, changeover.
Food truck menu boards One screen, one phone, no player box.
A whole wall of boards Running several screens off one schedule.
Menu board software What it has to do, and what it costs.

Questions people actually ask

How do I mark bakes sold out as the morning goes?: Edit the line the moment the last one leaves the tray — not when it's "nearly gone", because that's when you get a queue arguing about a loaf you don't have. You have two moves: strike the item to a sold-out state so people stop asking for it, or pull the line entirely so the board is only what you can actually hand over. Sold-out reads better for the famous stuff (the sourdough everyone came for), deleting reads better for filler. Keep the fast-moving viennoiserie in one column so the whole morning's editing happens in one block, on your phone, between customers.
How do I price whole cakes and pre-orders on the board?: Whole cakes are not a counter item, so don't price them like one. Give them their own short block with a from-price per size — "6-inch from 1450" — plus the lead time you actually need, because the lead time is the thing people ignore and then get angry about. Don't list every flavour on screen; that's a conversation, not a board. Point the QR at your order form or your WhatsApp so the person deciding at 8am can book a cake without holding up the bread queue.
How do I show allergens on baked goods?: A bakery is a flour-and-nut room, so the honest thing is a standing line that says so — put it in the footer where it sits under every column, all day, and never has to be edited. Tag the specific ones on the line itself only where it changes a decision ("Almond Danish (nuts)"), otherwise the board turns into a label and nobody reads the prices. Send the QR to your full allergen sheet, and keep whatever written record your local food-information rules require behind the counter. The screen is a pointer to that record, not the record.

The board is built. Now put it on the wall.

A screen, a phone, two minutes. Pair a TV, send this exact board to it, and change a price from the pass at 6pm without reprinting anything.

Get a screen live, free See pricing

Free screens show a ChannelOS banner along the bottom of the screen, and any paid plan removes it.