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.

This is the real player, not a mock-up — a screen would show exactly this.

The PNG is yours, no sign-up. Putting it on a real screen takes an account.

Style

One dish per line — Name, Price. Paste your whole menu if you like.

One dish per line — Name, Price. Paste your whole menu if you like.

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

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

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. 1

    Type the menu

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

  2. 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. 3

    Put it on the TV

    Open the board on any screen — a smart TV browser, a stick, an old laptop — and pair it from your phone. No media player to buy.

Other kitchens, other boards

Each one opens the maker 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.

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

Build a better board

Harder rooms

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.

Your board is built. Now light up the wall.

A screen, a phone, two minutes. Pair a TV, put this board on it, and change the prices from anywhere — including at 6pm, from the pass.

Sell it instead of buying it. The ChannelOS partner program pays 20% of what each business you refer pays us for their first 12 months, then 10% for as long as they stay. Free to join, nothing to stock.

See the partner program →