Free tool · no sign-up

Digital menu board for a bar or pub

Nothing behind a bar holds still. Line four blows mid-service, the guest cask arrives on a Tuesday, the cider that carried you through summer is finished, and the ABV shifts with the batch — the list on a pub board turns over faster than any food menu in the building. So the board's job isn't to be finished, it's to survive the churn: the same eight lines in the same places every week, with different beer sitting in them.

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

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

Style
Row actions
Row actions

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.

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 bar & pub digital menu board?

For a bar, a digital menu board is the tap list itself — cask, keg, cider, ABV, measures, snacks — held on a TV screen and re-edited the moment a line blows.

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. 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

Build a better board

Harder rooms

Questions people actually ask

How do I keep a rotating tap list current?
Treat the board as lines, not as a document: line one stays line one, and when the cask changes you overwrite that single row's name, ABV and price. Do it at the same moment you change the keg or do the cellar check, not at the end of the week — the edit takes about as long as writing the beer on the delivery note. If a line is empty mid-service, replace the beer name with "Coming: Guest Cask" rather than leaving a price with nothing behind it. Once the board is on the screen, the screen shows whatever the board currently says, so the only discipline you need is editing at changeover.
How do I show ABV and measures (pint, half, 2/3)?
Put the ABV inside the beer's name — "Landlord 4.3%" — so strength travels with the line and never drifts away from it. Keep the name short so it doesn't clip: brand plus percentage, not brewery plus style plus percentage. The price on the line is one measure only, and you declare which one in the column heading ("ON TAP · PINT") and in the footer ("Prices per pint · halves and 2/3 poured on request"). Trying to print three measures per beer on one line is what makes a tap board unreadable; state the pint, let staff pour the rest.
How do I run happy-hour prices for a fixed window?
Don't edit prices down at five and hope someone edits them back at seven. Build a second board — same layout, happy-hour prices — and schedule it to air Monday to Friday 17:00–19:00, with the standard board covering the rest of the day. The screen swaps at the start of the window and swaps back at the end, so the till and the board can't disagree because a bartender got busy. If the offer is only on selected lines, mark those lines on the happy-hour board and leave the rest at full price.

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.

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

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 →