Free tool · no sign-up

BBQ & Grill Digital Menu Board

Brisket goes at two and that isn't a failure — you smoked what the pit would hold, you sold it, and tomorrow's is already on. What actually costs you is the stretch between the last slice and the next rack, when every third person at the counter asks the same question and there's nothing on the wall that answers it. A BBQ board's real job isn't advertising what you cook; it's saying, right now, what is still on the table.

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 grill & bbq digital menu board?

A BBQ digital menu board tracks availability as hard as it tracks price: every meat carries a weight price, a plate price, and a status you flip when it's gone.

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 meats sold out during service?
Don't delete the line — pull the price and mark the meat sold out where it sits, so the board answers the question before anyone reaches the counter. Open the board on the phone in your apron, edit that one line, and push it; the screen catches up while the line is still moving. Order the board so the sold-out meats sink under the ones you still have, and the person at the register only has to read downward. If a half-pound comes back off the warmer, put the price back and it's live again.
How do I price by the pound and by the plate on one board?
Keep them in separate columns and let the column heading do the work — one side is meat by weight, the other is plates and sides. Carry the unit in the dish name itself ("Brisket /lb", "Pork Ribs /lb") so nobody reads 28 as the price of a sandwich. State your minimum once, in the footer, rather than repeating "half-pound min" on six lines. A plate price is a fixed number and a weight price is a rate; if the two ever share a column you will be arguing about it at the register.
Can the board show what time the next brisket is ready?
Yes — give it a line of its own, near the sold-out meat rather than buried at the bottom, and edit it when the pitmaster calls the time. Write what you can actually hit ("Next brisket: 5:30") and move it the moment the pit tells you otherwise; a time that has already passed on screen is worse than no time at all. Some crews just write "Next brisket around 5:30" and take the hedge — that's an honest board. When it comes off, clear the line and put the price back.

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 →