Free tool · no sign-up

Burger digital menu board maker

A burger board is not a price list, it's a selling instrument, and the only number on it that really moves your average check is the gap between the single and the combo. Put a 249 smash next to a 379 combo and the guest does the arithmetic in their head before they reach the counter; bury the combo three lines down or on a second screen and they order the burger alone and leave the fries and the shake on your table. Build the board so the combo is read in the same glance as the price it's beating — that placement, not the design, is what decides the check.

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 burgers digital menu board?

A burger digital menu board is a selling instrument: what it places next to what is what decides how many people trade up from a single patty to the combo.

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

Should I show combos or a la carte prices first?
Show them together, in the same line of sight. The usual mistake is a burgers column on the left and a combos column somewhere else — the guest prices the burger, decides, and never reads across. Put the single and its upgrade in one block (Classic Smash 249 · +119 with fries and a Coke) so the combo is a decision made at the burger, not a second question at the till. If you genuinely want combos to lead, then lead with them properly and print the a la carte price underneath as the smaller number — what kills the check is splitting the two apart.
How do I show patty upgrades and add-ons without a wall of text?
Price the deltas, not the dishes. An add-ons strip under the burger column — extra patty +90, bacon +70, cheese +30 — does the job that six new menu lines would, because the guest already has a burger in their head and only needs the increment. Group them under two short headers (Patty / Toppings) and keep each group tight; every add-on you list is space the combo isn't using. Anything that needs a sentence to explain belongs on the counter card or the QR menu, not the board.
Do I need to show calories on a digital menu board?
That's an outlet-count question, not a screen question. In the US the FDA menu-labelling rule applies to chains of 20 or more locations, in England the calorie rules apply to businesses with 250+ employees, and in India FSSAI requires calorie display for food-service chains with a central licence or ten-plus outlets — a single independent site is usually outside all of them. If you're not covered, calories mostly eat the space your combo needs. If you are, set them small and inline right after the price rather than giving them their own column, and keep the board consistent with your printed and delivery menus.

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 →