I have over 100 dishes. How do I fit them on one screen?

You don't, and you shouldn't try. Pull last month's till report, take the dishes that actually move, and give the screen those — grouped by how they're cooked (wok, dim sum, noodles, soup) so a customer can find their lane without reading everything. The remaining ninety live on the QR menu and the paper card at the table; the board's job is to get the queue to a decision. If a section still won't fit, split it across a second slide that rotates in rather than shrinking every line until nobody can read it from where the queue actually stands.

How do I show family set meals and banquet menus?

Sell the set, don't list it. Give each set its own line — name, how many it feeds, one price — like "Family Set A, feeds 4, 1,850", and put the course count next to it rather than every dish inside it. If you run three or four sets, they earn a column of their own on the right, or a dedicated slide that rotates with the à la carte board. The full course breakdown belongs on the table card or behind the QR, where a party of eight can argue about it without holding up the counter.

Should the board show dish numbers?

Yes, if you already number. Dish numbers are the fastest ordering shortcut any cuisine has, and a board that quietly drops them makes your regulars slower rather than faster. Put the number in front of the name so each column reads as a numbered list, and keep it identical to your takeaway leaflet and your delivery listing — a dish that is 47 on paper and unnumbered on the wall is a dish people order wrong. If you have never numbered, don't start on the board alone: half-numbered is worse than neither.

Free tool · no sign-up

Chinese Digital Menu Board Maker

A Chinese kitchen carries a menu no screen can hold — wok dishes, dim sum, noodles, claypots, soups, plus whatever the chef called that morning. So building the board is an editing job, not a design job: you're deciding which twenty dishes earn the wall and where the other hundred go. Get that cut right and the counter queue orders faster; get it wrong and you've hung a spreadsheet above the till.

Golden Wok Kitchen

From the Wok

Chili Chicken$16

Mapo Tofu$14

Pepper Squid$18

Beef Black Bean$19

Wok Greens$11

Dim Sum & Noodles

Shrimp Har Gow$8

Pork Siu Mai$7

Chicken Bao$7

Dan Dan Noodles$13

Beef Chow Fun$16

Dim sum till 4pm · Family sets for 4 and 6, ask at the counter

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 chinese digital menu board?

Chinese digital menu board: a screen-sized edit of a long menu — the dishes that actually sell, priced and grouped, with the full list left to a QR code.

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

I have over 100 dishes. How do I fit them on one screen?: You don't, and you shouldn't try. Pull last month's till report, take the dishes that actually move, and give the screen those — grouped by how they're cooked (wok, dim sum, noodles, soup) so a customer can find their lane without reading everything. The remaining ninety live on the QR menu and the paper card at the table; the board's job is to get the queue to a decision. If a section still won't fit, split it across a second slide that rotates in rather than shrinking every line until nobody can read it from where the queue actually stands.
How do I show family set meals and banquet menus?: Sell the set, don't list it. Give each set its own line — name, how many it feeds, one price — like "Family Set A, feeds 4, 1,850", and put the course count next to it rather than every dish inside it. If you run three or four sets, they earn a column of their own on the right, or a dedicated slide that rotates with the à la carte board. The full course breakdown belongs on the table card or behind the QR, where a party of eight can argue about it without holding up the counter.
Should the board show dish numbers?: Yes, if you already number. Dish numbers are the fastest ordering shortcut any cuisine has, and a board that quietly drops them makes your regulars slower rather than faster. Put the number in front of the name so each column reads as a numbered list, and keep it identical to your takeaway leaflet and your delivery listing — a dish that is 47 on paper and unnumbered on the wall is a dish people order wrong. If you have never numbered, don't start on the board alone: half-numbered is worse than neither.

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.