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.

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 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. 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

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.

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 →