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Digital menu board for Indian restaurants

In India the mark comes before the price. FSSAI's display rules make the green dot beside Paneer Tikka and the brown dot beside Murgh Tikka a declaration rather than decoration — a diner who ordered on the strength of a wrong mark has a genuine complaint, not just a bad evening — and the same weight sits on the thali, where 230 names a shape (how many sabzis, whether the dal is makhani, whether the sweet is counted) and not a dish. So an Indian board is carrying obligations as well as prices: the marks, the inclusions, and a GST line that agrees with the bill.

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 indian digital menu board?

An Indian digital menu board runs curries, tandoor, biryani and thali on a screen — carrying the green and brown veg marks and the GST line the menu is obliged to declare.

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 show the veg and non-veg marks on the board?
The mark goes in front of the dish name, never after the price, because that is the order a diner's eye scans and the order the declaration has to arrive. On a screen the safest structure is to let the column carry the mark: one column headed VEG, one headed NON-VEG, so every line under it inherits the declaration and a single dot can never be misread as a smudge from across the room. If you must mix them in one column, put a green or brown glyph at the start of every line — every line, including the dal, not just the meat — and repeat the legend in the footer. For egg dishes, say "contains egg" in words rather than inventing a third symbol nobody has agreed on.
How do I price a thali and combo meals?
A thali is not a dish price, it is a price with a shape, so the line "Veg Thali, 230" is only half the menu — the other half is what 230 buys. Spell the contents out on the line under the name (2 sabzi, dal, 4 roti, rice, dahi, sweet) so no waiter has to negotiate the definition at the table, and name the variants by what actually changes: Veg Thali, Mutton Thali, Sunday Special Thali. Price the extras openly on the board — extra roti, extra gravy, unlimited rice — because that is where thali disputes actually happen. If lunch and dinner thalis differ in price, a board you can edit lets you take the lunch panel down at 3pm instead of leaving a dead number on the wall all evening.
Should the board show prices inclusive of GST?
Pick one and hold it, because the number on the board is the promise and the number on the bill is the test. Most standalone restaurants are billing at 5% without input credit; if that tax is already baked into the 390 you show for butter chicken, put "Prices inclusive of GST" in the footer and the bill will match what the diner read. If you display pre-tax prices, the board must say "GST extra as applicable" plainly — quietly adding it at the counter is how a good meal ends in an argument. And keep service charge off the price line entirely: it is not a tax, it cannot be presented as one, and it must never look like part of the dish price.

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.

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