Free tool · no sign-up

Mexican Digital Menu Board Maker

A taco is a unit, not a plate. Price it like an entrée and the board quietly eats your margin, because three al pastor and one lengua is four separate decisions made at the counter — and the board has to let someone make all four without stepping out of the line. That line is the real design constraint here: filling, price, one line each, nothing that forces a second pass.

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 mexican digital menu board?

Tacos sell one at a time, so a Mexican menu board prices every filling per piece, then stacks salsa heat, add-ons and aguas frescas around it.

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 tacos be priced per piece or per plate?
Per piece, almost always — a taco is a unit and people order across fillings (two pastor, one suadero, one lengua). If you also sell an orden de tres or a plato with rice and beans, give it its own block further down the board so the counter never has to guess which price a line refers to. The one thing that costs you money is mixing units inside one column: a "3 for 90" line sitting next to per-piece prices gets read as the single price by half the queue, and your cashier eats the difference all shift. Keep one column strictly per piece, one clearly labelled orden/plato.
How do I show salsa heat levels and extras?
Name the salsas and mark heat the same way on every line — verde suave, roja media, habanero brava, or one to three chile marks — then put the key once at the bottom rather than repeating it beside each name. Habanero deserves an explicit word like brava or picante; people who can't handle it will ask, and the ones who can will order it on purpose. Extras (queso, aguacate, cebolla asada, tortilla extra, doble tortilla) belong in a short add-on strip with their own prices, not as +15 tags hanging off every taco line, which doubles the reading the customer does at the front of the queue. If an extra is free, say so on that strip; unpriced extras are where the arguments start.
Should dish names be in Spanish or English?
Spanish, with the cut glossed in English beside it: Suadero (beef brisket), Lengua (tongue). Strip the Spanish out and you throw away the thing that tells a queue the food is the real article — a taquería's names are half its case. But an unglossed board asks people to gamble, and most won't: they order the one word they recognise, and you sell al pastor all day. The gloss is three words, it sits in the same weight of type, and it is the whole difference between a curious customer and a safe one.

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 →