Free tool · no sign-up

Pizzeria Digital Menu Board Maker

The argument at a pizza counter is almost never about the pizza — it's about which size that number was for. Someone reads 449 beside Margherita, orders one, and gets handed a 12-inch when they had a 9-inch in their head, and now you're refunding or eating the difference. A board earns its keep the moment every line makes the size unmissable: sizes given their own columns, slices priced on their own, and not one orphan number left floating on the screen.

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 pizzeria digital menu board?

A pizzeria digital menu board ties every price on the wall to a size, so a 9-inch number can never be mistaken for a 12-inch one and no slice price floats free.

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 pizza sizes without confusing people?
Give size its own structure instead of burying it inside the dish name. The cleanest layout is one column per size with the same pies in the same order down both, so the eye reads across a row: Margherita, 9in, 12in. If a pie only exists in one size, put the size on the line itself — "9in Ortolana" — so the number is never orphaned. The rule to hold: no price anywhere on the board that could plausibly belong to two sizes.
How should half-and-half pizzas and extra toppings be priced on the board?
Put the rule on the wall, not in the server's head. The standard that survives a rush is "half and half: higher price applies" — one line under the pizza column, and the argument is over before it starts. Toppings need a ladder by size, because a topping on a 12-inch eats more cheese and more meat than the same topping on a 9-inch: show extra topping 12in and extra topping 9in as two separate numbers. Anything you charge for but don't display becomes a conversation at the till.
Do I need to show allergens on a pizzeria board?
Not dish by dish. A board is the wrong surface for a full allergen matrix, and trying to fit one shrinks the type until nobody can read the pizzas either. What the screen owes people is a pointer and a warning: a footer line saying full allergen information is at the counter, plus clear flags on the two or three things a pizzeria gets asked about constantly — gluten-free bases, anchovy hiding in a puttanesca, pork in the pepperoni. The legal record is a document you hand over; the board's job is making sure nobody orders without knowing it exists.

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 →